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Green biosynthesis of silver nanoparticles using Prunus cerasifera pissardii nigra leaf and their antimicrobial activities against some food pathogens

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  • Abdulkerim Hatipoglu

Abstract

In this study, silver nanoparticles (AgNPs) were synthesised using the Prunus cerasifera pissardii nigra (PC) leaf extract in an easy, low-cost and environmentally friendly way. According to the ultraviolet-visible (UV-vis) spectrophotometer analysis data, the nanocrystals demonstrated a characteristic peak at 456 nm. Scanning electron microscopy (SEM), field emission scanning electron microscopy (FE-SEM), transmission electron microscopy (TEM) and energy-dispersive X-ray (EDX) spectroscopy analyses revealed that the morphological structures of the biosynthesised AgNPs were mostly spherical. According to the results of X-ray diffraction (XRD) analysis, it was determined that the crystal structures of AgNPs were cubic. The size of the nanoparticles was calculated as 23.60 nm using the Debye-Scherrer equation. The zeta potential of the synthesised nanomaterial was measured as -15.5 mV. The minimum inhibitory concentration (MIC) values of AgNPs on Staphylococcus aureus ATCC 29213, Escherichia coli ATCC 25922, Bacillus subtilis ATCC 11774, Pseudomonas aeruginosa ATCC 27853 and Candida albicans ATCC 10231 were determined to be 0.062, 0.250, 0.125, 0.500 and 0.125 µg mL-1, respectively.

Suggested Citation

  • Abdulkerim Hatipoglu, 2022. "Green biosynthesis of silver nanoparticles using Prunus cerasifera pissardii nigra leaf and their antimicrobial activities against some food pathogens," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 40(5), pages 383-391.
    • Handle: RePEc:caa:jnlcjf:v:40:y:2022:i:5:id:156-2021-cjfs
    DOI: 10.17221/156/2021-CJFS
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    1. repec:caa:jnlcjf:v:preprint:id:4-2024-cjfs is not listed on IDEAS
    2. Nural Karagözlü & Tuğçe Özeşer, 2024. "Green synthesis, characterisation, and antibacterial activity of silver nanoparticles obtained from Salvia officinalis extract," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 42(3), pages 163-173.

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