Nanopackaging of Silver using Spice Extract and their Characterization

Abstract

The aim of the present study was to synthesize silver nanoparticles using spice extracts as reducing agents and further evaluate their anti-microbial activities. Silver has been shown to possess antimicrobial activity. The silver nanoparticles were prepared by solvent evaporation method. The silver nanoparticles were characterized by UV-Vis spectroscopy. The functional groups present in the phyto-constituents on the plant extract were determined by FT-IR studies. The particle size of the silver nanoparticles was determined by Dynamic Light Scattering and was found to be 143, 50 and 56 nm for cloves, cinnamon and neem silver nanoparticles respectively. They exhibited antibacterial property against Escherichia coli, Staphylococcus aureus and Salmonella typhi strains, tested using Well Diffusion method. Plant extracts however reduce the antimicrobial activity of the nanoparticles. In conclusion, antimicrobial activities of silver nanoparticles were reduced by plant extracts certifies vital potential in biomedical application.

Keywords: Silver nanoparticles Neem Cinnamon Cloves