ISSN print edition: 0366-6352 ISSN electronic edition: 1336-9075 Registr. No.: MK SR 9/7 Published monthly

Green synthesis, physicochemical characterization, and biological evaluation of silver nanoparticles obtained from aqueous extract of pineapple peel (Ananas comosus)

Márcia M. R. Azevedo, Cléo R. Bressan, Lorena P. Ferreira, Carla B. dos S. Torres, Yan V. S. Oliveira, Gerson Nakazato, Lucas M. dos S. Souza, Alan K. O. Lima, Mônica P. Garcia, Lidiane D. do Nascimento, Kauê S. da Costa, Kashif Gul, Arthur A. Vasconcelos, and Paulo S. Taube

Institute of Biodiversity and Forests, Federal University of Western Pará, Santarém, Brazil

E-mail: pstjunior@yahoo.com.br

Received: 28 May 2024  Accepted: 29 January 2025

Abstract:

Green synthesis of Ag nanoparticles from vegetable extracts is a promising option for using natural biomolecules in the synthesis of metallic nanoparticles, being significant for the development of functional materials as an alternative to traditional routes. This study focuses on synthesis, characterization, and evaluation of silver nanoparticles derived from the aqueous extract of pineapple peel in antibacterial assay. The well-formation nanoparticles were demonstrated by a band in 460 nm. The material synthesized by water bath and ultrasound showed Z-average values ranging from 117.0 to 153.2 nm and 127.0 to 142.3 nm, respectively, at concentrations of 1, 3, and 5 mmol L⁻¹. The different conditions of the zeta potential ranged from − 21.4 to − 10.1 mV and polydispersity index from 0.167 to 0.322. The TEM images of material obtained by water bath and ultrasound methods showed spherical particles with smooth and irregular edges. High concentrations of total phenolic compounds in nanomaterial (159.92–326.9 mg equiv. GA·100 g⁻¹) were found relative to the aqueous extract of pineapple peel (132.0 mg equiv. GA·100 g⁻¹). The tested silver nanoparticles exhibited ABTS radical inhibition ranging from 19.11 to 77.90% and were effective against Gram-negative bacteria Escherichia coli and Pseudomonas aeruginosa and against Gram-positive bacteria Staphylococcus aureus. The minimum inhibitory concentration (MIC) of nanoparticles was found to be higher for Gram-positive bacteria (21.25–42.25 mg mL⁻¹) compared to Gram-negative bacteria (2.6–21.25 mg mL⁻¹), indicating that Gram-negative bacteria are more susceptible to the inhibitory activity. The synthesis method by water bath and ultrasound showed significant cytotoxic activity when tested in human breast cancer MCF-7 and murine melanoma B16F10 cell lines. The IC₅₀ values showed to be similar for those obtained by water bath or ultrasound, using the same AgNO₃ concentration for both methods.

Keywords: Food Nanotechnology; Nanoparticle Synthesis; Natural Products; Nanoparticles; Xylitol; Solid-phase Synthesis; Green synthesis; Metal nanoparticle; Anticancer activity; Antimicrobial activity; Antioxidant activity

Full paper is available at www.springerlink.com.

DOI: 10.1007/s11696-025-04100-w

Chemical Papers 79 (8) 4981–4997 (2025)