Green Synthesis of Selenium Nano-metalloid from the extract of Cabbage (Brassica oleracea var. capitata) leaf and its Antimicrobial Activities

Abstract

Green synthesis specifies the creation of nano-size particles (NPs) by a biological process using the reducing properties of metabolites in the plant extracts. The present work reports the use of cabbage (Brassica oleracea var. capitata.) leaf extract as a reducing and stabilizing agent to synthesize selenium nanoparticles (SeNPs) via the green route of synthesis. The as-prepared SeNPs were analyzed by UV–vis spectroscopy, FTIR, DLS, SEM, and EDX. Nano-crystalline SeNPs has been achieved without any post-annealing process. UV-vis spectroscopy indicates a maximum absorbance shifted towards nano wavelengths when compared to normal phytochemicals. FTIR spectra endorse the existence of several functional groups in the cabbage extract which probably encourage the reduction progression and nanoparticles stabilization. The antimicrobial activity of forming SeNPs at varying concentration of plant extract to Se-salts was assayed against three different bacterial strains. It was observed that SeNPs are capable to inhibit the microbial growth in the well diffusion method. In addition, by the micro broth dilution assay MIC values for bacteria like E. coli, S. epidermidis and S. aureus was found to be 100 µg/ml, 120 µg/ml, and 140 µg/ml respectively. The same results were observed in antifungal activity against A. niger for optimized SeNPs with MIC value of 100 µg/ml. Thus potent antimicrobial SeNPs were prepared through green synthesis route. Keywords: Antimicrobial activities, cabbage, green synthesis, selenium nanoparticles