A green nano-biosynthesis of selenium nanoparticles with Tarragon extract: Structural, thermal, and antimicrobial characterization

Yilmaz M. T. , Ispirli H., Taylan O., DERTLİ E.

LWT-FOOD SCIENCE AND TECHNOLOGY, vol.141, 2021 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 141
  • Publication Date: 2021
  • Doi Number: 10.1016/j.lwt.2021.110969
  • Keywords: Green nano-biosynthesis, Tarragon extract, Selenium nanoparticles, Structural, Thermal, And antimicrobial characterization, Foodborne pathogenic bacteria and fungi


In this study, tarragon extract was used as a reducing agent to perform green nano-biosynthesis of selenium nanoparticles (SeNPs). The synthesized SeNPs were characterized using measurements of UV-Vis spectroscopy, scanning electron microscopy (SEM), transmission electron microscopy (TEM), energy disperse analysis of X rays (EDAX), Fourier-transform infrared spectroscopy (FTIR), X-ray diffractometer (XRD) and differential scanning analysis (DSC). Synthesis of nanoparticles was confirmed by observing a peak at 212 nm in UV-VIS, indicating the surface plasmon resonance of SeNPs. Tarragon extract enabled a stable dispersion of SeNPs, giving rise to formation of the nanoparticles in the shape of quasi-spheres without clustering with the sizes between 20 and 50 nm. The SeNPs were shown to be in the form of nanocrystals, having Se embedded in the nanostructure with high thermal stability (a high resistance to thermal process over 200 degrees C). The SeNPs synthesized with tarragon extract could remarkably increase the inhibition zones from approximately 13 to 18 mm against the pathogenic bacteria and from 10 to 14 mm, 17-36 mm, 8-12 mm, 15-24.5 mm and 9-14 mm, against A. alternata, A. niger, A. parasiticus, B. cinerea, F. oxysporum and P. chrysogenum, respectively.