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Green synthesis of parsley-derived silver nanoparticles and their enhanced antimicrobial and antioxidant effects against foodborne resistant bacteria
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DOI：10.1515/gps-2025-0094.png)
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Abstract
En 中文
Despite antibiotics' effectiveness in treating infectious diseases, their misuse and overuse have led to a serious public health issue, known as antimicrobial resistance. This study addresses the growing public health challenge of antimicrobial resistance by presenting a novel approach for synthesizing silver nanoparticles (AgNPs) from parsley (Petroselinum crispum) leaves using an eco-friendly method. The study evaluated and compared the antibacterial properties of the prepared AgNPs and the parsley boiled leaf extract against two foodborne and resistant microbes, Bacillus cereus (B. cereus) and Klebsiella pneumoniae (K. pneumoniae). Characterization techniques, including UV-Vis spectrophotometry (UV-Vis), Fourier transform infrared spectroscopy, transmission electron microscopy, X-ray diffraction, and energy dispersive X-ray spectroscopy, confirmed the successful synthesis of spherical nanoparticles with crystalline structure at the nanoscale level. The boiled parsley leaf extract showed a lower antimicrobial effect compared to the nanosilver extract at the same concentration and against the same types of bacteria. The extract showed the highest inhibition zone against B. cereus and K. pneumoniae at 14.50 and 10.50 mm, respectively; however, AgNPs showed inhibition zones of 31.33 and 20.50 mm against the same bacteria, respectively. In addition, AgNPs exhibited strong antibacterial activity against B. cereus and K. pneumoniae, significantly outperforming ceftriaxone (P <= 0.05). Moreover, AgNPs are more effective than the traditional antibiotic ceftriaxone at preventing bacterial growth at a minimum inhibitory concentration of 32 mu gmL-1. Additionally, AgNPs scavenge DPPH free radicals at the maximum concentration at rates of 85.60% compared to 65.89%, demonstrating superior antioxidant activity than the parsley extract. According to the findings, parsley-derived AgNPs have the potential to be antibacterial agents, particularly against food-related bacteria that are resistant to antibiotics, and thus, present novel strategies for combating antibiotic resistance. These findings pave the way for innovative techniques in antimicrobial therapy.
Keywords:
silver nanoparticles
foodborne
parsley
antibacterial action
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