Influence of Silver Nanoparticles on Germinated and Microwaved Chia Seeds (Salvia Hispanica L)

Abstract

This study thoroughly investigated the impact of 60 ppm silver nanoparticles (AgNPs) on the germination process of chia seeds (Salvia Hispanica L.) and an examination of subsequent modifications induced by microwave treatment on AgNP-exposed seeds. The research findings highlighted a significant enhancement in seed germination percentage peaking at 81.67% on the fifth day particularly when exposed to a concentration of 60 ppm AgNPs. Concurrently, radicle length experienced a substantial increase indicative of improved early seedling growth. Morphological study was also studied by scanning electron microscopy. Results indicated that samples treated with microwave showed shrinkage and the samples treated with germination samples showed expansion. Furthermore, investigation of bioactive compounds indicated increased concentrations of total phenolic content and total flavonoids content in samples germinated with AgNPs simultaneously with increased antioxidant activity. In a nutshell, this study provided a comprehensive understanding of the impacts of 60 ppm AgNPs on germination and microwave treatment on chia seeds. The far-reaching implications span across agriculture, food science, and nutritional domains, providing a strong basis for potential future applications and further scientific examination.