NGHIÊN CỨU TỔNG HỢP NANO BẠC SỬ DỤNG DỊCH CHIẾT TỪ CỦ NGHỆ TƯƠI (Curcuma Longa L.) VÀ KHẢO SÁT KHẢ NĂNG KHÁNG KHUẨN Vibrio Parahaemolyticus: SYNTHESIS OF SILVER NANOPARTICLES USING EXTRACTS FROM FRESH TURMERIC (Curcuma Longa L.) AND ITS ANTIBACTERIAL ACTIVITY AGAINST Vibrio Parahaemolyticus

Abstract

Green nanotechnology has significant applications in the fields of agro-food science. In this study, we synthesized silver nanoparticles from AgNO3, using fresh turmeric extract as reducing agent and alginate as surfactant. The formation of silver nanoparticles was observed by the color change of the reaction mixture from light yellow to reddish-brown. and they were investigated using UV-Vis spectroscopy, TEM, and SEM analysis. The UV-Vis spectrometer showed a maximum absorption peak in the range of 416 nm. TEM and SEM analysis confirmed that the synthesized silver nanoparticles were spherical with a particle size of about (10 - 45) nm when using 20 mL of fresh turmeric extract. Silver nanoparticles synthesized from fresh turmeric extract effectively inhibited the growth of V. parahaemolyticus. The bactericidal activity of silver nanoparticles against V. parahaemolyticus is shown through the antibacterial ring diameter from 6,84 to 16,70 mm, the concentration of silver nanoparticles from 6,25 to 200 ppm (corresponding).