Madiha Batoool and Bilal Masood
The biosynthesis of copper nanoparticles is applicable in a number of the field. In the study, we experiment the reducing and capping activity of aqueous extract from tomato juice for the preparation of copper nanoparticles. The extract with different concentration reduced the aqueous solution at room temperature. Chemical reduction technique was employed to prepared highly stable and dispersed copper nanoparticles using tomato juice as reducing as well as a capping agent. In this technique, copper sulfate was used. The effects of molar ratios of tomato juice on the concentration and size of copper nanoparticles were examined. The results show that with the increase in the molar ratio tomato juice the concentration of copper nanoparticles was improved. The average particles size of copper nanoparticle was found in the range of 40-70 nm. The product was kept in max conditions for 80 days but no sedimentation was found. The use of tomato juice proves the process a non-toxic, cost-free and environmentally friendly green method of production of copper nanoparticles.
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