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Vazquez-Vazquez, Carlos
- Green Synthesis of Copper Nanoparticles and their Antibacterial Property
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Authors
Gargi Dinda
1,
Dipankar Halder
1,
Carlos Vazquez-Vazquez
2,
M. Arturo Lopez-Quintela
2,
Atanu Mitra
3
Affiliations
1 Department of Food Technology & Biochemical Engineering, Jadavpur University, Kolkata-700032, IN
2 University of Santiago de Compostela, Faculty of Chemistry, Department of Physical Chemistry, Avenida das Ciencias, s/n, 15782 Santiago de Compostela, ES
3 Department of Chemistry, Sree Chaitanya College, Habra, West Bengal, IN
1 Department of Food Technology & Biochemical Engineering, Jadavpur University, Kolkata-700032, IN
2 University of Santiago de Compostela, Faculty of Chemistry, Department of Physical Chemistry, Avenida das Ciencias, s/n, 15782 Santiago de Compostela, ES
3 Department of Chemistry, Sree Chaitanya College, Habra, West Bengal, IN
Source
Journal of Surface Science and Technology, Vol 31, No 1-2 (2015), Pagination: 117-122Abstract
We report the synthesis of copper nanoparticle using a completely green protocol. Aqueous copper sulphate solution was used as a precursor of copper nanoparticle whereas L-ascorbic acid and starch acted as reducing agent and stabilizer respectively. Formation of copper nanoparticle was confirmed by colour, UV-VIS spectroscopy and X-Ray Diffraction (XRD) results. The as-synthesized copper nanoparticles show characteristic plasmonic band at 590 nm. High-Resolution Electron Microscopy (HRTEM) shows almost spherical particles having average diameters of 5.7 ± 1.8 nm. As-synthesized copper nanoparticle exhibits antibacterial activity for both Gm-positive bacteria, Bacilus subtilis and Gm-negetive bacteria, Escherecia coli. Plate count and Minimum Inhibitory Concentration (MIC) studies show higher susceptibility of B. subtilis towards copper nanoparticleKeywords
Antibacterial Activity, Copper Nanoparticle, Green Synthesis
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