Volume Variation of Sweet Orange (Citrus sinensis) Juice and Peel Extract Toward the Characteristic and Antibacterial Activity of Nanosilver

Abstract

Biosynthesis of nanosilver by using sweet orange (C. sinensis) as a bioreductor has shown nanosized results. In this research, the effect of volume variation of sweet orange juice and peel extract combination toward the characteristics and antibacterial activity of synthesized nanosilver will be studied. Solution of AgNO3 1 mM was mixed with a combination of sweet orange juice – peel extract with ratios (v/v), 3:0; 1.5:1.5; 1:2; 0.5:2.5 and 0:3 at 60˚C for 45 minutes. The color change of the mixed solution indicated the formation of nanosilver and confirmed by using UV/Vis spectrophotometer and TEM analysis. The results show that the addition of sweet orange juice in combination accelerated the color change of the mixed solution. The characterization of nanosilver with UV/Vis spectrophotometer confirmed SPR peak at 438-459 nm. The stability test showed that nanosilver reduced with sweet orange juice-peel extract 0,5:2,5 (v/v) was stable and had inhibition diameter tested by the diffusion method against S.aureus (19.50 mm) and S.epidermidis (18.09 mm), indicates a moderate inhibition. Its TEM analysis confirmed the particle's size of about 30-56 nm with spherical form.Keywords: nanosilver, biosynthesis, Citrus sinensis, characteristic, antibacterial activity