Greensynthesis Characteristics and Antimicrobial Activity of Fe²⁺ Nanoparticles Using Leaf Extract of Banana.

ABSTRACT This project study explores the green synthesis of iron (ii) nanoparticles (Fe²⁺ NPs) using leaf extract of banana as a sustainable reducing and stabilizing agent. The synthesized nanoparticles were characterized using advanced techniques, including Ultraviolet-Visible (UV-Vis) spectroscopy, Scanning Electron Microscopy (SEM), Fourier Transform Infrared Spectroscopy (FTIR), and X-ray Diffraction (XRD), to confirm their successful formation, morphology, and structural properties. The antimicrobial efficacy of the Fe²⁺ NPs was evaluated against Staphylococcus aureus and Escherichia coli through a zone of inhibition assay. The results demonstrated significant antimicrobial activity, with S. aureus exhibiting zones of inhibition of 31.5 mm, 29 mm, and 32 mm for Fe²⁺ NPs concentrations of 100 mg/mL, 50 mg/mL, and 25 mg/mL, respectively, and 36 mm for the control. Similarly, E. coli showed zones of inhibition of 22 mm, 15 mm, and 20 mm for 100 mg/mL, 50 mg/mL, and 25 mg/mL, respectively, and 24 mm for the control. The findings highlight the potential of banana leaf extract as an eco-friendly and cost-effective resource for synthesizing Fe²⁺ NPs with promising antimicrobial properties. This research contributes to the growing field of green nanotechnology and offers a sustainable approach for developing antimicrobial agents.