40 / 57
Notes:
Volume 3, Issue 2 (Suppl)
Trends in Green chem
ISSN: 2471-9889
Environmental & Green Chemistry 2017
July 24-26, 2017
Page 65
5
th
International Conference on
6
th
International Conference on
July 24-26, 2017 Rome, Italy
Environmental Chemistry and Engineering
Green Chemistry and Technology
&
Production of Silver Nanoparticles by spent coffee grounds extracts
Antonio Zuorro, Gianluca Maffei, Annalaura Iannone
and
Roberto Lavecchia
Sapienza University of Rome, Italy
S
pherical silver nanoparticles (AgNPs) were synthesized through a novel green method employing spent coffee grounds (SCG)
phenolic extracts obtained with hydro-alcoholic mixtures. The bio-reduction of AgNPs was carried out at 25 °C under stirring,
employing an aqueous solution of silver nitrate as a precursor and the polyphenols obtained fromSGC extracts as reducing and capping
agents. To monitor the formation of AgNPs, UV-Vis spectra were recorded and the intensity of the surface plasmon resonance (SPR)
band of silver at 405–430 nm was measured. The synthesis of Ag NPs was completed in 5 hours. Trasmission Electron Microscopy
(TEM) observations showed that the AgNPs obtained exhibited a spherical shape. The mean hydrodynamic diameter and zeta-
potential were measured through Dynamic Light Scattering (DLS) technique. XRD patterns were acquired to assess the crystalline
structure of the AgNPs, which exhibited a cubic face centered lattice.
Figure: Appearance of the reaction mixture (silver nitrate
solution and 50% aqueous ethanol extract from SCG) after 3 hours. Figure: TEM imaging of AgNPs
Biography
Antonio Zuorro is working as an Assistant Professor of Chemical Engineering Fundamentals at the Department of Chemical Engineering Materials & Environment
of Sapienza University of Rome, where he received his M.S. and Ph.D degrees in Chemical Engineering. His research activity has been mainly focused on
the development of innovative chemical and biotechnological processes for the recovery of high value-added compounds from by-products and agro-industrial
residues, such as lycopene from tomato waste and phenolic antioxidants from artichoke and bilberries waste, olive pomace and coffee grounds. He also examined
the possibility of including the extracts obtained in consumer food products to get new functional foods with high antioxidant activity. In the field of enzyme
technology, he studied the use of multienzyme systems with enhanced activity for the recovery of lipids and bioactive compounds with high added value from
microalgae. He is the author of over 60 scientific publications and also co-author of five industrial patents.
antonio.zuorro@uniroma1.itAntonio Zuorro et al., Trends in Green chem, 3:2
DOI: 10.21767/2471-9889-C1-002