Antibacterial activity and structural characterization of Selenium nanoparticles synthesized from Cinnamon (Cinnamomum zeylanicum) bark extract
DOI:
https://doi.org/10.20961/t2tn4b34Keywords:
Antibacterial activity, Cinnamomum zeylanicum , Green synthesis, Selenium nanoparticles , Staphylococcus aureusAbstract
Selenium nanoparticles (SeNPs) have attracted attention due to their antioxidant and antimicrobial properties, but many synthesis methods still employ toxic reducing agents. This study developed a green, single-pot synthesis of SeNPs using aqueous cinnamon (Cinnamomum zeylanicum) extract as both reducing and capping agent, with ascorbic acid added to stabilize pH. A mixture of sodium selenite solution and 25 mL cinnamon extract was heated at 60–70 °C, producing a characteristic crimson-red color within 15 min, indicating elemental selenium formation. The nanoparticles were recovered by ethanol-induced precipitation and characterized using XRD, TEM, HRTEM, FTIR, and zeta potential analyses. XRD confirmed the trigonal selenium phase with an average crystallite size of 12.78 nm. TEM showed quasi-spherical particles with a mean diameter of 23.5 ± 4.8 nm, while HRTEM revealed a lattice fringe spacing of 0.34 nm. FTIR spectra indicated that polyphenols and aldehydic groups in the cinnamon extract participated in nanoparticle formation and stabilization. The colloid exhibited a zeta potential of −32.4 ± 4.21 mV, demonstrating good stability. Antibacterial activity was confirmed by disc diffusion assays, producing inhibition zones of 18.7 ± 1.2 mm against Staphylococcus aureus and 14.3 ± 1.0 mm against Escherichia coli (p < 0.001). These findings demonstrate that cinnamon-mediated SeNPs provide a stable, low-toxicity, and scalable platform for antibacterial applications.
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