Antioxidant activity and antimicrobial evaluation of iron nanoparticles prepared by the plant mediated biosynthesis involving root extract of Picrorhiza kurroa

Abstract

Green protocol of synthesizing nanoparticles has emerged as an optional way to overcome the limitation of the conventional physical and chemical methods. In the present paper, we wish to report a green synthesis of iron nanoparticles employing the aqueous root extract of Picrorhiza kurroa plant as an effective reducing and stabilizing agent. The green nanoparticles thus prepared are characterised using UV–Visible, FTIR, XRD and FESEM techniques. The average particle size of biosynthesised iron nanoparticles was found to be 26 nm. The antioxidant activity of these nanoparticles was determined by 2, 2-diphenyl-1-picrylhydrazyl (DPPH) free radical method. It was found to have IC50 value comparable with that of standard ascorbic acid. The in-vitro antibacterial activity of biosynthesised iron nanoparticles was evaluated using an agar disc-diffusion method against Gram positive and Gram negative bacteria and has displayed their potential efficacy.