Green Synthesis of Copper Nanoparticles and their Antibacterial Property

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Authors

  • Gargi Dinda
     Department of Food Technology & Biochemical Engineering, Jadavpur University, Kolkata-700032 ,IN
  • Dipankar Halder
     Department of Food Technology & Biochemical Engineering, Jadavpur University, Kolkata-700032 ,IN
  • Carlos Vazquez-Vazquez
     University of Santiago de Compostela, Faculty of Chemistry, Department of Physical Chemistry, Avenida das Ciencias, s/n, 15782 Santiago de Compostela ,ES
  • M. Arturo Lopez-Quintela
     University of Santiago de Compostela, Faculty of Chemistry, Department of Physical Chemistry, Avenida das Ciencias, s/n, 15782 Santiago de Compostela ,ES
  • Atanu Mitra
     Department of Chemistry, Sree Chaitanya College, Habra, West Bengal ,IN

DOI:

https://doi.org/10.18311/jsst/2015/1709

Keywords:

Antibacterial Activity, Copper Nanoparticle, Green Synthesis

Abstract

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 nanoparticle

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Published

2015-06-17

How to Cite

Dinda, G., Halder, D., Vazquez-Vazquez, C., Arturo Lopez-Quintela, M., & Mitra, A. (2015). Green Synthesis of Copper Nanoparticles and their Antibacterial Property. Journal of Surface Science and Technology, 31(1-2), 117–122. https://doi.org/10.18311/jsst/2015/1709

Issue

Volume 31, Issue 1-2, June 2015

Section

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