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Antioxidant, Antimicrobial, and Anticancer Potential of Green Synthesized ZnO Nanoparticles from Açaí (Euterpe oleracea Mart.) Berry Seed Residue Extract

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Abstract

Residue from the food agroindustry has been reported as an alternative source for generating novel by-products, potentially applied in green chemistry nanotechnology. In this work, the green synthesis of zinc oxide nanoparticles (ZnO NPs) using Brazilian Amazon açaí (Euterpe oleracea Mart.) berry seed residue extract was investigated as a sustainable alternative route. The formation of ZnO NPs was characterized by TGA, XRD, FTIR, and XPS. The characterization of ZnO NPs involved the examination of their morphology and size using TEM, SEM, EDX, and DLS techniques. ZnO NPs were assessed for their antioxidant, antimicrobial, and anticancer properties. The chromatographic results suggest that phytochemicals (e.g., flavonoids and alkaloids) from açaí berry seed influenced the formation of ZnO NPs, revealing a hexagonal wurtzite structure. The ZnO NPs exhibited a spherical morphology with a particle size of around 60 nm. ZnO NPs showed significant antioxidant activity radical scavenging by DPPH⋅ and FRAP assay, and they demonstrated antimicrobial activity against both Gram-negative (Escherichia coli and Salmonella enterica serovar Enteritidis) and Gram-positive (Staphylococcus aureus and Listeria monocytogenes) pathogenic bacteria. In vitro cytotoxicity results indicated that ZnO NPs had a significant biological and toxicological impact on the A431 human skin squamous carcinoma cell line (IC50 = 59.50 µg mL−1) and HaCaT human keratinocytes (IC50 = 57.58 µg mL−1). These findings suggest that ZnO NPs synthesized from the açaí berry seed agro-industrial residue hold potential as a sustainable alternative in several applications, including nanomedicine and food technology.

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The authors declare that the data supporting the findings of this study are available within the paper.

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Funding

This work was supported by the Fundação de Amparo à Pesquisa do Estado do Rio de Janeiro (FAPERJ) Brazil — Grant Numbers [E-26/204.254/2021; E-26/204.255/2021; E-26/200.891/2021; E-26/202.800/2023; E-26/200.416/2023; E-26/010.002171/2019; and E-26/202.690/2023]; the Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) Brazil — Grant Numbers [313119/2020-1; 316550/2021-3; 402215/2022-2; and 200468/2022-7]; and the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) Brazil — FinanceCode001.

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Authors and Affiliations

  1. Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, 21941-909, Brazil

    Italo Rennan Sousa Vieira, Bruno Dutra da Silva, Luiz Torres Neto, Leticia Tessaro & Carlos Adam Conte-Junior

  2. Institute of Chemistry (IQ), Rio de Janeiro State University (UERJ), São Francisco Xavier, 524, Maracanã, Rio de Janeiro, RJ, 20550-900, Brazil

    Arianne Aparecida da Silva, Ana Maria Furtado de Sousa & Nakédia M. F. Carvalho

  3. Institute of Biological Sciences, Department of Genetics and Morphology, University of Brasilia (UnB), Brasília, DF, 70910-900, Brazil

    Alan Kelbis Oliveira Lima & Mônica Pereira Garcia

  4. Brazilian Agricultural Research Corporation (EMBRAPA), Embrapa Agroenergy, Brasília, DF, 70770-901, Brazil

    José Antônio de Aquino Ribeiro & Clenilson Martins Rodrigues

  5. Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, 9000, Ghent, Belgium

    Andreja Rajkovic

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  1. Italo Rennan Sousa Vieira
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Contributions

Italo Rennan Sousa Vieira: Conceptualization, methodology, investigation, data curation, writing—original draft, writing—review & editing, project administration. Arianne Aparecida da Silva, Bruno Dutra da Silva, Luiz Torres Neto, Leticia Tessaro, Alan Kelbis Oliveira Lima, and José Antônio de Aquino Ribeiro: Methodology, data curation, writing—review & editing. Mônica Pereira Garcia, Clenilson Martins Rodrigues, Ana Maria Furtado de Sousa, Nakédia M. F. Carvalho, and Andreja Rajkovic: Writing—review & editing. Carlos Adam Conte-Junior: Writing—review & editing, supervision, project administration, funding acquisition. All authors read and approved the final manuscript.

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Vieira, I.R.S., da Silva, A.A., da Silva, B.D. et al. Antioxidant, Antimicrobial, and Anticancer Potential of Green Synthesized ZnO Nanoparticles from Açaí (Euterpe oleracea Mart.) Berry Seed Residue Extract. Waste Biomass Valor (2024). https://doi.org/10.1007/s12649-024-02485-5

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