Uv 1601

The radical scavenging activities of the meat samples were measured according to the method of Qwele et al [16 (link)]. Briefly, two ml of the meat extracts was individually added to 2 mL of 0.2 mM DPPH prepared in ethanol. The mixture was vortexed and left to stand in the dark at room temperature for 30 min. The mixture of ethanol (2 mL) and meat extract (2 mL) serve as a blank. The control solution was prepared by mixing ethanol (2 mL) and DPPH radical solution (2 mL). The absorbances were measured at 517 nm using a spectrophotometer (Shimadzu model UV-1601, Japan). The results were expressed as inhibiting percent and calculated as in (1):
Reducing power ability: Reducing power ability was measured by the method described by Gallego et al [17 (link)]. Briefly, one mL of the meat extracts was individually mixed with 2.5 mL of 0.2 M phosphate buffer pH 6.6, 2.5 mL of 1% potassium ferricyanide and then incubated at 50°C for 30 min. Afterwards, the mixture was added to 2.5 mL of 10% trichloroacetic acid and centrifuged at 2,200×g for 10 min at 25°C. Finally, 2.5 mL of upper layer solution was mixed with 2.5 mL of distilled water and 0.5 mL of 0.1% ferric chloride. The absorbance of the sample solutions were measured at 700 nm using a spectrophotometer (Shimadzu model UV-1601, Japan). The results were expressed as the absorbance values.

The ability of inorganic silver nanoparticles to form stable colloids when it reacts with plant extract is referred to as the colloidal stability of green synthesized nanoparticles. Colloidal stability test was performed according to the standard protocol.21 (link) MA-AgNPs were added to five different solutions namely NaCl salt solution (1.8%, w/v), PBS buffer (pH 7.4), Dulbecco’s Modified Eagle’s Medium (DMEM), CM (complete culture medium) and deionized water. Absorbance was measured by UV-Spectrophotometer (UV1601, Shimadzu) between wavelengths ranging from 100–900 nm. Further, the on-shelf stability in deionized water was assessed at RT for up to 9 days. Absorbance was periodically measured by a UV-Spectrophotometer (UV1601, Shimadzu) between wavelengths ranging from 100–900 nm.