Green Synthesis, Characterization and Application of Silver Nanoparticles using Cauliflower (Brassica oleracea var. botrytis L.) extract
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Date
2023-11-28
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College of Horticulture and Forestry Dr YSP UHF, Neri, Hamirpur(H.P.)
Abstract
The present investigation on the “Green Synthesis, Characterization and Application of Silver Nanoparticles using Cauliflower (Brassica oleracea var. botrytis L.) extract.” were carried out in the Department of Biotechnology, College of Horticulture and Forestry (Dr. Y.S. Parmar University of Horticulture and Forestry), Neri Hamirpur (HP) during 2022-2023. Silver nanoparticles have gained significant attention in various fields due to their unique physical, chemical, and biological properties. Nanotechnology offers the possibility of modifying the materials used in conventional packaging for food and enables the introduction of fresh ideas for quality control, food safety, identification of pathogens by mechanical means, and barrier properties. Nanoparticles are also carried out in relation to food, its manufacturing, processing, and specially packaging, which is intimately tied to the shelf-life of food production. The cauliflower is a rich source of predominantly S-methylcystein
sulfoxide, sinigrin, and glucobrassisin, which have predominant anti-carcinogenic properties. The planting material were collected from experimental farm in Department of Vegetable science at College of Horticulture and Forestry Neri, Distt. Hamirpur, Himachal Pradesh. The aim of this study was to synthesize silver nanoparticles from cauliflower extract and investigate the antibacterial activity and evaluation of biosynthesized nanoparticles in post-harvest. The UV-vis spectrum shows the absorption peak at 412 nm which confirms the synthesis pf AgNPs. FTIR spectroscopy confirms the presence of bio-compound functional groups on the surface of AgNPs. The particle size of AgNPs were found to be 10-50 nm in HR-TEM. In XRD, AgNPs determined to be cubic crystal structure with face centered. The synthesized silver nanoparticles from cauliflower showed antibacterial activity against B. subtilis, E. coli, P. aeruginosa and S. aureus. These properties utilized to reduce the bacterial load on vegetables, thereby inhibiting the spoilage and extending the shelf life of vegetables. The biosynthesized silver nanoparticles can act as barrier against moisture loss, gas exchange, and microbial contamination, thus preserving the freshness of vegetables and increasing their shelf life. The antioxidant activity of biosynthesized silver nanoparticles and aqueous extract of B. oleracea var. botrytis was carried out by using 2,2-diphenyl-1-picryhydrazyl (DPPH) assay. The different concentrations of AgNPs and aqueous extract (50, 100, 150, 200, 250, 300 µg/mL) mixed with 3 mL of DPPH. The result revealed that the antioxidant activity of biosynthesized silver nanoparticles and aqueous extract of B. oleracea var. botrytis was increased at 200 µg/mL and maximum antioxidant of solutions observed 80.04 % and 69.07 % at 300 µg/mL due to the presence of polyphenols, vitamin A, beta carotene and sulphrophane.