Waste Olive Seeds: Green Synthesis and Characterization of Silver Nanoparticles and Determination of Enzyme Inhibition Properties

Olive is one of the most produced fruits in the world. However, its seeds are disposed of as agricultural waste due to consumption and digestive problems. Within sustainability, it is possible to bring waste into the field of technology and develop new products with green synthesis. In this study, waste olive seeds were dried, extracted, and used as a precursor in the synthesis of silver nanoparticles (OS-AgNPs). The OS-AgNPs were characterized using ultraviolet (UV) spectrophotometry, infrared (FTIR) spectrophotometry, and scanning transmission electron microscope (SEM). Moreover, the inhibition effects of OS-AgNPs on enzymes such as urease and xanthine oxidase which are important for the treatment of some diseases were determined. The obtained nanoparticles gave maximum absorbance at 452 nm and the size of the nanoparticles varied between 27 and 38 nm. It was determined that OS-AgNPs had very good antioxidant activity and inhibitory effects on urease (81.94%) and xanthine oxidase (77.54%). The obtained results show that nanoparticles synthesized using the green synthesis technique could be used in nanotechnology, medicine, and pharmaceuticals.