ANTIBACTERIAL AND ANTIOXIDANT ACTIVITY OF TAMARIND MEDIATED COPPER OXIDE NANOPARTICLES

Aim: To evaluate the antioxidant and antibacterial activity of Tamarind mediated Copper Oxide nanoparticles.

Materials and Methods: 0.318 g of CuSO4 powder was dissolved in 50 mL of distilled water and to this 50 mL of the prepared extract was added. The solution was kept in an orbital shaker for the formation of nanoparticle and was confirmed by UV-Visible spectrophotometer. The antibacterial activity was evaluated by agar well diffusion method against S. mutans and Lactobacillus. The antioxidant activity of the tamarind mediated copper oxide nanoparticle was evaluated by DPPH assay technique.

Results: The Copper Oxide nanoparticles showed a concentration - dependent antibacterial activity against S. mutans compared to Lactobacillus. The different concentrations of Tamarind mediated copper oxide nanoparticles used (10 μL, 20 μL, 30 μL, 40 μL, 50 μL) showed a concentration - dependent antioxidant activity. The copper oxide nanoparticles at the concentration of 50 μL have shown the highest radical scavenging activity (94.7%).

Conclusion: Copper Oxide nanoparticles synthesized using tamarind exhibited good antibacterial activity and antioxidant and hence may used for its antibacterial and antioxidant property as green synthesis of Copper nanoparticle was safe, easy and eco-friendly.