Assessment of Antimicrobial and Antioxidant Activity of Green Synthesis of Selenium Nanoparticles Using Acai Berry

Abstract

Aim:

This in vitro investigation aims to analyze the antioxidative and anti-inflammatory potentials of selenium nanoparticles produced via a green synthesis method employing acai berries.

Materials and Methods:

The methodology encompasses generating an aqueous extract by dissolving roughly 1 gram of acai berry powder in 50 mL of distilled water. Subsequently, the mixture undergoes heating to 60–70 °C and boiling for 15 minutes, followed by filtration and concentration. Selenium nanoparticles are then synthesized using the filtered extract and a blend of herbal components. The resultant combination is subjected to thorough testing to determine its antimicrobial and antioxidant properties.

 Results:

Significant zones of inhibition are observed against both Staphylococcus aureus and Candida albicans. The newly devised fusion of selenium nanoparticles with acai berry showcases remarkable antimicrobial and anti-inflammatory capabilities.

 Conclusion:

This research underscores the complementary antimicrobial and antioxidant effects achieved by amalgamating selenium nanoparticles with acai berries. These innovative fusion holds promise for future utilization as an alternate therapeutic avenue in the management of oral premalignant conditions.

 Research Categories: Nanoparticles, Dentistry, Premalignant conditions