Natural synthesis of silver nanoparticles from grape fruit juice and estimation of antimicrobial activity

Abstract

Silver has been known for its antimicrobial activity for a very long time. Formulation of silver particles that range from 1-100nm in size makes it even more potent to induce antimicrobial effect. Green chemistry has started to become more frequent in the field of biochemical research. Silver nanoparticles synthesized from green synthesis method provide a cheap and environmental friendly method of nanoparticle preparation. The aim of the current study is green synthesis of silver nanoparticles using tomato juice as reducing and capping agent and evaluation of its antimicrobial activity. The stability and conformation of SNPs was determined by UV-visible spectroscopy. The antimicrobial activity of synthesized SNPs was determined against E.coli DH5α. Ultraviolet spectroscopic analysis offered peak at 400 nm that indicate the production of SNPs of adequate size. E.coli DH5α showed considerable decrease upon introduction of SNPs to the bacterial inoculum. Upon increasing the concentration of silver nanoparticles an increase in zone of inhibition was recorded. For 70µg/ml of SNPs, the zone of inhibition was 0.5 cm, while 0.6 cm, 0.7 cm and 0.7cm was recorded for 100µg/ml, 150µg/ml and 200µg/ml of SNPs respectively. The efficacy of antimicrobial activity of SNPs derived from tomato juice proves its potential use in pharmaceutical and medicinal industries for synthesis of nanomedicine.