TY - JOUR
T1 - Green synthesis of copper nanoparticles from Nigella sativa seed extract and evaluation of their antibacterial and antiobesity activity
AU - Kumar, Mukul
AU - Kaushik, Deepika
AU - Kumar, Ashwani
AU - Gupta, Prerna
AU - Proestos, Charalampos
AU - Oz, Emel
AU - Orhan, Elif
AU - Kaur, Jasjit
AU - Khan, Mohammad Rizwan
AU - Elobeid, Tahra
AU - Bordiga, Matteo
AU - Oz, Fatih
N1 - Publisher Copyright:
© 2023 The Authors. International Journal of Food Science & Technology published by John Wiley & Sons Ltd on behalf of Institute of Food, Science and Technology (IFSTTF).
PY - 2023/6
Y1 - 2023/6
N2 - In this study, the copper nanoparticles were synthesized using various concentrations (5%, 6 %, 8%, and 10%) of Nigella sativa seed extracts, and their antibacterial and antiobesity effect was evaluated. The optimum particle size (98.23 nm) of nanoparticles was obtained at an extract concentration of 8%. FTIR results confirmed the functional groups responsible for copper ion reduction, The synthesized nanoparticles exhibited high antibacterial activity against Pseudomonas aeruginosa and Escherichia coli having inhibition zone of 25 mm and 24 mm, respectively. Significantly (P < 0.005) percent lipase and amylase inhibition assay of copper nanoparticles confirmed their antiobesity activities.
AB - In this study, the copper nanoparticles were synthesized using various concentrations (5%, 6 %, 8%, and 10%) of Nigella sativa seed extracts, and their antibacterial and antiobesity effect was evaluated. The optimum particle size (98.23 nm) of nanoparticles was obtained at an extract concentration of 8%. FTIR results confirmed the functional groups responsible for copper ion reduction, The synthesized nanoparticles exhibited high antibacterial activity against Pseudomonas aeruginosa and Escherichia coli having inhibition zone of 25 mm and 24 mm, respectively. Significantly (P < 0.005) percent lipase and amylase inhibition assay of copper nanoparticles confirmed their antiobesity activities.
KW - Amylase inhibition assay
KW - Nigella sativa
KW - antibacterial activity
KW - black cumin
KW - copper nanoparticles (CuNPs)
KW - lipase inhibition assay
UR - http://www.scopus.com/inward/record.url?scp=85151676411&partnerID=8YFLogxK
U2 - 10.1111/ijfs.16359
DO - 10.1111/ijfs.16359
M3 - Article
SN - 0950-5423
VL - 58
SP - 2883
EP - 2892
JO - International Journal of Food Science and Technology
JF - International Journal of Food Science and Technology
IS - 6
ER -