Characterization of biosynthesized cupper nanoparticles using orange (citrus sinensis) fruit extracts and their synergistic activity with antibiotics

Abstract

Green chemistry, which offers environmentally friendly and low-cost production with the rich phytochemical properties of plants, has an important place in nanoparticle synthesis. In this study, orange (Citrus sinensis) fruit extracts were preferred for the synthesis of copper nanoparticles (CuNP) due to the effect of ascorbic acid contained in it. The biosynthesis of CuNPs was observed by UV-Vis spectrophotometry and their morphology by transmission electron microscopy (TEM). The formation of CuNPs was confirmed by XRD. The UV-Vis absorbance spectrum of CuNPs gives a single peak at 635 nm. The average size of CuNPs, which were understood to have a spherical shape according to TEM images, was measured as 21.50 ± 8.70 nm. According to XRD results, CuNPs; corresponding to (111), (200) and (220) surfaces; have face-centered cubic structure (FCC) at 44.3150, 51.2150 and 74.7850. The antibacterial activity of CuNPs was determined by the disc diffusion method, and synergistic effects comparable to antibiotics were observed on the gram (+) bacteria Staphylococcus aureus ATCC 29213 and gram (-) bacteria Escherichia coli ATCC 25922.