Green synthesis of silver nanoparticles from grape and tomato juices and evaluation of biological activities

Abstract

The biosynthesis of silver nanoparticles (AgNPs) is substantial for its application in lots of fields. Tomato and grape fruit juices were used as a reducing and capping agents for the biosynthesis of AgNPs. Ultraviolet spectroscopic analysis offered peaks in the range of 396-420 nm that indicate the production of AgNPs. Fourier transform infrared spectroscopy analysis revealed attachment of different functional groups with Ag ion in both tomato and grape fruit extracts NPs. The X-ray diffraction analysis confirmed that the synthesised AgNPs have a face centred cubic confirmation. Scanning electron microscopy confirms the size of NPs that varies from 10 to 30 nm. The DPPH free radical scavenging assay, total antioxidant capacity, reducing power assay, total flavonoid contents and total phenolic contents determination confirmed that synthesised AgNPs are potent antioxidant agents; can be used as an effective scavenger of free radicals. Biosynthesised AgNPs also showed good antibacterial activity against Pseudomonas septica , Staphylococcus aureus , Micrococcus luteus , Enterobacter aerogenes , Bacillus subtilis and Salmonella typhi . Protein kinase inhibition activity showed a clear zone which indicates anticancerous potential of biosynthesised AgNPs. The efficacious bioactivities indicate that the tomato and grape derived AgNPs can be used efficiently in pharmaceutical and medical industries.