Antimicrobial Activity of Citrus Fruit Pulp, Whole Citrus Fruit Juice and Silver Nano Particles Synthesized Using Citrus Fruit Pulp
Abstract
Suneeta Panicker, Pawan Chavan, Amit Sharma, Laxmi Singh, Nivedita Khandve
Citrus fruits are suggested as antimicrobial agents from ancient times. Several microorganism derived antibiotics currently in use to treat a variety of human diseases, but the problem of antibiotic resistance is upcoming rapidly due to various factors. The demand for novel antimicrobial agents from natural resources has been increased worldwide. The present study was carried out to find the antimicrobial activity of pulp juice, whole fruit juice & the combination of citrus fruits (lemon, orange, sweet lime). Antibacterial analysis showed that lemon juice was highly active against all the tested organisms, whereas the orange and sweet lime showed very less & no activity respectively. The combinations of the three citrus juices were active against all the tested organisms but the Gram positive bacteria were more sensitive than Gram negative. The lemon pulp juice also showed a high antifungal activity against Candida albicans. Furthermore, Nanoparticles with antimicrobial property, biosynthesized using different sources are of significance in therapeutic applications of nanotechnology. We also synthesized Silver Nano particles were from fruit pulp juices. It was found that the antibacterial activity of lemon was enhanced whereas orange and sweet lime silver Nano particles were also active against all test organisms.
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