Green Synthesis of Silver Nanoparticles using Brassica Oleracea (Cauliflower) and Brassica Oleracea Capitata (Cabbage) and the Analysis of Antimicrobial Activity

Abstract

The use of plants and vegetables for the synthesis of nanoparticles (AgNPs) has more advantages because it is safe to handle and easy availability. The present investigation reports the green synthesis of silver nanoparticles using the vegetable cauliflower and cabbage and analysis of its antibacterial activity. The presence of Silver nanoparticles was initially confirmed by the colour developed and then by UV-Vis Spectrometer, XRD, SEM and EDAX. The antibacterial activity was evaluated against the pathogenic strains Klebsiella 2neumonia, Bacillus subtilis, Staphylococcus aureus and Escherichia coli and the maximum zone of inhibition was obtained for Bacillus subtilis.