Antibacterial, Antioxidant, and Phytotoxic Potential of Phytosynthesized Silver Nanoparticles Using Fruit Extract.

Due to its eco-friendliness, cost-effectiveness, ability to be handled safely, and a wide variety of biological activities, the green plant-mediated synthesis of nanoparticles has become increasingly popular. The present work deals with the green synthesis and characterization of silver nanoparticles (AgNPs) using (fruit) and the evaluation of its antibacterial, antioxidant, and phytotoxic activities. For the synthesis of AgNPs, fruit extract was treated with a 4 mM AgNO solution at room temperature, and a color change was observed. In UV-Visible spectroscopy, an absorption peak formation at 456 nm was the sign that AgNPs were present in the reaction solution. Scanning electron microscopy and physicochemical X-ray diffraction were used to characterize AgNPs, which revealed that they were crystalline, spherical, and had an average size of 11.94 ± 7.325 nm. The synthesized AgNPs showed excellent antibacterial activity against (14 mm), (13.5 mm), (13 mm), and (12.5 mm), as well as considerable antioxidant activity against DPPH with 69% inhibition at an IC value of 43.38 µg/mL. AgNPs also exhibited a concentration-dependent effect on rice plants. Root and shoot length were found to be positively impacted at all concentrations, i.e., 12.5 µg/mL, 25 µg/mL, 50 µg/mL, and 100 µg/mL. Among these concentrations, the 50 µg/mL concentration of AgNPs was found to be most effective. The plant biomass decreased at higher AgNP exposure levels (i.e., 100 µg/mL), whereas 50 µg/mL caused a significant increase in plant biomass as compared to the control. This study provides an eco-friendly method for the synthesis of AgNPs which can be used for their antibacterial and antioxidant activities and also as growth promoters of crop plants.