Green Synthesis and Characterization of Copper Nanoparticles Using Blueberry Ethanolic Extract

The present study investigates the green synthesis and characterization of copper nanoparticles (CuNPs) using ethanolic extract from blueberries (Vaccinium spp.) as a natural reducing and stabilizing agent. Given the unique physicochemical properties of nanoparticles, CuNPs have gained attention for their electrical conductivity, catalytic efficiency, antimicrobial activities, antioxidant properties, and economic viability. Traditional synthesis methods of CuNPs are often fraught with toxic chemicals and environmental risks, highlighting the need for eco-friendly alternatives. In this research, fresh blueberries were dried, powdered, and extracted using ethanol to obtain a bioactive extract rich in anthocyanins, flavonoids, tannins, and phenolic compounds. This extract was employed to reduce copper sulfate solution into CuNPs, indicated by a color change from light blue to dark brown due to surface plasmon resonance (SPR). Characterization of the synthesized nanoparticles included UV-Visible spectroscopy, X-ray Diffraction (XRD), Scanning Electron Microscopy (SEM), Energy Dispersive Spectroscopy (EDS), and elemental mapping. UV-Visible spectroscopy confirmed the formation of nanoparticles through characteristic SPR peaks, while XRD established their crystalline nature and face-centered cubic (FCC) structure. SEM revealed an agglomerated and irregular morphology of the nanoparticles, and EDS confirmed high-purity copper as the dominant element. The study concludes that using blueberry extract for CuNP synthesis is a simple, cost-effective, environmentally friendly, and sustainable method, with potential applications across biomedical, environmental, catalytic, agricultural, and industrial fields.