Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 58, Issue 6, Pages 2883-2892Publisher
WILEY
DOI: 10.1111/ijfs.16359
Keywords
Amylase inhibition assay; antibacterial activity; black cumin; copper nanoparticles (CuNPs); lipase inhibition assay; Nigella sativa
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In this study, copper nanoparticles were synthesized using Nigella sativa seed extracts at different concentrations. The nanoparticles showed antibacterial activity against Pseudomonas aeruginosa and Escherichia coli, and also exhibited antiobesity effects through lipase and amylase inhibition.
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.
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