FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (8): 14-20.doi: 10.7506/spkx1002-6630-20181218-199

• Food Chemistry • Previous Articles     Next Articles

Green Synthesis of Gold Nanoparticles Using Waste Black Sunflower Seed Shell Extract and Evaluation of Antioxidant and Catalytic Activities

GUAN Huanan, SONG Yan, GONG Dezhuang, LIU Bo, HAN Bolin, YANG Fan, LIU Xiaofei, ZHANG Na   

  1. (College of Food Engineering, Harbin University of Commerce, Harbin 150076, China)
  • Online:2020-04-25 Published:2020-04-20

Abstract: Herein, we demonstrated a low-cost and eco-friendly method for the synthesis of gold nanoparticles (AuNPs) using waste black sunflower seed shell extract as both a reducing agent and protectant. The as-prepared sample was characterized by UV-vis spectroscopy, scanning electron microscopy (SEM), X-ray diffraction (XRD) and Fourier transform infrared (FTIR) spectroscopy. The results showed that the synthesized AuNPs using 80% (V/V) of waste black sunflower seed shell extract had a characteristic absorption peak at 526 nm in the UV-vis spectrum. The mean particle size of the AuNPs was observed to be (7.25 ± 2.24) nm. The FTIR spectrum and the XRD pattern indicated that the extract could form a protective layer on the AuNPs surface, which conferred the AuNPs not only with high stability toward storage, heat, pH and salt, but also with strong antioxidant activity in scavenging 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical. Furthermore, the AuNPs showed good catalytic activity for the reduction of 4-nitrophenol to 4-aminophenol by excess NaBH4. We proposed that the AuNPs could be a potential catalyst for applications in food, biomedical and biopharmaceutical industries.

Key words: gold nanoparticles, green synthesis, catalytic activity, antioxidant activity, stability

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