Valorization of Garambullo in Green Synthesis of Silver Nanoparticles: Phytochemical Complexity Effect and Antioxidant Capacity Against Quercetin
DOI:
https://doi.org/10.29105/idcyta.v11i2.172Keywords:
Antimicrobial activity, antioxidant capacity, green synthesis, garambullo (Myrtillocactus geometrizans), silver nanoparticlesAbstract
The potential of garambullo (Myrtillocactus geometrizans) as a reducing and stabilizing agent in the green synthesis of silver nanoparticles (AgNPs) was evaluated in comparison with commercial and reagent-grade quercetin. The extract exhibited a phenolic compound content of 60.893 mg GAE/100 g, higher than in previous reports, as reflected in high antioxidant capacities (1559.11 µM TE/100 g by ABTS and 1016.50 µM TE/100 g by DPPH). AgNPs formation was confirmed by UV-Vis spectroscopy, revealing a characteristic plasmon around 430 nm, as well as a color change indicative of Ag⁺ reduction. Systems with garambullo showed greater colloidal stability over time, while systems with quercetin showed a greater tendency to agglomerate. In the antimicrobial evaluation, AgNPs synthesized from garambullo showed greater activity against Staphylococcus aureus, with inhibition zones up to 26.23 ± 0.25 mm, while inhibition against Escherichia coli was lower (14.49 ± 0.45 mm), attributed to its cellular structure. These results demonstrate that the phytochemical complexity of garambullo favors both the synthesis and stability of AgNPs, highlighting its potential as a sustainable alternative for applications in the food sector.
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Copyright (c) 2026 María Guadalupe Lopéz Cortés, Ma. Cristina Irma Pérez-Pérez, José Amir González-Calderón, Gerardo Teniente-Martínez, Sandra Herrera-Pérez, Susana Almanza-Rangel
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Tecnológico Nacional de México
Grant numbers proyecto 22063.25-P
