A study of antioxidant and antibacterial activity using honey mediated Chromium oxide nanoparticles and its characterization

Abstract

Honey is authenticated as the world’s prehistoric food source with incomparable therapeutic, biochemical, physical, and curative values. Chromium oxide nanoparticles were precipitously generated by reduction of potassium dichromate solution in collaboration with natural honey holding carbohydrates as a chief component which perform as reducing agent. The outcome suggests that water soluble carbohydrates have aldehyde group cause the formation of Cr2O3 nanoparticles. The properties of the prepared Cr2O3 nanoparticles were characterized using several techniques such as UV–Visible, FT-IR, SEM, EDAX, XRD and AFM. The FT-IR studies reveals that the broad band of low intensity at 1165.00 cm−1 can be found to be the surface Cr-O stretching vibrations. The SEM image illustrates the rocky structure of the prepared nanoparticle. The AFM image exhibits the topography of Cr2O3nanoparticles in 3.13 µm resolution for 2D and 3D view with current passing over the probe with the scanning area of 9.842 pm2. The XRD result concludes the average size of Cr2O3 nanoparticles as 24.7205 nm. The antioxidant study shows the fluctuation in percentage of antioxidant activity as the concentration varies. The antibacterial activity explains clearly that the prepared sample has zone inhibition with the 3 pathogens studied. Thus the honey medicated nanoparticle synthesis provides a simple, cost effective, reproducible, rapid, and safe method with numerous applications.