Green synthesis and characterisation of ZnO nanoparticles from Manihot esculenta (cassava) peel and their antibacterial study

Abstract

A technique for green manufacturing of zinc oxide-based nanoparticles utilising cassava peel has been approached in this research for antibacterial investigation. Especially, the cassava peel is an agro waste from starch and food processing industries and the extract of Cassava peel is used for synthesising the zinc oxide nanoparticles (ZnO-NPs). The peel-based zinc oxide nanoparticles were synthesized using bioreduction method. The plasmon peak from UV–Visible spectroscopy is observed at 380 nm, while the XRD shows an average crystallite size of 67.31nm with hexagonal structure and also the stability of bio synthesised nanoparticles is confirmed by FTIR study. Additionally, FESEM confirms the structure is found to be spherical whereas Zeta potential analysis has confirmed the nanoparticles have a stable and well-dispersed form. Furthermore, the anti bacterial study against bio synthesized ZnO-NPs is carried out for both gram positive and gram negative bacteria. Therefore, the results proved that the bacteria are found to be more active against the synthesized nanoparticles.