Ultrasonic-assisted green synthesis of silver nanoparticles through cinnamon extract: biochemical, structural, and antimicrobial properties

ABSTRACTUltrasonic-assisted green synthesis of silver nanoparticles is gaining more attention owing to its benefits over conventional synthesis process. The main objective of this study was to synthesize silver nanoparticles with aqueous cinnamon extract using ultrasound-assisted extraction and thei...
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Autor*in:	Awais Ahmad [verfasserIn] Zarina Mushtaq [verfasserIn] Farhan Saeed [verfasserIn] Muhammad Afzaal [verfasserIn] Entessar Al Jbawi [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2023

Schlagwörter:	Green synthesis sonication silver nanoparticles cinnamon antimicrobial

Übergeordnetes Werk:	In: International Journal of Food Properties - Taylor & Francis Group, 2018, 26(2023), 1, Seite 1984-1994
Übergeordnetes Werk:	volume:26 ; year:2023 ; number:1 ; pages:1984-1994

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc Journal toc

DOI / URN:	10.1080/10942912.2023.2238920

Katalog-ID:	DOAJ091911516

Internformat


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allfields	10.1080/10942912.2023.2238920 doi (DE-627)DOAJ091911516 (DE-599)DOAJ6e84d00419924fdc8455ec09ba173c62 DE-627 ger DE-627 rakwb eng TX341-641 TP368-456 Awais Ahmad verfasserin aut Ultrasonic-assisted green synthesis of silver nanoparticles through cinnamon extract: biochemical, structural, and antimicrobial properties 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier ABSTRACTUltrasonic-assisted green synthesis of silver nanoparticles is gaining more attention owing to its benefits over conventional synthesis process. The main objective of this study was to synthesize silver nanoparticles with aqueous cinnamon extract using ultrasound-assisted extraction and their physico-chemical characterization. Total phenolic content, DPPH, FRAP of cinnamon aqueous extract were 315 mg GAE/g, 89% scavenging activity and 9.5 mmol Trolox eq/100 g reducing power respectively. The synthesized silver nanoparticles were characterized by UV-visible spectroscopy, X-rays Diffraction (XRD), Scanning Electron Microscopy (SEM) with Energy Dispersive X-rays (EDX), Fourier transform infrared (FTIR) and Nuclear Magnetic Resonance (NMR). XRD spectra depicted that the nanoparticles were crystallite in structure and 50 nm in size. SEM micrographs showed that nanoparticles were spherical in shape. EDX, FTIR and NMR spectra indicated that the phenolic compounds present in cinnamon aqueous extract played their role in capping and reducing the silver ions. Cinnamon-based silver nanoparticles showed potential antimicrobial activity against Gram negative and Gram-positive bacteria. Thus, cinnamon extract obtained through ultrasonic-assisted extraction could be a valuable source of polyphenols, which actively participated in the reduction and stabilization of silver nanoparticles. Green synthesis sonication silver nanoparticles cinnamon antimicrobial Nutrition. Foods and food supply Food processing and manufacture Zarina Mushtaq verfasserin aut Farhan Saeed verfasserin aut Muhammad Afzaal verfasserin aut Entessar Al Jbawi verfasserin aut In International Journal of Food Properties Taylor & Francis Group, 2018 26(2023), 1, Seite 1984-1994 (DE-627)334376416 (DE-600)2057781-3 15322386 nnns volume:26 year:2023 number:1 pages:1984-1994 https://doi.org/10.1080/10942912.2023.2238920 kostenfrei https://doaj.org/article/6e84d00419924fdc8455ec09ba173c62 kostenfrei https://www.tandfonline.com/doi/10.1080/10942912.2023.2238920 kostenfrei https://doaj.org/toc/1094-2912 Journal toc kostenfrei https://doaj.org/toc/1532-2386 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2031 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2061 GBV_ILN_2108 GBV_ILN_2111 GBV_ILN_2119 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2190 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 26 2023 1 1984-1994
spelling	10.1080/10942912.2023.2238920 doi (DE-627)DOAJ091911516 (DE-599)DOAJ6e84d00419924fdc8455ec09ba173c62 DE-627 ger DE-627 rakwb eng TX341-641 TP368-456 Awais Ahmad verfasserin aut Ultrasonic-assisted green synthesis of silver nanoparticles through cinnamon extract: biochemical, structural, and antimicrobial properties 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier ABSTRACTUltrasonic-assisted green synthesis of silver nanoparticles is gaining more attention owing to its benefits over conventional synthesis process. The main objective of this study was to synthesize silver nanoparticles with aqueous cinnamon extract using ultrasound-assisted extraction and their physico-chemical characterization. Total phenolic content, DPPH, FRAP of cinnamon aqueous extract were 315 mg GAE/g, 89% scavenging activity and 9.5 mmol Trolox eq/100 g reducing power respectively. The synthesized silver nanoparticles were characterized by UV-visible spectroscopy, X-rays Diffraction (XRD), Scanning Electron Microscopy (SEM) with Energy Dispersive X-rays (EDX), Fourier transform infrared (FTIR) and Nuclear Magnetic Resonance (NMR). XRD spectra depicted that the nanoparticles were crystallite in structure and 50 nm in size. SEM micrographs showed that nanoparticles were spherical in shape. EDX, FTIR and NMR spectra indicated that the phenolic compounds present in cinnamon aqueous extract played their role in capping and reducing the silver ions. Cinnamon-based silver nanoparticles showed potential antimicrobial activity against Gram negative and Gram-positive bacteria. Thus, cinnamon extract obtained through ultrasonic-assisted extraction could be a valuable source of polyphenols, which actively participated in the reduction and stabilization of silver nanoparticles. Green synthesis sonication silver nanoparticles cinnamon antimicrobial Nutrition. Foods and food supply Food processing and manufacture Zarina Mushtaq verfasserin aut Farhan Saeed verfasserin aut Muhammad Afzaal verfasserin aut Entessar Al Jbawi verfasserin aut In International Journal of Food Properties Taylor & Francis Group, 2018 26(2023), 1, Seite 1984-1994 (DE-627)334376416 (DE-600)2057781-3 15322386 nnns volume:26 year:2023 number:1 pages:1984-1994 https://doi.org/10.1080/10942912.2023.2238920 kostenfrei https://doaj.org/article/6e84d00419924fdc8455ec09ba173c62 kostenfrei https://www.tandfonline.com/doi/10.1080/10942912.2023.2238920 kostenfrei https://doaj.org/toc/1094-2912 Journal toc kostenfrei https://doaj.org/toc/1532-2386 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2031 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2061 GBV_ILN_2108 GBV_ILN_2111 GBV_ILN_2119 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2190 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 26 2023 1 1984-1994
allfields_unstemmed	10.1080/10942912.2023.2238920 doi (DE-627)DOAJ091911516 (DE-599)DOAJ6e84d00419924fdc8455ec09ba173c62 DE-627 ger DE-627 rakwb eng TX341-641 TP368-456 Awais Ahmad verfasserin aut Ultrasonic-assisted green synthesis of silver nanoparticles through cinnamon extract: biochemical, structural, and antimicrobial properties 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier ABSTRACTUltrasonic-assisted green synthesis of silver nanoparticles is gaining more attention owing to its benefits over conventional synthesis process. The main objective of this study was to synthesize silver nanoparticles with aqueous cinnamon extract using ultrasound-assisted extraction and their physico-chemical characterization. Total phenolic content, DPPH, FRAP of cinnamon aqueous extract were 315 mg GAE/g, 89% scavenging activity and 9.5 mmol Trolox eq/100 g reducing power respectively. The synthesized silver nanoparticles were characterized by UV-visible spectroscopy, X-rays Diffraction (XRD), Scanning Electron Microscopy (SEM) with Energy Dispersive X-rays (EDX), Fourier transform infrared (FTIR) and Nuclear Magnetic Resonance (NMR). XRD spectra depicted that the nanoparticles were crystallite in structure and 50 nm in size. SEM micrographs showed that nanoparticles were spherical in shape. EDX, FTIR and NMR spectra indicated that the phenolic compounds present in cinnamon aqueous extract played their role in capping and reducing the silver ions. Cinnamon-based silver nanoparticles showed potential antimicrobial activity against Gram negative and Gram-positive bacteria. Thus, cinnamon extract obtained through ultrasonic-assisted extraction could be a valuable source of polyphenols, which actively participated in the reduction and stabilization of silver nanoparticles. Green synthesis sonication silver nanoparticles cinnamon antimicrobial Nutrition. Foods and food supply Food processing and manufacture Zarina Mushtaq verfasserin aut Farhan Saeed verfasserin aut Muhammad Afzaal verfasserin aut Entessar Al Jbawi verfasserin aut In International Journal of Food Properties Taylor & Francis Group, 2018 26(2023), 1, Seite 1984-1994 (DE-627)334376416 (DE-600)2057781-3 15322386 nnns volume:26 year:2023 number:1 pages:1984-1994 https://doi.org/10.1080/10942912.2023.2238920 kostenfrei https://doaj.org/article/6e84d00419924fdc8455ec09ba173c62 kostenfrei https://www.tandfonline.com/doi/10.1080/10942912.2023.2238920 kostenfrei https://doaj.org/toc/1094-2912 Journal toc kostenfrei https://doaj.org/toc/1532-2386 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2031 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2061 GBV_ILN_2108 GBV_ILN_2111 GBV_ILN_2119 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2190 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 26 2023 1 1984-1994
allfieldsGer	10.1080/10942912.2023.2238920 doi (DE-627)DOAJ091911516 (DE-599)DOAJ6e84d00419924fdc8455ec09ba173c62 DE-627 ger DE-627 rakwb eng TX341-641 TP368-456 Awais Ahmad verfasserin aut Ultrasonic-assisted green synthesis of silver nanoparticles through cinnamon extract: biochemical, structural, and antimicrobial properties 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier ABSTRACTUltrasonic-assisted green synthesis of silver nanoparticles is gaining more attention owing to its benefits over conventional synthesis process. The main objective of this study was to synthesize silver nanoparticles with aqueous cinnamon extract using ultrasound-assisted extraction and their physico-chemical characterization. Total phenolic content, DPPH, FRAP of cinnamon aqueous extract were 315 mg GAE/g, 89% scavenging activity and 9.5 mmol Trolox eq/100 g reducing power respectively. The synthesized silver nanoparticles were characterized by UV-visible spectroscopy, X-rays Diffraction (XRD), Scanning Electron Microscopy (SEM) with Energy Dispersive X-rays (EDX), Fourier transform infrared (FTIR) and Nuclear Magnetic Resonance (NMR). XRD spectra depicted that the nanoparticles were crystallite in structure and 50 nm in size. SEM micrographs showed that nanoparticles were spherical in shape. EDX, FTIR and NMR spectra indicated that the phenolic compounds present in cinnamon aqueous extract played their role in capping and reducing the silver ions. Cinnamon-based silver nanoparticles showed potential antimicrobial activity against Gram negative and Gram-positive bacteria. Thus, cinnamon extract obtained through ultrasonic-assisted extraction could be a valuable source of polyphenols, which actively participated in the reduction and stabilization of silver nanoparticles. Green synthesis sonication silver nanoparticles cinnamon antimicrobial Nutrition. Foods and food supply Food processing and manufacture Zarina Mushtaq verfasserin aut Farhan Saeed verfasserin aut Muhammad Afzaal verfasserin aut Entessar Al Jbawi verfasserin aut In International Journal of Food Properties Taylor & Francis Group, 2018 26(2023), 1, Seite 1984-1994 (DE-627)334376416 (DE-600)2057781-3 15322386 nnns volume:26 year:2023 number:1 pages:1984-1994 https://doi.org/10.1080/10942912.2023.2238920 kostenfrei https://doaj.org/article/6e84d00419924fdc8455ec09ba173c62 kostenfrei https://www.tandfonline.com/doi/10.1080/10942912.2023.2238920 kostenfrei https://doaj.org/toc/1094-2912 Journal toc kostenfrei https://doaj.org/toc/1532-2386 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2031 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2061 GBV_ILN_2108 GBV_ILN_2111 GBV_ILN_2119 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2190 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 26 2023 1 1984-1994
allfieldsSound	10.1080/10942912.2023.2238920 doi (DE-627)DOAJ091911516 (DE-599)DOAJ6e84d00419924fdc8455ec09ba173c62 DE-627 ger DE-627 rakwb eng TX341-641 TP368-456 Awais Ahmad verfasserin aut Ultrasonic-assisted green synthesis of silver nanoparticles through cinnamon extract: biochemical, structural, and antimicrobial properties 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier ABSTRACTUltrasonic-assisted green synthesis of silver nanoparticles is gaining more attention owing to its benefits over conventional synthesis process. The main objective of this study was to synthesize silver nanoparticles with aqueous cinnamon extract using ultrasound-assisted extraction and their physico-chemical characterization. Total phenolic content, DPPH, FRAP of cinnamon aqueous extract were 315 mg GAE/g, 89% scavenging activity and 9.5 mmol Trolox eq/100 g reducing power respectively. The synthesized silver nanoparticles were characterized by UV-visible spectroscopy, X-rays Diffraction (XRD), Scanning Electron Microscopy (SEM) with Energy Dispersive X-rays (EDX), Fourier transform infrared (FTIR) and Nuclear Magnetic Resonance (NMR). XRD spectra depicted that the nanoparticles were crystallite in structure and 50 nm in size. SEM micrographs showed that nanoparticles were spherical in shape. EDX, FTIR and NMR spectra indicated that the phenolic compounds present in cinnamon aqueous extract played their role in capping and reducing the silver ions. Cinnamon-based silver nanoparticles showed potential antimicrobial activity against Gram negative and Gram-positive bacteria. Thus, cinnamon extract obtained through ultrasonic-assisted extraction could be a valuable source of polyphenols, which actively participated in the reduction and stabilization of silver nanoparticles. Green synthesis sonication silver nanoparticles cinnamon antimicrobial Nutrition. Foods and food supply Food processing and manufacture Zarina Mushtaq verfasserin aut Farhan Saeed verfasserin aut Muhammad Afzaal verfasserin aut Entessar Al Jbawi verfasserin aut In International Journal of Food Properties Taylor & Francis Group, 2018 26(2023), 1, Seite 1984-1994 (DE-627)334376416 (DE-600)2057781-3 15322386 nnns volume:26 year:2023 number:1 pages:1984-1994 https://doi.org/10.1080/10942912.2023.2238920 kostenfrei https://doaj.org/article/6e84d00419924fdc8455ec09ba173c62 kostenfrei https://www.tandfonline.com/doi/10.1080/10942912.2023.2238920 kostenfrei https://doaj.org/toc/1094-2912 Journal toc kostenfrei https://doaj.org/toc/1532-2386 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2031 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2061 GBV_ILN_2108 GBV_ILN_2111 GBV_ILN_2119 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2190 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 26 2023 1 1984-1994
language	English
source	In International Journal of Food Properties 26(2023), 1, Seite 1984-1994 volume:26 year:2023 number:1 pages:1984-1994
sourceStr	In International Journal of Food Properties 26(2023), 1, Seite 1984-1994 volume:26 year:2023 number:1 pages:1984-1994
format_phy_str_mv	Article
institution	findex.gbv.de
topic_facet	Green synthesis sonication silver nanoparticles cinnamon antimicrobial Nutrition. Foods and food supply Food processing and manufacture
isfreeaccess_bool	true
container_title	International Journal of Food Properties
authorswithroles_txt_mv	Awais Ahmad @@aut@@ Zarina Mushtaq @@aut@@ Farhan Saeed @@aut@@ Muhammad Afzaal @@aut@@ Entessar Al Jbawi @@aut@@
publishDateDaySort_date	2023-01-01T00:00:00Z
hierarchy_top_id	334376416
id	DOAJ091911516
language_de	englisch
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callnumber-first	T - Technology
author	Awais Ahmad
spellingShingle	Awais Ahmad misc TX341-641 misc TP368-456 misc Green synthesis misc sonication misc silver nanoparticles misc cinnamon misc antimicrobial misc Nutrition. Foods and food supply misc Food processing and manufacture Ultrasonic-assisted green synthesis of silver nanoparticles through cinnamon extract: biochemical, structural, and antimicrobial properties
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topic_title	TX341-641 TP368-456 Ultrasonic-assisted green synthesis of silver nanoparticles through cinnamon extract: biochemical, structural, and antimicrobial properties Green synthesis sonication silver nanoparticles cinnamon antimicrobial
topic	misc TX341-641 misc TP368-456 misc Green synthesis misc sonication misc silver nanoparticles misc cinnamon misc antimicrobial misc Nutrition. Foods and food supply misc Food processing and manufacture
topic_unstemmed	misc TX341-641 misc TP368-456 misc Green synthesis misc sonication misc silver nanoparticles misc cinnamon misc antimicrobial misc Nutrition. Foods and food supply misc Food processing and manufacture
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title	Ultrasonic-assisted green synthesis of silver nanoparticles through cinnamon extract: biochemical, structural, and antimicrobial properties
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title_full	Ultrasonic-assisted green synthesis of silver nanoparticles through cinnamon extract: biochemical, structural, and antimicrobial properties
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author_browse	Awais Ahmad Zarina Mushtaq Farhan Saeed Muhammad Afzaal Entessar Al Jbawi
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title_sort	ultrasonic-assisted green synthesis of silver nanoparticles through cinnamon extract: biochemical, structural, and antimicrobial properties
callnumber	TX341-641
title_auth	Ultrasonic-assisted green synthesis of silver nanoparticles through cinnamon extract: biochemical, structural, and antimicrobial properties
abstract	ABSTRACTUltrasonic-assisted green synthesis of silver nanoparticles is gaining more attention owing to its benefits over conventional synthesis process. The main objective of this study was to synthesize silver nanoparticles with aqueous cinnamon extract using ultrasound-assisted extraction and their physico-chemical characterization. Total phenolic content, DPPH, FRAP of cinnamon aqueous extract were 315 mg GAE/g, 89% scavenging activity and 9.5 mmol Trolox eq/100 g reducing power respectively. The synthesized silver nanoparticles were characterized by UV-visible spectroscopy, X-rays Diffraction (XRD), Scanning Electron Microscopy (SEM) with Energy Dispersive X-rays (EDX), Fourier transform infrared (FTIR) and Nuclear Magnetic Resonance (NMR). XRD spectra depicted that the nanoparticles were crystallite in structure and 50 nm in size. SEM micrographs showed that nanoparticles were spherical in shape. EDX, FTIR and NMR spectra indicated that the phenolic compounds present in cinnamon aqueous extract played their role in capping and reducing the silver ions. Cinnamon-based silver nanoparticles showed potential antimicrobial activity against Gram negative and Gram-positive bacteria. Thus, cinnamon extract obtained through ultrasonic-assisted extraction could be a valuable source of polyphenols, which actively participated in the reduction and stabilization of silver nanoparticles.
abstractGer	ABSTRACTUltrasonic-assisted green synthesis of silver nanoparticles is gaining more attention owing to its benefits over conventional synthesis process. The main objective of this study was to synthesize silver nanoparticles with aqueous cinnamon extract using ultrasound-assisted extraction and their physico-chemical characterization. Total phenolic content, DPPH, FRAP of cinnamon aqueous extract were 315 mg GAE/g, 89% scavenging activity and 9.5 mmol Trolox eq/100 g reducing power respectively. The synthesized silver nanoparticles were characterized by UV-visible spectroscopy, X-rays Diffraction (XRD), Scanning Electron Microscopy (SEM) with Energy Dispersive X-rays (EDX), Fourier transform infrared (FTIR) and Nuclear Magnetic Resonance (NMR). XRD spectra depicted that the nanoparticles were crystallite in structure and 50 nm in size. SEM micrographs showed that nanoparticles were spherical in shape. EDX, FTIR and NMR spectra indicated that the phenolic compounds present in cinnamon aqueous extract played their role in capping and reducing the silver ions. Cinnamon-based silver nanoparticles showed potential antimicrobial activity against Gram negative and Gram-positive bacteria. Thus, cinnamon extract obtained through ultrasonic-assisted extraction could be a valuable source of polyphenols, which actively participated in the reduction and stabilization of silver nanoparticles.
abstract_unstemmed	ABSTRACTUltrasonic-assisted green synthesis of silver nanoparticles is gaining more attention owing to its benefits over conventional synthesis process. The main objective of this study was to synthesize silver nanoparticles with aqueous cinnamon extract using ultrasound-assisted extraction and their physico-chemical characterization. Total phenolic content, DPPH, FRAP of cinnamon aqueous extract were 315 mg GAE/g, 89% scavenging activity and 9.5 mmol Trolox eq/100 g reducing power respectively. The synthesized silver nanoparticles were characterized by UV-visible spectroscopy, X-rays Diffraction (XRD), Scanning Electron Microscopy (SEM) with Energy Dispersive X-rays (EDX), Fourier transform infrared (FTIR) and Nuclear Magnetic Resonance (NMR). XRD spectra depicted that the nanoparticles were crystallite in structure and 50 nm in size. SEM micrographs showed that nanoparticles were spherical in shape. EDX, FTIR and NMR spectra indicated that the phenolic compounds present in cinnamon aqueous extract played their role in capping and reducing the silver ions. Cinnamon-based silver nanoparticles showed potential antimicrobial activity against Gram negative and Gram-positive bacteria. Thus, cinnamon extract obtained through ultrasonic-assisted extraction could be a valuable source of polyphenols, which actively participated in the reduction and stabilization of silver nanoparticles.
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title_short	Ultrasonic-assisted green synthesis of silver nanoparticles through cinnamon extract: biochemical, structural, and antimicrobial properties
url	https://doi.org/10.1080/10942912.2023.2238920 https://doaj.org/article/6e84d00419924fdc8455ec09ba173c62 https://www.tandfonline.com/doi/10.1080/10942912.2023.2238920 https://doaj.org/toc/1094-2912 https://doaj.org/toc/1532-2386
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author2	Zarina Mushtaq Farhan Saeed Muhammad Afzaal Entessar Al Jbawi
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