Mr Ali Alimoradi, Dr Jamileh Salaramoli, Dr Mahsa Daneshmand, Dr Raham Armand,
Volume 11, Issue 1 (6-2024)
Abstract
Calyx of eggplant is recognized as agricultural byproducts containing significant levels of phenolic, flavonoid, and anthocyanin compounds that facilitate the reduction of silver ions, enabling the eco-friendly production of silver oxide nanoparticles through a green synthesis approach. The utilization of silver oxide nanoparticles has garnered considerable interest in various industries due to their versatile applications and environmentally sustainable nature. Various analytical techniques such as ultraviolet- visible spectrophotometry, X-ray diffraction, Fourier transform infrared spectroscopy, scanning electron microscopy, and dynamic light scattering were employed to confirm the formation of silver oxide nanoparticles and characterize their properties. The antioxidant, antibacterial, and antifungal activities of the silver oxide nanoparticles and the aqueous extract of calyx of eggplant were evaluated through assays including 1,1-diphenyl-2-picrylhydrazyl radical scavenging, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical inhibition, disc diffusion, minimum inhibitory concentration and minimum bactericidal concentration. The absorption peak at 422 nm confirmed the presence of silver oxide nanoparticles, with a particle size of approximately 140 nm determined by DLS analysis and a spherical shape observed through SEM imaging. The biological activities of the silver oxide nanoparticles, including their antioxidant properties and antimicrobial effects were found to be superior to those of the aqueous calyx of eggplant extract.
