Green nanotechnology stands amongst the leading giants of innovation for the twenty first century technological advances. More interesting, is the use of natural products as reducing agents. These could be recyclable materials from fruits and vegetables to produce nanoparticles (NPs) with novel properties. In the current study, silver NPs (AgNPs) were synthesized using the water extracts from the peel and flesh of two Pyrus communis L. cultivars, namely, the Forelle (Red) Pears (RPE) and Packham Triumph (Green) Pears (GPE). The AgNPs were characterized by UV-Vis spectrophotometry, Dynamic Light Scattering (DLS), High Resolution Transmission Electron Microscopy (HRTEM) and Fourier Transform Infra-Red Spectroscopy (FTIR). The antibacterial activities of the AgNPs were evaluated using agar well diffusion and microdilution assays. The cytotoxicity of the AgNPs was investigated on a rat macrophage (RAW 264.7) cells using MTT assay. Both the RPE and GPE were capable of synthesizing the AgNPs at high temperatures (70 and 100 °C). The AgNPs exhibited antibacterial activity against the test strains, and also had low toxicity towards the RAW 264.7 cells. Thus, the synthesized AgNPs have a potentially viable use in bio-applications for treatment of bacterial infections.
Keywords: Anthocyanins; Forelle Pears; Packham Triumph Pears; antibacterial agents; green nanotechnology; nutraceuticals; silver nanoparticles.