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Article | Open Access

Nano sized Powder of Jackfruit Seed: Spectroscopic and Anti-microbial Investigative Approach

T. Theivasanthi1( ), G. Venkadamanickam2, M. Palanivelu3, M. Alagar4
Center for Research and Post Graduate Department of Physics, Ayya Nadar Janaki Ammal College, Sivakasi-626124, Tamilnadu, India
Rajiv Gandhi Cancer Institute & Research Center, Delhi - 110085, India
Arulmigu Kalasalingam College of Pharmacy, Krishnankoil - 626126, India
Center for Research and Post Graduate Department of Physics, Ayya Nadar Janaki Ammal College, Sivakasi-626124, Tamilnadu, India
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Abstract

This work reports aspect related to nano-sized particles of jackfruit seed. FTIR spectrum was recorded for functional groups analysis and EDAX analysis was done to identify the various elements of the sample. Both FTIR and EDAX analysis results indicated the presence of Starch. FTIR analysis confirmed the availability of anti-microbial Sulphur derivatives compounds. Microbiology assay found that jackfruit seed nanoparticles were effective against Escherichia coli and Bacillus megaterium bacteria. This work also investigated about the dual-function of the sample i.e. food ingredients possessing antimicrobial activities. Specific surface area of bacteria analysis revealed that it played a major role while on reactions with jackfruit seed nanoparticles.

Keywords

NanostructuresAnti-bacterialEDAXJackfruit seed powderFT-IRSpecific Surface Area

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Nano Biomedicine and Engineering
Volume 3 Issue 4,
December 2011
Pages 215-221
DOI: 10.5101/nbe.v3i4.p215-221
Cite this article:
Theivasanthi T, Venkadamanickam G, Palanivelu M, et al. Nano sized Powder of Jackfruit Seed: Spectroscopic and Anti-microbial Investigative Approach. Nano Biomedicine and Engineering, 2011, 3(4): 215-221. https://doi.org/10.5101/nbe.v3i4.p215-221

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Published: 31 December 2011
© 2011 T.Theivasanthi, et al.

This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
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