The composition of essential oil and antimicrobial properties of Vaccaria hispanica extracts and its green-synthesized zinc nanoparticles

Golmohammadi, Golara; َAsghari Zakaria, رسول; Hekmat, Azadeh; Padyab, Sakineh

doi:10.22051/jab.2024.46992.1623

Document Type : Research Paper

Authors

¹ Department of Biology, Faculty of Converging Sciences and Technologies, Islamic Azad University, Science and Research Branch, Tehran, Iran

² Porfosor.Department of Plant Production and Genetics, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran

³ Assistant Professor.Department of Biology, Faculty of Converging Sciences and Technologies, Islamic Azad University, Science and Research Branch, Tehran, Iran

⁴ MSC.Department of Plant Production and Genetics, Faculty of Agriculture and Natural Resources, University of Mohaghgh Ardabili, Ardabil, Iran

10.22051/jab.2024.46992.1623

Abstract

Background: Utilizing plant extracts for synthesizing nanoparticles has garnered significant interest as an eco-friendly approach. This research was conducted to investigate the green synthesis of zinc nanoparticles using the aerial parts extract of the cow cockle (Vaccaria hispanica) and determine their antibacterial properties. Methods: The size and structure of synthesized zinc nanoparticles were confirmed using a scanning electron microscope (SEM), dynamic light scattering (DLS) and Fourier transform infrared spectrometer (FTIR). Also, the antibacterial properties of the methanolic and aqueous extracts of cow cockle aerial parts and seeds were investigated on the bacteria by disc diffusion method using tetracycline as a control. Findings: Analysis of variance showed that the size of the inhibition zone in the plates containing two kinds of Gram-negative (Escherichia coli) and Gram-positive (Staphylococcus aureus) bacteria was significantly affected by the species of bacteria, extraction method (aqueous and alcoholic), different concentrations of the extract and the interaction effect of the bacteria species and the concentration of the extracts. E. coli showed a larger inhibition zone than S. aureus, which indicated its greater sensitivity to cow cockle extract. Antibacterial properties of cow cockle aerial parts and seed extracts increased significantly with increasing concentration. Also, the size of the inhibition zone in the plates containing E. coli and S. aureus bacteria increased significantly by increasing the concentration of zinc nanoparticles from 0.5 to 2 mg/mL. Conclusion: In general, aerial parts and seed extracts of V. hispanica and green-synthesized nanoparticles showed good antibacterial properties against E. coli and S. aureus bacteria.

Keywords

Main Subjects

Herbal

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The composition of essential oil and antimicrobial properties of Vaccaria hispanica extracts and its green-synthesized zinc nanoparticles

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Volume 38, Issue 1 - Serial Number 83February 2025

Volume 38, Issue 1 - Serial Number 83
February 2025