PREPARATION OF SYNTHESIZED SILVER NANOPARTICLES FROM EXTRACT OF ROSEMARY LEAVES (Rosmarinus officinalis L.) AND ITS USED AS A PERSERVATIVE

Nanoparticles are materials that measure from 1 to 100 nm of length. Currently, the antimicrobial property of silver nanoparticles is used by industries for the manufacture of beauty products and medicines. Nanoparticles can be synthesized from plants, algae or microorganisms, and they can also be obtained from combustion products. In this study, extracts of rosemary leaves (Rosmarinus officinalis L.) were used for the synthesis of silver nanoparticles (NPs-Ag) in order to produce an antimicrobial compound to be used as a fruit preservative. NPs-Ag were characterized qualitatively and quantitatively by phytochemical analysis and UV-VIS spectroscopy, showing an absorption in the range of 389-418 nm, which corresponds to their surface plasmon resonance. Furthermore, Scanning Electronic Microscopy was used to determine the size and morphology of the NPs-Ag, observing a spherical shape of 10 nm of diameter. Two bacterial strains were used in the antimicrobial tests, the Gram-negative (Escherichia coli) and the Gram-positive (Staphylococcus aureus) to verify the antimicrobial activity of the NPs-Ag. For E. coli, a better antibacterial activity was obtained with an inhibition halo of 3.21 mm. Subsequently, the NPs-Ag were used in apples to determine their use as a preservative, using beeswax smeared on the surface of the fruit as control, observing that synthesized NPs-Ag prolonged the maturation time of the fruits.

Automated summary

This study synthesized silver nanoparticles using rosemary leaf extracts and applied them as a preservative for fruits. The synthesized nanoparticles exhibited strong antimicrobial activity and prolonged the maturation time of apples according to experimental results.