The Characterization of Silver Nanoparticles Synthesized From Prunus spinosa Fruit and Determination of Antimicrobial Effects on Some Food Pathogens

Year 2021, Issue: 32, 298 - 305, 31.12.2021

Mehmet Nuri Atalar , Ayşe Baran , Abdulkerim Hatipoğlu , M.firat Baran , Ömer Yavuz , Necmettin Aktepe , Cumali Keskin

https://doi.org/10.31590/ejosat.1040082

Cited By: 4

Abstract

Bu çalışmada, gümüş nanopartiküller (AgNP'ler) Prunus spinosa (PS) meyve özütü kullanılarak kolay, düşük maliyetli ve çevre dostu bir şekilde sentezlendi. Ultraviyole (UV)-görünür Spektrofotometre analiz verilerine göre, nanokristaller 438.3 nm'de karakteristik bir tepe noktası gösterdi. Alan Emisyon Taramalı Elektron Mikroskobu (FE-SEM), Transmisyon Elektron Mikroskobu (TEM) ve Atomik Güç Mikroskopisi (AFM) analizleri, biyosentezlenen AgNP'lerin morfolojik yapılarının küresel olduğunu ortaya koydu. XRD analizi sonuçlarına göre AgNP'lerin kristal yapılarının kübik olduğu belirlendi. Nanopartiküllerin boyutu, Debye-Scherrer denklemi ile 29,34 nm olarak hesaplandı. Sentezlenen nanomalzemenin zeta boyutu 117.4 nm olarak ölçülmüştür. AgNP’lerin gıda patojenleri olan Bacillus subtilis, Pseudomonas aeruginosa, Staphylococcus aureus ATCC 29213, Escherichia coli ATCC25922 ve Candida albicans üzerindeki inhibisyon etkileri Minimum İnhibitör Konsantrasyon (MİK) yöntemiyle ortaya konuldu.

Keywords

AFM, Gıda patojenleri, FT-IR, TEM, XRD.

The Characterization of Silver Nanoparticles Synthesized From Prunus spinosa Fruit and Determination of Antimicrobial Effects on Some Food Pathogens

Abstract

In this study, silver nanoparticles (AgNPs) were synthesized using Prunus spinosa (PS) fruit extract in an easy, low-cost and environmentally friendly way. According to the Ultraviolet (UV)-visible Spectrophotometer analysis data, the nanocrystals showed a characteristic peak at 438.3 nm. Field Emission Scanning Electron Microscopy (FE-SEM), Transmission Electron Microscopy (TEM), and Atomic Force Microscopy (AFM) analyzes revealed that the morphological structures of the biosynthesized AgNPs were spherical. According to the results of XRD analysis, it was determined that the crystal structures of AgNPs were cubic. The size of the nanoparticles was calculated as 29,34 nm by the Debye-Scherrer equation. The zeta size of the synthesized nanomaterial was measured as 117.4 nm. Inhibitory effects of AgNPs on food pathogens Bacillus subtilis, Pseudomonas aeruginosa, Staphylococcus aureus ATCC 29213, Escherichia coli ATCC25922 and Candida albicans were revealed by the Minimum Inhibitory Concentration (MIC) method.
Keywords: AFM, Food pathogens, FT-IR, TEM, XRD.

Keywords

AFM, Food pathogens, FT-IR, TEM, XRD., AFM, Food pathogens, FT-IR, TEM, XRD.

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