Physico-chemical properties and antimicrobial activity of silver nanoparticles fabricated by green synthesis

Abstract

A proper understanding of silver (Ag) nanoparticles properties is fundamental for developing new antimicrobial agents. In this study, Ag nanoparticles were obtained by green synthesis methods using natural reducing agents present in extracts of apples, oranges, potatoes, red pepper, white onion, garlic and radish. The antimicrobial properties of respective nanoparticles, expressed as the minimum inhibitory concentration, were assessed against Staphylococcus aureus, Bacillus cereus, Escherichia coli, and Candida krusei. Characterization of Ag nanoparticles was done with the application of transmission electron microscopy, X-ray diffraction and UV–vis spectroscopy. The obtained results led to the conclusions that in each extract (pH from 2.1 to 6.2) were obtained specific particles (size from 9 to 30 ± 2 nm) with different antimicrobial activity. Our study indicates that plant extracts gives the Ag nanoparticles specific properties, yet the best antimicrobial properties show nanoparticles obtained in the presence of potato extract.