Green synthesis and Characterisation of Silver Nanoparticles from liquid endosperm of Coconut, Palm fruit and Coconut toddy and it’s Antibacterial Activity

Abstract

Nanoparticles are molecules in the range of 1 nm to 100 nm and they can be synthesized by physical, chemical and biological methods. Green synthesis involves the production of nanoparticles from bacteria, fungi, algae, plants and plant extracts. Plant extracts with their chemical constituents can capture the target metals from their salt solution and transform the metal particles into nanoparticles with the cellular catalysts. The present study focuses on the green synthesis of silver nanoparticles using the liquid endosperm of coconut, the coconut water (Cocos nucifera), Liquid endosperm of palm fruit (Borassus flabellifer) and coconut Toddy as the reducing agent. The bio-reduction of aqueous silver ions by coconut water is identified by its colour change. During the synthesis of silver nanoparticles, the colour of the solution changed from milky white to brown. The characterization of synthesized AgNPs (Silver Nanoparticles) was done by Fourier Transform Infrared Spectroscopy and UV-Vis Spectroscopy. The peaks obtained at 250 and 350 nm confirmed the presence of synthesized Silver Nanoparticles. The antibacterial activity of the synthesized nanoparticles was studied on Escherichia coli, Staphylococcus aureus and Streptococcus pyogenes using disc diffusion method. The recent approach of green synthesis is quite impressive due to its eco- friendly, economical, feasible and non- toxic nature.