Публикации автора

Biogenic strategies for the synthesis of nanomaterials, which have become quite common recently, open up wide opportunities for obtaining nanoparticles with unique properties and their application in food technologies. The purpose of this work was to synthesize silver nanoparticles using extracts of Jerusalem artichoke flowers, leaves, and stems and to study them. Jerusalem artichoke is a well-known plant with a unique chemical composition and is widely used in the food industry. The authors obtained aqueous extracts of Jerusalem artichoke ground parts using ultrasonic treatment. Their chromatographic analysis was carried out and their qualitative composition was established. According to paper chromatography, the extracts of Jerusalem artichoke flowers, stems, and leaves contain flavonoids and carbohydrates such as fructose, glucose, galactose, arabinose, xylose, and rhamnose. Potentiometric studies have shown that the antioxidant activity of Jerusalem artichoke flower extract is 4 times higher than that of stem and leaf extract. Dynamic light scattering has shown that the ash of silver nanoparticles synthesized using Jerusalem artichoke flower extract contains 17% more fine particles with a hydrodynamic radius of 54 nm, while the sum of large (300 to 850 nm) and very large (4000 to 5300 nm) particle fractions is 17% lower. The obtained zeta potential values confirmed the higher stability of particles synthesized in Jerusalem artichoke flower extract. Based on the results of the study, the authors concluded that higher antioxidant activity values of Jerusalem artichoke flower extract contribute to the formation of a larger number of fine and stable silver nanoparticles with greater antioxidant activity, which is promising for use in the food industry to ensure safety and extend the shelf life of food products