Effect of time on the reducing capacity of wine residue extracts: Applicability in the biosynthesis of silver nanoparticles

Asmat-Campos D.; Vejarano R.; Mercedes-Cardenas; Cadillo-Solano; Juarez-Cortijo; Delfin-Narciso; Rengifo-Penadillos; Siche R. · Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology (2020) · DOI: 10.18687/laccei2020.1.1.202

Resumen

In the agribusiness sector, the raw material is subjected to transformation processes to give it added value, for this purpose various methodologies are implemented which facilitate its consumption, but wine residues on the contrary generate one of the main environmental problems. This research adopts the study of the influence of the resting time of the extract in alcoholic solvent (96%) of residues from wine production, evaluating the concentration of phenolic compounds for about 114 days (a total of six data) and their once silver nanoparticles (NP Ag) were synthesized by the green chemistry method (biosynthesis), also evaluating the reducing potential of the extract with respect to the AgNO3 precursor for the formation of NP Ag. The evaluation of the extract was by quantifying the polyphenol content by the Follin-Ciocalteu method. FTIR (Fourier transform infrared spectroscopy) analysis was performed only to the initial sample for comparative evaluation between alcoholic extract of wine residues and NP Ag; NP Ag were characterized by UV-Vis spectrophotometry (Ultraviolet-visible). The results suggest that despite the fact that the content of phenolic compounds is reduced over time, there are hypotheses that consider a constant behavior and even an increase in reducing capacity. This is how the results by spectrophotometry of NP Ag show a increase in absorbance peak that implies a greater production of nanostructures, with antioxidants being the ones involved in the chemical reduction process.

Instituciones: Universidad Nacional de Trujillo; Universidad Privada del Norte