Study on Green Zinc Nanoparticles from Plant Extract and Antimicrobial Effects on Pathogen Urease-producing Bacteria
Abstract
In recent years, the resistance of bacterial strains has been increasing, and effective treatment has decreased. For this purpose, researchers are looking for nanoparticles with antibacterial properties. In this experimental study, the aqueous extract of Capparis is combined with 0.1 M zinc sulfate solution to form zinc nanoparticles. The average diameter of the nanoparticles is measured by X-ray diffraction and Scanning Electron Microscopy (SEM). Then, the diameter of the inhibitory zone and the minimum inhibitory concentration against the bacterial strains are determined. The results of the study showed that the largest diameter of the inhibition zone at a concentration of 1500 μg/ml was 23 mm, and the smallest diameter of the inhibition zone at the same concentration was 7 mm. The lowest inhibitory concentration at a concentration of 750 μg/ml was 4 mm, while the largest diameter of the inhibition zone at a concentration of 750 μg/ml was 19 mm. The results of this study showed that there is a direct relationship between the concentration of nanoparticles and the elimination of bacteria, meaning that increasing the concentration of zinc nanoparticles increases the rate of bacterial killing.
Author
Tayebeh Ahmadi
ISSN
Publish Date: 20-Oct-2025