In vitro antibacterial, antioxidant and toxicity profile of silver nanoparticles green-synthesized and characterized from aqueous extract of a spice blend formulation

Here we report the synthesis, characterization and biological properties of silver nanoparticles (AgNPs) using the extract from a spice blend. AgNPs were prepared using 0.1 mmol/L AgNO 3 solution and aqueous extract from a spice blend of garlic, ginger and cayenne pepper. The nanoparticles were char...

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Bibliographic Details
Published in:Biotechnology, biotechnological equipment biotechnological equipment, 2018-05, Vol.32 (3), p.724-733
Main Authors: Otunola, Gloria Aderonke, Afolayan, Anthony Jide
Format: Article
Language:English
Subjects:
Alkynes
Antioxidants
Bacteria
Biological properties
Breast cancer
characterization
Fourier transforms
Garlic
Ginger
Gram-positive bacteria
green synthesis
Infrared spectroscopy
Minimum inhibitory concentration
Nanoparticles
Phenolic compounds
Phenols
Silver
silver nanoparticles
Spectrum analysis
Spice blend
Spices
Synthesis
Toxicity
Transmission electron microscopy
Tumor cell lines
X-ray diffraction
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Summary:Here we report the synthesis, characterization and biological properties of silver nanoparticles (AgNPs) using the extract from a spice blend. AgNPs were prepared using 0.1 mmol/L AgNO 3 solution and aqueous extract from a spice blend of garlic, ginger and cayenne pepper. The nanoparticles were characterized using ultraviolet-visible (UV-vis) spectroscopy, scanning and transmission electron microscopy (SEM and TEM), energy dispersive X-ray (EDX), X-ray diffraction (XRD) and Fourier transform infrared spectroscopy (FTIR). The AgNPs formed within an hour of the reaction with colour change from yellow to dark brown and maximum absorbance at 420 nm in the UV-vis spectrum. SEM revealed well dispersed particles with little agglomeration, and the presence of elemental silver was confirmed by EDX. TEM confirmed the formation of poly-dispersed, spherical-shaped NPs with size range of 6-28 nm. FTIR showed that amine, protein, phenolic, aromatic and alkyne groups contributed to AgNPs synthesis, and XRD confirmed their crystalline and face-centred cubic nature. Both Gram-negative and Gram-positive bacteria were susceptible to the spice blend AgNPs with MIC of 0.0625 at 62.5 µg/mL. The AgNPs exhibited greater inhibition on DPPH radical with IC 50
ISSN:1310-2818
1314-3530
DOI:10.1080/13102818.2018.1448301