Synthesis of Silver Nanoparticles using Some Alcoholic Beverages from Nigeria Market

Copyright © 2013 by Modern Scientific Press Company, Florida, USA

International Journal of Nano and Material Sciences, 2013, 2(1): 25-35

International Journal of Nano and Material Sciences

Journal homepage: www.ModernScientificPress.com/Journals/ijnanos.aspx

ISSN: 2166-0182

Florida, USA

Article

Synthesis of Silver Nanoparticles using Some Alcoholic

Beverages from Nigeria Market

Adesuji Elijah Temitope

1, Elemike Elias Emeka

1, Chuku Aleruchi

2, Labulo Ayomide Hassan

1,

Owoseni Mojisola Christiana2 Oseghale Charles Ojiefoh

1, Mfon Rebecca

3, Dare Olugbenga

Enoch1*

1 Department of Chemistry, Federal University Lafia, Nigeria

2 Department of Biological Sciences, Federal University Lafia, Nigeria

3 Department of Physics, Federal University Lafia, Nigeria

* Author to whom correspondence should be addressed; E-Mail: [email protected]; Tel.: +

2347063917311.

Article history: Received 18 April 2013, Received in revised form 16 May 2013, Accepted 19 May

2013, Published 22 May 2013.

Abstract: In this research work carried out at the Chemistry Laboratory of Federal

University Lafia, silver was nanostructured using some alcoholic beverages obtained from

Nigeria. There has been much interest as regards to readily available substrates or

environmentally friendly materials that will give nano-silver apart from the known and

established methods. This research was aimed at using some cheap and biological means

for the synthesis of silver nanoparticles. Ten alcoholic beverages have been used for this

work and they include, Gulder, Guinness Stout, Harp, 33 Lager, Smirnoff-ice, Star,

Legend, Williams, Goldberg and Heineken. The UV/vis spectrometric studies of the

nanoparticles were carried out at various intervals (0,2,5,10,15 and 30 minutes) and the

results showed charateristic silver nanoparticles absorption at wavelength 400-450nm for

all the beverages used. These were equally manifested through the different colour changes

of the samples. Most of the absorption peaks were obtained at 30minutes interval while

some appeared immediately. The Transmission Electron Microscopy (TEM) revealed that

the nanoparticles are all spherical in shape and the sizes ranges from 6.5-20 nm. We can

therefore report that alcoholic beverages are not only meant for consumption as this study

has shown us; they can be applied in nanoscience and nanotechnology.

Keywords: Alcoholic beverages, Silver nanoparticles, UV vis spectrometry, Nanoscience

Int. J. Nano & Matl. Sci. 2013, 2(1): 25-35


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1. Introduction

Nanotechnology is an important field of modern research dealing with design, synthesis and

manipulation of particles structure ranging from approximately 1-100 nm. Tremendous growth in this

emerging technology has opened novel fundamental and applied frontiers, including the synthesis of

nanoscale materials and exploration or utilization of their exotic physicochemical and optoelectronic

properties. Among the metals, silver nanoparticles have shown potential applications in various fields

such as the environment, bio-medicine, catalysis, optics and electronics [1].

Silver has an important advantage over conventional antibiotics in that it kills all pathogenic

microorganisms, and no organism has ever been reported to readily develop resistance to it. Colloidal

silver has been known for a long time to possess antimicrobial properties and also to be non-toxic and

environmentally friendly. Researchers believe that the potential of colloidal silver is just beginning to

be discovered. [2]

The unique properties of silver nanoparticles (e.g., size and shape depending optical, electrical,

and magnetic properties) has facilitated its incorporation into biosensor materials, antimicrobial

applications, composite fibers, cryogenic superconducting materials, cosmetic products, and electronic

components. Several physical and chemical methods have been used to synthesize and stabilize silver

nanoparticles [3, 4]. The most popular chemical approaches, including chemical reduction using a

variety of organic and inorganic reducing agents, electrochemical techniques, physicochemical

reduction, and radiolysis are widely used for the synthesis of silver nanoparticles. Silver nanoparticles

with controllable sizes were synthesized by reduction of [Ag(NH3)2]+ with glucose, galactose, maltose,

and lactose [5]. Recently, nanoparticle synthesis is among the most interesting scientific areas of

inquiry, and there is growing attention to produce nanoparticles using environmentally friendly

methods (green chemistry). Biological methods can be used to synthesize silver nanoparticles without

the use of any harsh, toxic and expensive chemical substances. The bioreduction of metal ions by

combinations of biomolecules found in the extracts of certain organisms (e.g., enzymes/proteins,

amino acids, polysaccharides, and vitamins) is environmentally benign, yet chemically complex [6].

The consumption of alcohol can have beneficial or harmful effects depending on the amount

consumed, age and other characteristics of the person consuming the alcohol, and specifics of the

situation. Alcoholic beverages mean any liquid suitable for drinking by human beings, which contains

one-half of one percent or more of alcohol by volume. Beer means any malt beverage containing one-

half of one percent or more of alcohol by volume. The term “alcohol” refers to ethyl alcohol or ethanol

[7]. Beer is an alcoholic beverage obtained by fermenting a liquor (wort) prepared from malted barley

or wheat, water and (usually) hops. Certain quantities of non-malted cereals (e.g., maize (corn) or rice)

may also be used for the preparation of the liquor (wort). The addition of hops imparts a bitter and



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aromatic flavour and improves the keeping qualities. Cherries or other flavouring substances are

sometimes added during fermentation. Sugar (particularly glucose), colouring matter, carbon dioxide

and other substances may also be added. Alcoholic beverages contain a wide range of volatile

compounds, including alcohols and short-chain aldehydes. The main ingredients in alcoholic beverages

are water, sorghum, malted barley, maltose or sucrose and hops. Beer is created when brewer’s yeast

converts malt sugar into alcohol and carbon dioxide. Ethanol is present in alcoholic beverages as a

consequence of the fermentation of carbohydrates with yeast. The bittering, flavor, and aroma

characteristics of hops are created by two major types of chemical compounds contained in the cone-

shaped hop flower: acids and oils. The acids in question are alpha acids (humulone, adhumulone, and

cohumulone), which form iso-alpha acids in the oil; and beta acids, which are the hop's essential oils

(primarily humulene, myrcene, caryophyllene and farnesene). Along with alpha acids, hops contain

beta acids, principally lupulone, colupulone and adlupulone. These are rarely considered separately,

but the beta acids as a whole are important to a beer's flavor. Sucrose and fructose are the primary

nonstructural sugars that are readily extracted from garlic [8] and likely function as both the reducing

agent and stabilizing chemistries. This theory is supported by recent work which shows that sucrose

and fructose can function as reducing agents for the synthesis of aqueous dispersions of silver

nanoparticles [9]as well as stabilizing ligands for various metal nanoparticles (e.g., Au, Ag, Pd, and Pt)

[10]. Also, it has been shown that alcohols (-OH functional group) can serve as reducing agent in the

synthesis of silver nanoparticles [2, 11]. Hence, in the present investigation, synthesis of silver

nanoparticles using the various alcoholic beverages along with their spectroscopic characteristics are

presented and discussed.

2. Materials and Method

2.1. Reagents and Chemicals

Silver nitrate (AgNO3) was obtained from Sigma Aldrich. Freshly prepared triple distilled

water was used throughout the experimental work.

2.2. Collection of Materials

Ten alcoholic beverages (beer), which include Gulder, Star, 33 Lager, Heineken, Williams,

Harp, Hero, Smirnoff-ice, Goldberg and Legend, were purchased from the beverage dealer in Nigeria

and used as collected for this study.



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2.3. Synthesis of Silver Nanoparticles

In a typical experiment, 1.0 ml of alcoholic beverage was measured and added to 4.0 ml of 1.0

mM aqueous silver nitrate (AgNO3) solution at 80 oC. Within time intervals (0 -30 minutes), there

were observable changes in colour signifying the reduction to silver nanoparticle. These samples were

further studied using UV/vis spectrophotometer and their absorption values recorded (Figs 1-10)

2.4. Characterization

The reduction of monovalent Ag+ ions to Ag

0 was monitored by measuring the UV-vis

spectrum of sample aliquots (0.3 ml) of silver nanoparticles (AgNPs) solution, which was diluted to

3.0 ml with distilled water. UV-vis spectral analysis was done using UV-vis spectrophotometer

Systronics 118 at the range of 300-700 nm and absorption peaks were observed at 400-490nm regions

due to the excitation of surface plasmon vibrations in the AgNPs solution, which are identical to the

characteristics UV-vis spectrum of metallic silver. Transmission electron microscopy of the samples

were done using PHILIPS-CM 200 instrument operated at an accelerating voltage of 200kV.

3. Results and Discussion

Ten alcoholic beverages were used to produce silver nanoparticles. The progress in conversion

reaction of silver ions to silver nanoparticles was followed by a color change and spectroscopic

techniques. The reductions of silver ions into silver nanoparticles were noticed by the different colour

changes, which were later confirmed by the absorption peaks given by the spectroscopic

measurements. The main ingredients and flavourings in these beverages contain functional groups like

carbonyl, phenolic, that contributed to the reduction and stabilization of the silver nanoparticles [2,

10]. Sucrose and fructose are the primary nonstructural sugars that are readily extracted from garlic [8]

and used in beer and likely function as both the reducing agent and stabilizing chemistries. Also, it has

been shown that alcohols (-OH functional group) can serve as reducing agent in the synthesis of silver

nanoparticles [2, 11]; therefore, it is being suggested that the phenolic as well as carbonyl functional

group in alpha acids, essential oil, ethanol and reducing sugar which are all present in the beverages

will help in the reduction and stabilization of the silver nanoparticles.

The different colours and absorption peaks for all the samples used in this study are reported

table 1.



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Table 1: Different colours and absorption maxima for the synthesized silver nanoparticles

Sample Colour( initial) Colour (final) Colour intensity λmax (nm) Result

Gulder Golden yellow Bark brown ++ 420 +

Star Pale yellow Light brown + 425 +

33 lager Light yellow Dark yellow ++ 450 +

Smirnoff- ice White Dirty brown ++ 420 +

Harp Light yellow Dark yellow ++ nil -

Legend Black Brown +++ nil -

Guinness Black Brown +++ nil -

Heineken Light yellow Dark yellow ++ 425 +

Williams Black Dark brown +++ 405 +

Goldberg Black Dirty brown ++ nil -

Colour intensity: - + = light colour; ++ dark colour; very dark colour: Result: -+ = Positive, -- = negative

3.1. UV-vis Spectrometry and Color Change for the Synthesized Silver Nano Particles

The UV vis spectrometry of the synthesized nano particles were in the range of 400-450 nm.

All the alcoholic beverages showed positive results to the synthesis of the silver nanoparticles giving

suitable Surface Plasmon Resonance (SPR) with high band intensities and peaks under visible

spectrum. The surface plasmon resonance (SPR) behavior of nanoparticles synthesized by the

beverages was shown by absorption maxima at various wavelengths. Gulder showed maximum

absorption (420 nm) at 15 minutes (Fig. 1), Star showed absorption at 425 nm (Fig. 2) while 33 lager

(Fig. 3) gave a peak at 450 nm. Smirnoff ice (Fig.4) showed maximum absorption at 420 nm. Harp,

Legend and Guinness gave weak absorption and showed no peak at the visible region (Figs 5, 6 and 7

respectively). At 425 nm Heineken (Fig 8.) showed maximum absorption with a sharp change in color,

while Williams (405 nm) showed considerable change in color (Fig 9). Goldberg (Fig. 10) did not

actually give a convincing absorption spectrum.

3.2. Transmission Electron Microscopy

The morphology of the synthesized Ag nanoparticles of the alcoholic beverages displayed

distinct spherical shapes. The TEM of Star gave a representative size of 7 nm (Fig. 11). The sizes of

other alcoholic beverages varied from 6.5 – 20 nm.



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Fig. 1: Gulder silver nanoparticles

Fig. 2: Star silver nanoparticles

Fig. 3: 33 lager silver nanoparticles



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Fig. 4: Smirnorf-ice silver nanoparticles

Fig. 5: Harp silver nanoparticles

Fig. 6: Legend silver nanoparticles



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Fig. 7: Guinness silver nanoparticles

Fig. 8: Heineken silver nanoparticles

Fig. 9: Williams silver nanoparticles



33

Fig. 10: Goldberg silver nanoparticles

Fig. 11: TEM micrograph of the silver nanoparticles synthesized from star

4. Conclusion

The study has actually given us insight into the use of some alcoholic beverages for the

reduction of silver ions to stable nanoparticles. Though the alcoholic beverages used were locally

sourced from the Nigerian market, it is also worthy of note that, other alcoholic beverages from other



34

countries and model solutions of primary synthetic nature can therefore be used to effect the same

nanosizing. The ten samples used in this paper gave absorption maxima within the expected values

(400-450 nm). The ability of these drinks to reduce silver could be attributed to their alcoholic content,

sugar content, flavors and other chemical constituents. This synthesis is stress-free and affordable and

could replace most of the time consuming and high-cost methods of synthesizing nanoparticles.

Acknowledgement

The authors wish to appreciate the University management especially the Vice chancellor;

Professor Braide Ekanem, Dean Faculty of Science; Professor M. Ogbe, the entire staff of Chemistry

department and the whole university community for their contributions towards the success of this

research.

Authors’ Contributions

Adesuji Elijah Temitope designed the study and the protocol while Elemike Elias Emeka

designed the experimentation. Labulo Ayomide Hassan managed the analysis of the study and Chuku

Aleruchi worked on the first draft. Oseghale Charles Ojiefor, Owoseni Mojisola Christiana and Mfon

Rebbeca managed the literature searches. Dare Olugbenga Enock supervised and gave technical advise

and support. All authors read and approved the final manuscript.

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Documents

Synthesis of Silver Nanoparticles using Some Alcoholic Beverages from Nigeria Market