Green synthesis of zinc oxide nano particles using Allium cepa L. waste peel extracts and its antioxidant and antibacterial activities

Md Faridul Islam; Shariful Islam; Md Abdus Satter Miah; A K Obidul Huq; Anik Kumar Saha; Zinia Jannat Mou; Md Mahmudul Hassan Mondol; Mohammad Nazrul Islam Bhuiyan

doi:10.1016/j.heliyon.2024.e25430

Green synthesis of zinc oxide nano particles using Allium cepa L. waste peel extracts and its antioxidant and antibacterial activities

Heliyon. 2024 Jan 27;10(3):e25430. doi: 10.1016/j.heliyon.2024.e25430. eCollection 2024 Feb 15.

Authors

Md Faridul Islam¹, Shariful Islam¹, Md Abdus Satter Miah¹, A K Obidul Huq², Anik Kumar Saha³, Zinia Jannat Mou², Md Mahmudul Hassan Mondol⁴, Mohammad Nazrul Islam Bhuiyan¹

Affiliations

¹ Institute of Food Science and Technology (IFST), Bangladesh Council of Scientific and Industrial Research (BCSIR), Dr. Qudrat-I-Khuda Road, Dhanmondi, Dhaka-1205, Bangladesh.
² Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail-1902, Bangladesh.
³ Department of Biochemistry and Molecular Biology, Bangabandhu Sheikh Mujibur Rahman Agricultural University (BSMRAU), Salna, Gazipur-1706, Bangladesh.
⁴ Department of Chemical Engineering, Khulna University of Engineering & Technology (KUET), Khulna-9203, Bangladesh.

Abstract

Synthesis of nanoparticles through the green approach using plant and vegetable extracts has gained popularity since they are thought to be efficient and cost-effective materials. This study is designed to synthesize zinc oxide nanoparticles (ZnO-NPs) from onion waste peel extract (Allium cepa L.) via the green synthesis approach. The synthesized ZnO-NPs were characterized by utilizing the UV-Vis spectroscopy, Fourier transform infrared spectroscopy (FTIR), Energy Dispersive X-ray (EDX), Field Emission Scanning Electron Microscopy (FE-SEM) and X-ray Powder Diffraction (XRD)techniques. The nanoparticles formation was confirmed by the UV-Vis sharp absorption spectra at 318 and 322 nm. The synthesized ZnO-NPs size and shape was revealed by the XRD and SEM respectively. Smallest nanoparticle average crystallite size was found 57.38 nm with hexagonal shape. The bioactive functional groups that are in charge of capping and stabilizing the ZnO-NPs was assured by the FTIR data. Further, prepared ZnO-NPs were used to assess their possible antioxidant and antibacterial properties. DPPH test for free radical scavenging showed potential antioxidant properties of the synthesized ZnO-NPs. The antibacterial activity were studied against three clinical strains: P. aeruginosa, E. coli, and S. aureus with the maximum zone of inhibition 13.17 mm, 22.00 mm and 12.35 mm respectively at 100 μg/mL subsequently minimum inhibitory concentration was found 50 μg/mL for P. aeruginosa, and S. aureus whereas 100 μg/mL for E. coli. Antioxidant and antibacterial activity tests appear bio-resource based ZnO-NPs from Allium cepa L. extract have effects on free radical and growth of microorganisms.Therefore, it could be a promising candidates for agricultural and food safety applications as an effective antimicrobial agent against pathogenic microorganisms and also can address future biomedical applications after complete in vivo study.

Keywords: Allium cepa L.; Antimicrobial; Antioxidant; Green synthesis; Nanoparticle; Zinc oxide.