GREEN SYNTHESIS OF COPPER NANOPARTICLES FROM THE AQUEOUS FRUIT EXTRACT OF AQUEOUS FRUIT EXTRACT OF Capsicum annuum Capsicum annuum Capsicum annuum AND ITS AND ITS ANTIMICROBIAL ACTIVITY

Abstract

The study highlights the synthesis of copper nanoparticles using aqueous fruit extract of Capsicum annuum and its antimicrobial potential. Copper nanoparticles were bio synthesized from copper sulfate penta-hydrate solution (CuSO4.5H2 O) with Capsicum annum aqueous fruit extract. The obtained copper nanoparticles were characterised by UV-Vis spectroscopy. Scanning electron microscopy revealed the presence of spherical to undefined shape of nanoparticles and particle sizes were found to be in the range of 50 -60 nm. X-ray diffraction spectrum characteristic diffraction peaks were observed at 2 θ range. The Fourier Transform Infrared Spectroscopy reading revealed a number of peaks which correspond to particular functional groups. The results serve potential evidences of the green mediated copper nanoparticles and its antimicrobial activity against Bacillus subtilis and E. coli.