ZnO Nanoparticles and Pepper Fruit Extract Effect on Streptococcus mutans and Staphylococcus aureus

Objectives: To test the effect on Streptococcus mutans and Staphylococcus aureus isolates from dental cavities of different amounts of zinc oxide (ZnO) nanoparticles and Capsicum annuum L. extract. Methods: Zinc oxide nanoparticles (ZnO, purity: 99.8%, D50: 10–30 nm) were synthesised from Skyspring Nanomaterials. Pepper fruits were procured from local markets in Babylon. The fruits were cleansed using distilled water to eliminate soil, air-dried, and subsequently pulverised using an electric grinder. The extract was produced with Soxhlet equipment. Results: The inhibition zones for S. mutans at doses of 0.2, 0.4, 0.6, and 0.8 mg/ml were 2.12, 2.27, 2.58, and 2.98 mm, respectively. The inhibitory zones for S. aureus measured 2.02, 2.2, 2.45, and 2.68 mm, respectively. Significant antibacterial activities of the pepper fruit extract were demonstrated against both S. mutans and S. aureus. The inhibition zones for S. mutans at 100, 200, 3000, and 350 mg/ml doses were 1.24, 1.46, 1.54, and 1.7 mm, respectively. The inhibitory zones for S. aureus measured 1.35, 1.56, 1.78, and 1.89 mm, respectively. Conclusion: Both pepper fruit extract and ZnO nanoparticles possess antibacterial properties. ZnO nanoparticles at a dose of 1.0 mg/ml exhibited the most substantial inhibition zone against S. mutans. In contrast, pepper fruit extract at 300 mg/ml demonstrated the most significant inhibition zone against S. aureus.