Determine optimal conditions of synthesis of silver green nanoparticles by aqueous extract of Falcaria vulgaris edible- medicinal plant and evaluation of its antioxidant properties
Subject Areas : Medicinal Plants
Ghazaleh Kouchakzadeh
1
(
Department Faculty of Science, Islamic Azad University Khorramabad branch, Khorramabad, Iran
)
Zeinab Delfan
2
(
Department Faculty of Science, Islamic Azad University Khorramabad branch, Khorramabad, Iran
)
Keywords: "Silver nanoparticles", "Falcaria vulgaris edible- medicinal plant", "Antioxidant properties",
Abstract :
Nowadays, the advent of nanotechnology and the synthesis of nanoparticles have brought many developments to humans, but this technology must be considered in terms of safety. Meanwhile, the synthesis of green nanoparticles has expanded due to more compatibility with the environment and that they are low costs and non-toxic, because the plants have a very good ability for reducing the metal ions and synthesizing nanoparticles. In recent research, the optimum conditions for the green synthesis of silver nanoparticles using the extract of Falcaria vulgaris Bernh. and its antioxidant effect were investigated. In this research, first aerial parts of plant were collected plains south of Khorramabad before the flowering stage in May and dried in shaid. After preparing the aqueous extract of plant by soaking, effective parameters of nanoparticles synthesis such as pH, AgNO3 concentration, extract concentration, temperature and time were evaluated. Optimal conditions of silver nanoparticles synthesis by plant are include pH=11, AgNO3 concentration= 8 mM, extract value= 4 cc, temperature= 40̊C and time= 120 minute. The formation of silver nanoparticles was confirmed by the techniques of UV-Vis, X ray diffraction and FT-IR. The study of the morphology of the resulting nanoparticles showed a spherical shape with a particle size of 16-29 nm. Evaluation of antioxidant activity of aqueous extract and synthesizing nanoparticle by conventional DPPH method were carried out. Maximum value of free radical inhibition at 12.5 μl/ml concentration of extract and nanoparticle compared to ascorbic acid was reported. Finally, it can be concluded that the presence of various chemical compounds that have caused the antioxidant activity of the extract expresses the extract and the resulting nanoparticles as a source of natural antioxidants.
_||_
