Green synthesis, characterization, and antibacterial activity of Citrus lanatus based silver nanoparticles

Abstract

Due to their enhanced and unique physicochemical characteristics, such as their minimal dimensions, large surface area compared to their mass and increased reactivity, nanomaterials hold promise in the field of antibacterial therapy. The aim of this study is to evaluate the method for Green Synthesis, Characterization of Citrus lanatus pulp, rind, and seed-based Silver Nanoparticles, and study its antibacterial activity against common oral microorganisms. Green synthesis of nanoparticles was formulated using the extract from the rind, seed, and pulp of Citrullus lanatus and silver nitrate extract. The extract was stirred in a magnetic stirrer for 24 hours, and centrifugation was done at 8000 rpm for 10 minutes. The synthesized nanoparticles were characterized and utilized for the antibacterial study. The characterization was done using UV-visible light spectroscopy, and antibacterial activity was assessed using the well diffusion method and measuring the zone of inhibition. The nanoparticles synthesized were characterized using UV-visible spectroscopy, and the spectroscopic analysis confirmed the formation of silver particles in this study. At 450 nm, a sharp peak was observed, which correlated to the SPR band of the particles. The results showed that the zone of inhibition assessed was comparable to the standard. From this study it can be concluded that silver nanoparticles (AgNPs) produced by green synthesis from Citrullus lanatus showed significant antibacterial potential against common oral microflora.