Green Synthesis of Silver Nanoparticles for Antibacterial Application

Abstract

Tomato, as a fresh or processed product,has a high nutritional value due to its content of bioactive components such as phenolic compounds. Tomato fruit juice is used as a reducing and capping agents for the biosynthesis of silver nano particles (AgNPs). Ultraviolet spectroscopic analysis offered peaks in the range of 396‒420 nm that indicate the production of AgNPs. Silver in ionic or nanoparticle forms has a high antimicrobial activity and is therefore widely used for various sterilization purposes including materials of medical devices and water sanitization. The Scanning electron microscopy images showed that the particles were of mostly spherical shape and confirms the size of NPs that varies from 10 to 30 nm. the bacteriological tests of AgNPs also showed good antibacterial activity against(Escherichia coli)The efficacious bioactivities indicate that the tomato AgNPs can be used efficiently in pharmaceutical and medical industries. The aqueous extract of Lycopersicon esculentum (red tomato) was used for the rapid synthesis of AgNP,which is very simple and eco-friendly in nature. The UV-visible spectroscopy technique was employed to establish the formation of AgNP. For the bacteriological tests,the microorganism E. coli,were inoculated on Luria broth (LB) agar plate in the presence of varied amounts of AgNP. The antibacterial activity was obvious from the zone of inhibition. At concentration 50 μg/ml and above,the AgNP showed a clear zone of inhibition and the minimum inhibitory concentration of AgNP was 20 μg/ml. From the slope of the bacterial growth curve,it has been concluded that the nanoparticles are bacteriostatic at low concentration and bactericidal at high concentration. Therefore,these nanoparticles are believed to act as preventive for bacterial contamination.