Evidence map›Paper›PMID 40842666›Full record

ArticleFood science & nutrition2025

Green and Sustainable Synthesis of Silver and Gold Nanoparticles: A Stevia Leaf Extract Approach.

Muhammad Farhan Jahangir Chughtai, Samreen Ahsan, Adnan Khaliq, Muhammad Adil Farooq, Mir Muhammad Nasir Qayyum, Atif Liaqat, Saira Tanweer, Tariq Mehmood, Muhammad Zubair Khalid, Waseem Khalid and 4 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food science & nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

  1. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

14 authors.

Muhammad Farhan Jahangir ChughtaiInstitute of Food Science and Technology, Faculty of Food, Health Science and Technology Khwaja Fareed University Engineering and Information Technology Rahim Yar Pakistan.ORCID https://orcid.org/0000-0003-1527-0794
Samreen AhsanInstitute of Food Science and Technology, Faculty of Food, Health Science and Technology Khwaja Fareed University Engineering and Information Technology Rahim Yar Pakistan.
Adnan KhaliqInstitute of Food Science and Technology, Faculty of Food, Health Science and Technology Khwaja Fareed University Engineering and Information Technology Rahim Yar Pakistan.
Muhammad Adil FarooqInstitute of Food Science and Technology, Faculty of Food, Health Science and Technology Khwaja Fareed University Engineering and Information Technology Rahim Yar Pakistan.
Mir Muhammad Nasir QayyumDepartment of Agriculture and Food Technology Karakoram International University Gilgit Baltistan Gilgit Pakistan.
Atif LiaqatInstitute of Food Science and Technology, Faculty of Food, Health Science and Technology Khwaja Fareed University Engineering and Information Technology Rahim Yar Pakistan.
Saira TanweerDepartment of Food Science and Technology Faculty of Agriculture and Environment, The Islamia University of Bahawalpur Bahawalpur Pakistan.
Tariq MehmoodInstitute of Food Science and Technology, Faculty of Food, Health Science and Technology Khwaja Fareed University Engineering and Information Technology Rahim Yar Pakistan.
Muhammad Zubair KhalidDepartment of Food Science, Faculty of Life Sciences Government College University Faisalabad Faisalabad Pakistan.
Waseem KhalidUniversity Institute of Food Science and Technology The University of Lahore Lahore Pakistan.
Yassine JaouhariDepartment of Pharmaceutical Sciences Università del Piemonte Orientale Novara Italy.
Matteo BordigaDepartment of Pharmaceutical Sciences Università del Piemonte Orientale Novara Italy.ORCID https://orcid.org/0000-0001-6587-9843
Suleiman A AlthawabDepartment of Food Science & Nutrition College of Food and Agricultural Sciences, King Saud University Riyadh Saudi Arabia.
Tawfiq AlsulamiDepartment of Food Science & Nutrition College of Food and Agricultural Sciences, King Saud University Riyadh Saudi Arabia.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Silver and gold nanoparticles were synthesized by reducing silver and gold ions using previously unexplored stevia extracts prepared with water, methanol, and ethanol as solvents. These extracts served as both reducing and stabilizing agents. The nanoparticles were characterized using ultraviolet-visible (UV-Vis) spectroscopy, which confirmed surface plasmon resonance (SPR) at 400-450 nm for AgNPs and 500-550 nm for AuNPs, with an additional peak at 650-700 nm. Zeta potential analysis revealed polydispersity index (PdI) values of 0.269, 0.328, and 0.184 for AgNPs, and 0.428, 0.366, and 0.408 for AuNPs in water, ethanol, and methanol extracts, respectively. The Z-average particle sizes were 68.66, 163.9, and 146.4 nm for AgNPs, and 207.2, 96.27, and 160.6 nm for AuNPs. TEM images confirmed that the nanoparticles were spherical and well-dispersed. FTIR analysis indicated that functional groups such as hydroxyl and carbonyl from the stevia extracts were involved in the reduction and stabilization of nanoparticles. This study highlights the potential of

Indexed as

fourier transform infrared spectroscopygreen synthesissilver and gold nanoparticles Stevia rebaudianatransmission electron microscopy

Identifiers

PMID40842666
PMCPMC12367271

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.