The green synthesis of MgO nanoparticles using dried jujube fruit extract and their anti-yeast activity against Saccharomyces cerevisiae

Abstract

In this study, it was focused on the synthesis of MgO nanoparticles by using dried jujube fruit extract through nontoxic and eco-friendly green method for the first time. The nanoparticles thereby obtained were characterized by UV–Vis spectroscopy, Fourier transform infrared spectroscopy, X-ray diffraction (XRD) analysis, scanning electron microscopy (SEM) in combination with energy-dispersive X-ray spectroscopy (EDX), and transmission electron microscopy (TEM). The formation of small-sized MgO nanoparticles was firstly confirmed by the maximum absorbance value at 320.3 nm. ATR-FTIR spectrums of the dried jujube fruit solid extract and G-MgO NPs showed the existence of bioactive compounds of the jujube fruit involving synthesis process of G-MgO NPs. According to the XRD analysis, the crystal structure of the nanoparticles was determined as face-centered cubic with the approximate average particle size of 21.96 nm. SEM-EDX and TEM analyses represented the synthesized MgO nanoparticles being durable and having spherical shape. We also found that while dried jujube fruit extract had no toxic effects, these nanoparticles show considerable effectiveness against eukaryotic model yeast Saccharomyces cerevisiae with the IC₅₀ value of 116.5 ppm.

Keywords:

• Magnesium oxide nanoparticles
• green synthesis
• Jujube fruit
• Saccharomyces cerevisiae

Acknowledgments

We would like to express our thanks to Dr. Duygu Takanoğlu Bulut and Nilüfer Aydınlık from Advanced Technology Application and Research Center of Pamukkale University for SEM/EDX and XRD analyses. We would also like to thank Ferhunde Aysin from East Anatolian High Technology Research and Application Center (DAYTAM) for TEM analysis.

Disclosure statement

The authors declare no conflicts of interest.