Anti-Yeast Activity of Jatropha Curcas Synthesised Silver Nanoparticles
The biosynthesis of silver nanoparticles was performed using aqueous leaf extract of Jatropha curcas (Jc-AgNp) at room temperature. The synthesised Jc-AgNps showed a colour change from yellow to deep brown with absorption peak at 421 nm under UV-vis spectroscopy. The analytical techniques such as Scanning electron microscopy (SEM), Transmission electron microscopy (TEM) and Dynamic light scattering (DLS) confirmed the spherical shape of nanoparticles of variable sizes (20-100nm). The presence of silver and its elemental composition were authenticated by SEM equipped with EDX (Energy-dispersive X-ray spectroscopy). Furthermore, the biosynthesised Jc-AgNps were evaluated for antimicrobial activity against food spoiling yeasts (Saccharomyces cerevisiae, Candida albicans and Pichia anomala). The results obtained with zone of inhibition (ZOI) studies showed efficient anti-yeast activity of synthesised Jc-AgNps against all the selected strains. The inhibitory zone of 13.33mm, 13mm and 12.66mm were displayed by S. cerevisae, P. anomala and C. albicans, respectively, after Jc-AgNps post treatment. Based on the results obtained in the present study, the AgNp green synthesis approach can be useful in designing more effective and safe modes for food preservation.
Keywordsó Jatropha curcas, silver nanoparticles, microscopy, anti-yeast activity, SEM, TEM