Preparation Of Silver Nanoparticles By Green Synthesis Of Vine Seeds - Antibacterial Effect

Several silver nanoparticles (AgNPs) with biological effect were prepared by green synthesis. AgNPs were prepared from Vitis vinifera seeds (Merlos variety) used as wine production waste. Green synthesis brings intensive surface modifications of nanoparticles. The seeds were lyophilized and then homogeneously ground. Purified extracts (0.5, 2.5, 5 and 10 g / 100 mL water) were added to AgNO3 solution(1 M) in a 1:1(v/v) ratio and stirred for 24 h. The formed nanoparticles were precipitated with methanol (1:1) (v/v) and lyophilized. Secondary metabolites were analyzed by various methods. The preparation yield of AgNPs ranged between 3 - 25 %. The total protein values determined by the Lowry method ranged between 1.8-3.6 mg/mL. Antioxidant activity values determined by the CUPRAC method ranged between 76 - 157 mu g/mL GAE. Total phenols values determined by Folin-Ciocalteu ranged between 88 - 160 mu g/mL GAE, by 4-aminoantipyrine method (TAAP) ranged between 728 - 1,299 mu g/mL GAE, by Price Butler method (PBM) ranged between 57 - 108 mu g/mL GAE. AgNPs prepared from Vitis vinifera seeds (AgNPs-VV) showed also antibacterial activity. Minimal inhibition concentration (MIC) of AgNPs-VV in S.aureus was 31 mu g/mL and MIC in E. coli was 55 mu g/mL.