Background: Aspergillus flavus is a harmful fungus responsible for AFB1 contamination, leading to considerable issues in agriculture, health, and the economy. The environmentally friendly synthesis of silver nanoparticles (AgNPs) using plant extracts presents promising antifungal applications. Garlic (Allium sativum), rich in bioactive compounds like allicin and phenolics, may facilitate the reduction and stabilization of nanoparticle production.
Objectives: Objectives: This research seeks to generate silver nanoparticles using aqueous extract from Allium sativum and evaluate their ability to inhibit the growth of A. flavus and the production of aflatoxin B1.
Methods: AgNPs were produced by reducing AgNO₃ with a garlic extract solution at controlled temperatures and pH values. The characterization of nanoparticles was conducted using UV-Vis spectrophotometry, FTIR, SEM, and XRD methodologies. Both the garlic extract and AgNPs were examined for their ability to inhibit A. flavus cultures cultivated on rice, potato, and liquid media. Aflatoxin B1 concentrations were determined through HPLC analysis.
Results: UV-Vis spectra revealed nanoparticle production, with a highest absorption peak at 400 nm. FTIR analysis identified hydroxyl and carbon-rich functional groups as stabilisers. SEM analysis found aggregates ranging from 36-200 nm, whereas XRD verified crystalline structures.Treatment with garlic extract moderately reduced AFB1 levels, whereas AgNPs demonstrated dose-dependent efficacy. At 5 mL concentration, AgNPs reduced AFB1 to 5.6 ppb in solid rice medium compared to 120 ppb in the untreated control.
Conclusion: Green-synthesized AgNPs from garlic extract effectively inhibited A. flavus growth and significantly reduced aflatoxin B1 production across different media. These findings highlight the potential of garlic-mediated AgNPs as an eco-friendly and efficient strategy for controlling fungal contamination and mycotoxin production in agricultural products.