NaOH; this change in the pH hydrolyzes tannins into glucose
and gallic acid; once gallic acid is formed the reduction of
silver ions is achieved by the oxidation reaction of phenol
groups. Following the results of the infrared analysis we
propose that tannins, flavonoids, and carbohydrates take part
in the stabilization process of silver nanoparticles. Silver
nanoparticles obtained were spherical in shape with an
average size under 10 nm; here, flavonoids and tannins are the
molecules responsible for the reduction and stabilization of
the nanoparticles through their -OHgroups.These results are
similar to AgNPs obtained through green synthesis employing
Artemisia absinthium aqueous extract and bark extracts
of Ficus benghalensis and Azadirachta indica as reductor
agents