Green Synthesis of Nickel (Ni) Nanoparticles using Garlic Extract, Characterizations, and their Antimicrobial Activities

Abstract

Abstract The green synthesis route for production of nickel nanoparticles using garlic extract is being reported for first time. In the synthesis of Ni nanoparticles, garlic extract was used as reducing agent and nickel nitrate as a precursor salt and were characterized for their size, morphology, crystallinity and their effects on bacterial and fungal strains were investigated. Nanoparticles size was ranging from 20 to 130 nm and shapes were cylindrical and spherical confirmed by scanning electron microscope (SEM). X-ray diffraction (XRD) proved the crystalline nature and purity of nanoparticles. Ni nanoparticles were found effective against Escherichia coli, Salmonella typhi, Staphylococcus aureus and Klebsiella pneumoniae. The antibacterial activity was observed by measuring the diameter of inhibition zone using nanoparticles. Furthermore, nanoparticles have shown the potential to inhibit the growth of fungus such as Aspergillus nigerand Mucor mucedo. This novel antimicrobial potential is helpful for application in food industries and market.