Antioxidant and Antibacterial Activities of Allium sativum Ethanol Extract and Silver Nanoparticles http://www.doi.org/10.26538/tjnpr/v7i6.5
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Abstract
The development of bacterial-fighting nanoparticles using natural materials is currently receiving a lot of attention because it is environmentally beneficial. In this paper, showed described how silver nanoparticles made from Ethanolic Allium sativum plant extract were biosynthesized. Scanning Electron Microscopy (SEM), UV-visible spectra, and Fourier Transform Infrared Spectroscopy (FTIR) were used to screen the phytochemical composition of Allium sativum ethanolic extract (ASEE) and detection of AgNPs. The ASEE particles sizes were 179.1-653.6 nm, while the AgNPs were 78.06 nm. The phytochemical screening using FTIR assay showed the presence of many active compounds with medicinal activities. Five doses of ASEE (0.2, 0.4, 0.6, 0.8, and 1.0 mg/mL) and doses of Bio-AgNPs (0.2, 0.4, 0.6, 0.8, 1.0 mg/mL) were used to study the antibacterial activity using the of Escherichia coli (E. coli) and Staphylococcus aureus (S.
aureus) were revealed to have inhibition zones of 10 and 9 mm, respectively, were observed for the ASEE, while 17 and 19 mm were recorded for the AgNPs. The Bio-AgNPs exhibits IC50 of 2.2 µg/mL which indicates their removal of free radicals in antioxidant activity. Scavenging activity, with the ASEE and AgNPs eliminating about 77.67 and 85.87%, respectively. Both ASEE and Bio-AgNPs posses’ antioxidant by DPPH assay, and antibacterial activities
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