Green synthesis of silver nanoparticles using aqueous extract of hot chili pepper fruits and its antimicrobial activity against Pseudomonas aeruginosa

Abstract

Green synthesis of different nanoparticles using the plants aqueous extracts has several advantages over other methods due to the environmentally favorable nature of plants. Moreover, such approach is also cost effective. This work describes the biosynthesis of silver nanoparticles (Ag-NPs) with the use of the aqueous extract of dry pericarps of hot chili peppers (Capsicum sp. cv. Teja (S-17) and cv. Carolina Reaper) with different levels of pungency and their antibacterial effect on the antibiotic resistant Pseudomonas aeruginosa. Phytochemical screening of pericarp tissues showed great distinction in contents of phenolic compounds and capsaicinoids as potential reducing agents wich correlated with total antiradical activity as analyzed by reduction of DPPH radicals. The biosynthesized Ag-NPs were characterized by UV-vis spectrophotometry and scanning electron microscopy (SEM). The average size of the nanoparticles in both samples was less than 25 nm. Іnitial concentration of both samples of Ag-NPs inhibited P. aeruginosa growth with equal efficiency.

Keywords

• ag nanoparticles
• antibacterial activity
• capsicum sp.
• green synthesis