Abstract
In this study, green synthesis of silver nanoparticles was done using leaf extracts of Azadirachta indica. The flavonoids and terpenoids present in the extract act as both reducing and capping agent. Microbes (Escherichia coli and Gram-positive bacteria) were isolated from borewell water using selective media. The silver nanoparticles showed antimicrobial activities against Gram-positive bacteria and E. coli. However the silver nanoparticles were more effective against E. coli as compared to Gram-positive bacteria. Various techniques were used to characterize synthesized silver nanoparticles such as DLS and UV–visible spectrophotometer. The absorbance peak was in the range of 420–450 nm, that varied depending upon the variation in the concentration of neem extract. This is a very rapid and cost-effective method for generation of silver nanoparticle at room temperature, however, its exact dose in water purification has to be determined.
Highlights
About 5000 years ago, silver was used to store food by Romans, Persians, Egyptians and Greeks (Mody et al 2010)
The silver nanoparticles were more effective against E. coli as compared to Gram-positive bacteria
A lot of work has been done on green synthesis of silver nano-particles using microorganisms including bacteria, fungi and plants because of their antioxidant properties capable of reducing metal compounds in their respective nanoparticle
Summary
About 5000 years ago, silver was used to store food by Romans, Persians, Egyptians and Greeks (Mody et al 2010). Materials in the nano-dimensions (1–100 nm) have very high surface to volume ratio that gives them certain unique properties that are different from the same material in bulk which are useful in different fields such as electronics, photonics, biomedical, catalysis, etc.(Saha et al 2017). This property of nanoparticles is utilized in the areas of biomedicine, solar energy conversion, catalysis and water treatment. Plant extracts produce best capping material for the stabilization of silver nanoparticles (Ahmed et al 2015)
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