Evaluation of Antimicrobial Effects of Green Zinc Nanoparticles Synthesized in Aqueous Extract of <i>Ducrosia anethifolia</i> (DC.) Boiss. Against Some Food Pathogens

Abstract

Background: Ducrosia anethifolia (DC.) Boiss., a member of the Apiaceae family, is a valuable medicinal plant with antimicrobial, antifungal, and antioxidant properties. Objectives: This study aimed to investigate the antimicrobial effects of green zinc nanoparticles synthesized using an aqueous extract of the musk plant against pathogenic bacteria. Methods: Total phenolic content was measured using the Folin–Ciocalteu reagent method. Total flavonoid content was measured using a colorimetric spectrophotometric method with an aluminum chloride solution. Antioxidant activity was assessed using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging assay. Antibacterial activity was determined by measuring the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC). Results: Total phenolic content (54.99 mg gallic acid [GA]/g D.W.), total flavonoid content (1.2 mg quercetin [Q]/g D.W.), and antioxidant activity (78.02%) in musk plant extract containing green zinc nanoparticles were higher than those in the control sample (water extract of musk). Antimicrobial testing showed that the greatest inhibitory activity was against Proteus mirabilis, and the most resistant strain was Escherichia coli. Conclusions: The results of this experiment showed that green ZnO nanoparticles in musk extract could potentially be considered a nature-based antibiotic for use in the food or cosmetic industries.