ArticleDiscover nano2026
Green synthesis water-soluble ZnO nanoparticles from sweet and chili pepper (Capsicum annuum L.) extracts and their photocatalytic activity.
Article in Discover nano, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
This study presents the green synthesis of zinc oxide nanoparticles (ZnO NPs) using aqueous extracts of sweet and chili varieties of Capsicum annuum L. as natural reducing, capping, and stabilizing agents. The biosynthesized ZnO NPs were thoroughly characterized using UV-Vis spectroscopy, Fourier-transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), X-ray diffraction (XRD), and energy-dispersive X-ray spectroscopy (EDX). SEM analysis revealed average particle sizes of 21.5 ± 2.3 nm for sweet-extract ZnO NPs and 28.7 ± 3.1 nm for chili-extract ZnO NPs, with predominantly semi-spherical morphology. UV-Vis spectra indicated bandgap energies of 3.25 eV and 3.07 eV, respectively, reflecting the influence of particle size and phytochemical composition. Photocatalytic activity was evaluated via methylene blue (MB) degradation under UV-Vis irradiation, showing 95% degradation for sweet-extract ZnO NPs and 82% for chili-extract ZnO NPs within 25-35 min. The higher efficiency of the sweet-extract nanoparticles is attributed to their smaller size, enhanced surface area, and improved reactive oxygen species generation. These findings demonstrate the potential of Capsicum annuum-derived ZnO NPs as effective and sustainable photocatalysts for environmental remediation, highlighting the critical role of phytochemical-mediated green synthesis in controlling nanoparticle properties and catalytic performance.
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