Formation of plasmonic silver nanoparticles by flavonoid reduction: A comparative study and application for determination of these substances

• Formation of silver nanoparticles by flavonoid reduction was studied.
• A role of different type flavonoids during AgNPs green synthesis was revealed.
• Effects of a flavonoid nature and concentration, and other factors were studied.
• A method for the spectrophotometric determination of flavonoids has been developed.
• The method was applied for the analysis of biologically active food additives.

Formation of plasmonic silver nanoparticles by flavonoid reduction was studied. Effects of the nature and the concentration of a flavonoid and a stabilizer, composition of the solution and the interaction time were revealed. It was found that quercetin, dihydroquercetin, rutin and morin produced an intense surface plasmon resonance band of silver nanoparticles at 415 nm which was linearly related to the concentration of a flavonoid, while chrysin, naringenin and naringin did not produce any remarkable changes. It was used for the spectrophotometric determination of the former four flavonoids with the detection limits of 0.03; 0.06; 0.09 and 0.1 μg mL−1, respectively. The developed method was applied for the determination of flavonoids in biologically active food additives.

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