International Research Journal of Engineering and Technology (IRJET)
e-ISSN: 2395-0056
Volume: 13 Issue: 01 | Jan 2026
p-ISSN: 2395-0072
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EVALUATION OF ANTIMICROBIAL PROPERTIES OF GARLIC-MEDIATED NANOPARTICLES Dr. T. SAHAYA MARIA JEYASEELI* *Assistant Professor, Department of Chemistry, TDMNS College, T.Kallikulam, Affiliated to Manonmaniam Sundaranar University, Tirunelveli, Tamilnadu, India. ---------------------------------------------------------------------***---------------------------------------------------------------------
Abstract - Green synthesis of nanoparticles using plant
was used as the reducing agent for the preparation of the copper nanoparticles which was also used as the stabilizer for the newly synthesized nano sized copper colloids, Muffle furnace, Hot air oven, Mortar and Pestle.
extracts has emerged as a sustainable alternative to conventional chemical methods. This study focuses on the preparation and antimicrobial evaluation of nanoparticles synthesized using garlic (Allium sativum) extract as a natural reducing and stabilizing agent. Garlic contains bioactive compounds such as allicin, organo sulfur molecules, and flavonoids, which facilitate nanoparticles formation and contribute to their biological activity. The synthesized nanoparticles were characterized using UV–Visible spectroscopy, and FTIR to confirm particle formation, functional group interactions. Antimicrobial activity was assessed against selected Gram-positive and Gram-negative bacterial strains using agar well diffusion techniques. The garlic-mediated nanoparticles demonstrated significantly higher antimicrobial activity compared to crude garlic extract, suggesting that nanoscale size and enhanced surface reactivity improve their interaction with microbial cells.
2.2. EXPERIMENTAL PROCEDURES: 2.2.1 Preparation of the extract of Allium sativum and the synthesis of copper nanoparticles: Aqueous extract of Allium sativum was prepared using fresh bulbs of garlic (10 g) which were collected from local market. The surfaces of the bulbs were cleaned with running tap water followed by distilled water and subsequently boiled in 100 ml distilled water at 120° C for 10 min. The extract was filtered through Whatman No.1 filter paper and filtrate was collected. 2.2.2 Synthesis of the Copper Nanoparticles:
Key Words: Nanoparticles, Bioactive compound, UVVisible, Diffusion, Microbial, Flavonoids, Synthesis
Copper sulphate solution was prepared using 100 ml of deionized water. To 50 ml of above solution, 50 ml of extract of Allium sativum was added and placed in the magnetic stirrer at 40°C turned for 3 hours. The colour of the solution turned from dark green to pale green which indicated the formation of nanoparticles. The formed copper nanoparticles were dried at 100° C for an hour. Dried green coloured copper nanoparticles were collected and stored in air tight container.
1. INTRODUCTION The evolution of nanotechnology has attracted young researchers towards eco-friendly biosynthesis of nanoparticles. Plant extracts containing biomolecules can be used to reduce metal ions to nanoparticles. The reduction of metal ions can be carried out readily at room temperature and pressure, and easily scaled up[1].These findings highlight the potential of garlic-mediated nanoparticles as efficient antimicrobial agents suitable for biomedical, pharmaceutical, and food-safety applications.[2] The green synthesis approach also offers advantages such as simplicity, cost-effectiveness, and environmental safety. Overall, this study supports the development of plant-based nanoparticle synthesis as a promising alternative to traditional antimicrobial strategies. Further research on toxicity assessment, stability, and application-specific optimization is recommended to expand their practical use.
3. RESULTS AND DISCUSSION 3.1. ULTRAVIOLET VISIBLE SPECTROSCOPY UV – visible absorption spectrum of copper nanoparticle is shown in Figure 1. The characteristic absorption peak at around 575 nm is due to the surface plasmon band of Cu colloids [3]. The strong surface plasmon absorption band observed at 575 nm may be due to the formation of nonoxidized Cu NPs. The broadness of the absorption band probably arises from the wide size distribution of copper nanoparticles.
2. EXPERIMENTAL 2.1. Materials Copper sulphate, distilled water (all at high laboratory standard) were used in this study, Allium sativum extract
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