Investigation of structural and antimicrobial properties of copper oxide nanoparticles produced using Iranian violet extract
Subject Areas : Food Microbial Contamination
Ali
Davari
1
(گروه علوم و صنایع غذایی، واحد قوچان، دانشگاه آزاد اسلامی، قوچان، ایران)
Vahid
Hakimzadeh
2
(Department of food science and technology, Quchan Branch, Islamic Azad University, Quchan, Iran.)
Elham
Mahdian
3
(Assistant Professor, Department of Food Science and Technology, Quchan branch, Islamic Azad University, Quchan, Iran.)
mostsfa
shahidi
4
(Research Institute of Food Science and Technology)
Keywords: Copper oxide, Nano particles, Antibacterial activity, Iranian violent,
Abstract :
The bio-production method has been respected due to the lack of energy consumption and environmental compatibility. In this study, the green synthesis of copper oxide nanoparticles from the extract of Iranian violent flower and its anti-bacterial properties compared to two common antibiotics was investigated. First, aqueous extract of Iranian violent flower prepared and admixed with CuO solution at a concentration of 1 mM. After changing the color of extract, the reaction product was examined by spectrophotometric and X-ray diffraction. Finally, antibacterial properties of synthesized nanoparticles were investigated using disk diffusion method. Also, the MIC (minimum inhibitory concentration of growth and MBC (minimum bactericidal concentration) were determined by two methods of micro dilution and dilution in the tube. The synthesized copper oxide nanoparticles showed the most absorbance at 266 nm and had a spherical shape with an average size of 50-80 nm. The results of the antibacterial studies showed that the synthesized copper oxide nanoparticles had more antibacterial activity against staphylococcus aureus than Escherichia coli. The extract of Iranian violent flower has the ability of reducing CuO ion to copper oxide nanoparticles. Also, synthesized copper oxide nanoparticles have good antibacterial activities.
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