Synthesis of Various-Shaped Gold Nanoparticles by Using Extracts of Cascara and Coffee Flowers and Checking the Possibility of Being Applied as a Chemical Sensor

Artitaya Sittitana, Sudarat Kumnet, Panu Danwanichakul

Abstract

This study investigates the green synthesis of morphology-controlled gold nanoparticles by using the extracts of cascara, Arabica and Robusta coffee flowers. These nanoparticles, along with chemically synthesized CTAB-capped gold nanorods, were subsequently evaluated as sensors for NH₄OH. The extracts were prepared by immersing 2 g of powders in 100 mL of water at 80 °C. It was found that the reducing power and total phenolic content of Robusta samples were the highest, followed by those of Arabica and Cascara samples. The gold nanoparticles on the synthesis day were found spherical. For samples using the extracts with some dilution ratios and HAuCl₄ concentrations, the particles grew to various shapes, such as triangles and polygons, after being kept for one week in a refrigerator. The localized surface plasmon resonance (LSPR) results of the various-shaped gold nanoparticles showed two peaks. The gold nanospheres with a diameter of 20.54 ± 5.04 nm, polygonal and triangular gold nanoparticles with sizes of 53.02 ± 22.86 and 92.08 ± 39.12 nm, respectively, and a CTAB-capped gold nanorod with a length of 108.68 ± 6.8 nm were used in sensing studies. The second peak of various-shaped gold nanoparticles had a sensitivity comparable to that of CTAB-capped gold nanorods, which was higher than that of gold nanospheres. Therefore, the various-shaped gold nanoparticles synthesized from the extracts were potentially applied as a chemical sensor.

Keywords

References

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DOI: 10.14416/j.asep.2026.05.008

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