Spectroscopic and Antibacterial Properties of CuONPs from Orange, Lemon and Tangerine Peel Extracts: Potential for Combating Bacterial Resistance

Abstract

Green synthesis of nanoparticles using citrus peel extracts is known to be environmentally friendly and non-toxic when compared to chemical methods. In this study, different citrus peel extracts obtained with the solvents acetone and distilled water were used to synthesize copper oxide nanoparticles (CuONPs). The nanoparticles were characterized using cyclic voltammetry, ultraviolet-visible spectroscopy, energy-dispersive X-ray spectroscopy (EDS), transmission electron microscopy (TEM), scanning electron microscopy (SEM) and Fourier-transform infrared spectroscopy (FTIR). The absorption spectrum of CuONPs prepared with acetone exhibited characteristic peaks at the wavelengths between 280–293 nm, while those with distilled water had peaks at 290 nm. The acetone-synthesized CuONPs were spherical while those produced using distilled water were rod-shaped. Based on EDS, the analysis revealed a trace spectrum of CuO nanoparticles with different weight compositions that varied with the type of citrus peel and solvent used. FTIR measurements were carried out in the range of 500–4000 cm−1 for citrus peel extract mediated CuONPs. The spectra had five vibrations occurring at approximately 473, 477, 482, 607 and 616 cm−1 for all samples, which can be attributed to the vibrations of CuO, validating the formation of highly pure CuONPs.