Abstract
This study's objective was to assess the antioxidant properties of green produced silver nanoparticles (AgNPs) using ecologically friendly reducing agents such as extracts of parsley (Petroselinum crispum), rosemary (Rosmarinus officinalis), and cinnamon (Cinnamomum zeylanicum). The ultrasonic-assisted extract of plant material served as a reducing agent for silver ions. Spectrophotometric assessment with a resolution of 1 nm and a wavelength range of 300-600 nm confirmed the synthesis of silver nanoparticles. On the basis of the observed Surface Plasmon Resonance (SPR) peak, the size of the AgNPs was determined using correlation equations. The hydrogen peroxide scavenging activity was used to evaluate the antioxidant activity of the green nanoparticles that were synthesized. Cinnamon-derived silver nanoparticles displayed the highest scavenging activity. The results shown that environmentally friendly reducing agents can be employed to generate AgNPs, which can be utilized for antioxidant activity in several domains.
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