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Biosynthesis and characterization of silver nanoparticles for prospective application in food packaging and biomedical fields

2020; Elsevier BV; Volume: 250; Linguagem: Inglês

10.1016/j.matchemphys.2020.123014

1879-3312

Achyuta Kumar Biswal, Pramila Kumari Misra,

Medicinal Plants and Neuroprotection

The current article describes an eco-friendly, cost efficient, rapid, and easy biogenic method of synthesis of silver nanoparticles (AgNPs) using aqueous extract of Mahua (Madhuca latifolia) oil cake as reducing and capping agent concurrently. The synthesized AgNPs were characterized by the TEM, XRD, FTIR, and UV–visible spectral analyses. The pH and temperature of the medium were found to affect the synthesis of the AgNPs remarkably. The FTIR analysis revealed the presence of biomolecules in the extracts and on the surface of the AgNPs as well. The XRD analysis confirmed the crystalline nature of the AgNPs. The size of the spherical AgNPs was found to be within the range of 2–30 nm from TEM image analyses. The high negative potential value of AgNPs (−30 mV) was evident from DLS studies. The EDX spectroscopy analysis confirmed the presence of elemental silver. The mechanism of formation and stabilization of the AgNPs were discussed. The AgNPs exhibited good antibacterial activities against gram-negative bacteria and gram-positive bacteria. The AgNPs also demonstrated good antioxidant activities against DPPH and ABTS which are concentration dependent. With the aqueous extract, 5 mg/L the antioxidant activity was found to be 20.13 ± 0.14 and 17.12 ± 0.13 for DPPH and ABTS, respectively whereas it increased to 58.98 ± 0.15 and 37.33 ± 0.12, respectively when the concentration was increased to 20 mg/L. The overall studies indicated that Mahua oil cake extract could be used for biogenic production of AgNPs with potential antibacterial and antioxidant activities that can be exploited for commercial food packaging and biomedical applications.