Antibacterial activity of biosynthesized CuO nanostructures using barberry fruit extract

Through this manuscript the green synthesis of CuO nanostructures under the mild conditions using barberry fruit extract as stabilizing agent is reported. The as-prepared CuO nanostructurs was characterized by X-ray diffraction (XRD), Fourier transformed infrared spectroscopy (FT-IR), and field emission scanning electron microscopy (FE-SEM). Also, the antimicrobial properties of CuO nanostructurs were investigated using Staphylococcus aureus and Escherichia coli as multidrug resistant (MDR) bacteria. CuO nanostructurs showed excellent antimicrobial activity against Staphylococcus aureus and Escherichia coli bacteria than commercial CuO. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of CuO nanostructures and commercial CuO were determined against Staphylococcus aureus and Escherichia coli via macrodilution and microdilution methods. The MIC and MBC of CuO nanostructures against Staphylococcus aureus and Escherichia coli bacteria were found to be 60, 70, 50, and 60 µg/mL, respectively

Keywords:

Copper oxide , Noanostructures , Green synthesis , Barberry fruit extract , Antibacterial activity