Green Synthesis of Silver Nanoparticles using Aqueous Cranberry Fruit Extract and its Antibacterial Activity
Objective: Cranberry (Vaccinium macrocarpon) is popularly used in traditional folk medicine for treatment of microbial infections. The aim of the present study was to evaluate the antibacterial activity of aqueous cranberry fruit extract (ACE) against pathogenic cultures and its application in green synthesis of silver nanoparticles.
Methods: ACE was screened for its antibacterial activity by agar well diffusion assay. The minimum inhibitory concentration (MIC) was determined by broth macrodilution technique, and minimum bactericidal concentration (MBC) was quantified. ACE was used in the green synthesis of silver nanoparticles (AgNPs), which were characterized by an Ultraviolet–visible (UV-VIS) spectroscopy and Field emission gun-scanning electron microscopy (FEG-SEM) techniques. Agar well diffusion assay was used to evaluate the antibacterial activity of the AgNPs formed.
Results: The zone of inhibition (ZOI) for ACE was found to be in the range of 19 - 30.3 mm, for the concentration of 100% (v/v). The MIC values were in the range of 12.5% - 50% (v/v) and the values indicated that a concentration of 50% (v/v) ACE could inhibit 87.5% (7/8) test cultures. The formation of AgNPs was confirmed by UV-VIS spectroscopy and the surface-plasmon resonance peak was observed at 430 nm. The FEG-SEM analysis revealed that the most of AgNPs were spherical in shape and had 15-25 nm size range. All the test cultures were inhibited by the AgNPs and the average ZOI measured 25.7±5.6 mm.
Conclusion: Cranberry fruit extract has a potent antibacterial activity against pathogens and it can be applied in green synthesis of silver nanoparticles.
Keywords: Cranberry, MIC, MBC, silver nanoparticles, FEG-SEM.
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