Antibacterial and Antioxidant Activity of Garcinia mangostana Mediated Selenium Induced Nanoparticles: An In vitro Study

Abstract

Introduction: The biosynthesis of selenium nanoparticles (SeNPs) has gained interest due to their unique chemical and biological properties, which are critical for their possible applications in a variety of fields. Garcinia mangostana (mangosteen) is a tropical fruit known for its edible pulp. The edible pulp accounts for just 30% of the total fruit weight, while the pericarp and seed are discarded. In response to rising public demand for naturally safe foods and items, we conducted a study to determine the antioxidant ability and antibacterial activity of mangosteen pericarp induced with selenium nano particles. Methods: The antioxidant capacities of selenium nano particles induced mangosteen’s pericarp were determined using 2,2- diphenyl-1-picrylhydrazyl (DPPH) assay, whereas agar well – diffusion technique was used to assess the antibacterial activity on chosen oral pathogens such as Streptococcus mutans, Staphylococcus aureus, Enterococcus faecalis. Results: In this study, the G. mangostana mediated selenium nanoparticles were synthesized using a green synthesis method. The maximum absorbance of the synthesized selenium nanoparticles was measured using a double beam UV visible spectrophotometer, resulting in a maximum absorbance of 325 nm. The Garcinia mangostana pericarp extract mediated selenium nanoparticles shows potent antimicrobial and antioxidant activity. Conclusion: The outcomes of our study could facilitate future application of mangosteen waste as a bio preservative in the food industry.