Journal article Open Access

GREEN SYNTHESIS OF ZINC OXIDE NANOPARTICLES FROM ACTINIDIA DELICIOSA (KIWI) FRUIT AND EVALUATION OF ITS ANTIMICROBIAL ACTIVITY

K. Jeyaprakash*1, R.Rajeswari2, S.Vignesh3

Nanoparticles (NPs) have unique properties compared to their bulk counterparts, and they have potentials for various applications in many fields of life science. Green-synthesized NPs have garnered considerable interest due to their inherent features such as rapidity, eco-friendliness and cost-effectiveness. Phytochemical analysis revealed the presence of Saponin, Flavonoids, Steroids, Terpenoids, Triterpeniods. Zinc oxide nanoparticles (ZnO NPs) were synthesized using an aqueous extract of Actinidia deliciosa fruit samples. The resulting nanoparticles were characterized by using UV-Visible Spectroscopy, Scanning electron microscope (SEM), Energy-dispersive X-ray (EDX) analysis. The antimicrobial potential of the synthesized ZnO NPs against bacterial and fungal strains was examined by the disk diffusion method, and they showed a promising antibacterial and antifungal potential.The results showed antimicrobial effect of ZnO NPs of Actinidia deliciosa fruit samples on the selected Bacterial and Fungal strains.

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