Antimicrobial and antioxidant properties of biosynthesized of NiO nanoparticles using Raphanus sativus (R. sativus) extract

The aim of this study was to explore the antibacterial and antioxidant efficacy of nickel oxide nanoparticles (NiO NPs). The Raphanus sativus (R. sativus) extract mediated NiO NPs were calcined at 100, 300, 600 and 900 in a muffle furnace for 3 h. The increased intensity of diffraction bands in the X-ray diffraction (XRD) spectrum suggest that the degree of crystallinity increases with increasing calcination temperature. The desired elements was depicted in the energy dispersive X-rays (EDX) spectrum confirm the purity of the NiO Sample. The variation in surface morphology and increase in the particles size from 12.78 to 51.42nm was determined from the transmission electron microscope (TEM) micrographs. The shift toward higher wavelength was observed in the diffuse reflectance spectroscopy (DRS) spectra with increasing calcination temperature, results into a clear decrease in band gap from 3.12 to 2.86 eV. The presence of hydroxyl group along with other organic moieties were confirm through Fourier transform infrared (FTIR) spectroscopy analysis. The biological potential of the calcined NiO NPs was examined during the antibacterial and antioxidant experiments. The antibacterial effect of NiO NPs was studied using the agar well diffusion process, and the ABTS free radical scavenging potential of NiO NPs was also assessed. The activity of NiO NPs calcined at 100 C is greater than that of those calcined at higher temperatures.