Optimization of microwave-assisted biosynthesis of silver nanoparticle with tarragon extract

Response surface method was used to optimize microwave-assisted silver nanoparticle production with tarragon extract. As a result of the optimization study, tarragon silver nanoparticles (TAgNPs) were produced from 43 conditions with a degree of desirability of 1, with a processing time of 5.25 min, AgNO3 concentration of 9.89 mM, and tarragon extract concentration of 14.80%. Among the variable parameters, AgNO3 concentration affected TAgNP synthesis depending on processing time and tarragon extract concentration; tarragon extract concentration was found to significantly affect nanoparticle formation. TAgNP produced under optimum conditions was found to be crystalline, with a spherical surface morphology and an average particle size of 16.56 nm, with scanning electron microscopy (SEM), transmission electron microscopy (TEM), Fourier transform infrared spectroscopy (FTIR), and X-ray diffraction diffractometry (XRD) analyses. TAgNPs showed inhibitory effect for Escherichia coli BC 1402, Bacillus cereus BC 6830, Salmonella typhimurium RSSK 95091, Yersinia enterocolitica ATCC 27729, and Staphylococcus aureus ATCC 25923 microorganisms. The minimum inhibition concentrations were 10 µg/mL for B. cereus BC 6830, 50 µg/mL for E. coli BC 1402, S. typhimurium RSSK 95091, and Y. enterocolitica ATCC 27729, and 25 µg/mL for S. aureus ATCC 25923.