Biosynthesis of silver nanoparticles using fruit and leaf extracts of Capsicum chinense: Physicochemical evaluation and antimicrobial potential
摘要
Silver nanoparticles (AgNPs) are used widely in antimicrobial applications, motivating the development of eco-friendly synthesis methods. In this study, ethanolic extracts from both fruit and leaves of Capsicum chinense (Habanero chili) were employed to synthesize AgNPs. UV–Vis, X-ray diffraction, FTIR, and TEM analyses confirmed successful nanoparticle formation. The antibacterial efficacy was evaluated against Escherichia coli ATCC 11229 and Pseudomonas aeruginosa ATCC 27853, yielding minimum inhibitory concentrations (MICs) of 7–16 and 4–8 μg/mL, respectively. These values suggest that biosynthesized AgNPs can rival certain conventional antibiotics. Importantly, the often-discarded leaves proved equally effective, highlighting a route for upcycling agricultural waste. Phytochemicals from C. chinense played a key role in nanoparticle formation and potency, as revealed by FTIR. Overall, this study demonstrates the promise of plant-based nanoparticle synthesis for sustainable innovation and addresses current challenges in healthcare.
Graphical Abstract