Antibacterial Properties of Zinc Oxide Nanoparticles Synthesized Using Green Chillie as Reducing Agent

The study is on the green synthesis of zinc oxide nanoparticles and to determine its antibacterial properties as zinc oxide has characteristic physical and chemical properties. The reducing agent green chillie is used to prepare zinc oxide nanoparticles by eco-friendly methods at room temperature. Characterization studies indicated the ZnO nanoparticles were in the range of 67 to 92nm. SEM analysis indicated spherical and cylindrical shaped nanoparticles. Reducing and stabilization characteristics were identified by the presence of functional groups through Fourier Transform Infrared Spectroscopy (FT-IR) analysis. Color change established the synthesis of nanoparticles using the reducing agent of green chili extract. Antibacterial characteristics of the prepared nanoparticles were determined by measuring the zone of inhibition, and good results were obtained.