Antimicrobial Activity of Silver and Zinc Nanoparticles Mediated by Eggplant Green Calyx

Background and Objective:Antibiotic resistance is rising to dangerous levels in all parts of the world. Metallic nanoparticles among them; silver and zinc oxide nanoparticles (Ag and ZnONPs) are powerful weapons for fighting microbial resistance. Present study was aimed at green synthesis of silver and zinc oxide nanoparticles using eggplant aqueous methanolic extract, evaluation of their antimicrobial activity against different pathogenic Gram-positive and Gram-negative bacteria and fungi. Materials and Methods: Preparation of silver and zinc oxide nanoparticles were performed by reduction of both silver nitrate and zinc acetate by using eggplant green calyx aqueous (aq.) methanolic extract. Characterization and measurement of the prepared particles size and morphology was performed by Transmission Electron Microscopy. Characterization of the functional groups shared in the biosynthesis was done by Infra-red spectroscopy. Agar well diffusion technique was used to determine the in vitro antibacterial activity of the eggplant calyx aqueous (aq.) methanol extract, silver and zinc oxide nanoparticles. Results: Silver nanoparticles have spherical shape with diameter ranging from 8-20 whilezinc oxide nanoparticles have hexagonal shapewith diameter rangefrom 8-12 nm. Silver nanoparticles possess potentantimicrobial activity in comparison to prepared zinc oxide nanoparticles and the eggplant extract. Conclusion: Eggplant calyxwhich acts as food waste is potential source for synthesis of potent antimicrobial metallic nanoparticles (Ag and ZnONPs).