Green synthesis and characterization of silver nanoparticles from Nephelium lappaceum fruit peel

In the present work, the qualitative analysis of Nephelium lappaceum fruit peel was performed from aqueous, ethanol and methanol extracts. The phytochemicals present in the Nephelium lappaceum fruit peel were alkaloids, steroids, tannins, soponins, terpenoids, phenols and flavonoids. Silver nanoparticles produced by green synthesis using fruit peel extracts as reducing agents have photocatalytic properties. The nanoparticles synthesized fruit peel was studied and characterized through UV-Visible spectroscopy and FT-IR. Seven pathogens, E. coli, P. aeruginosa, S. typhi, Klebsiella sp, Bacillus sp, S. aureus and Proteus sp and two fungal pathogens, Candida sp and Fusarium sp, were tested for antibacterial activity of Nephelium lappaceum fruit peel aqueous, ethanol and methanol extracts. Total antioxidant capacity, DPPH, reducing power and ABTS were used to test the free radical scavenging activities of Nephelium lappaceum fruit peel extract. Membrane stabilisation and heat induced hemolysis, were used to test the anti-inflammatory effects of various extracts of Nephelium lappaceum fruit peel. In comparison to aqueous and ethanol extracts, methanol extracts had the highest anti-inflammatory efficacy.