Synergistic Antibacterial Properties of Silver Nanoparticles and Its Reducing Agent from Cinnamon Bark Extract.

Synthesis of silver nanoparticles with antibacterial properties using a one-pot green approach that harnesses the natural reducing and capping properties of cinnamon ( Cinnamomum verum ) bark extract is presented in this work. Silver nitrate was the sole chemical reagent employed in this process, acting as the precursor salt. Gas Chromatography-Mass Spectroscopy (GC-MS), High-Performance Liquid Chromatography (HPLC) analysis, and some phytochemical tests demonstrated that cinnamaldehyde is the main component in the cinnamon bark extract. The resulting bio-reduced silver nanoparticles underwent comprehensive characterization by Ultraviolet-Vis (UV-Vis) and Fourier Transform InfraRed spectrophotometry (FTIR), Dynamic Light Scattering (DLS), Transmission Electron Microscopy, and Scanning Electron Microscopy suggesting that cinnamaldehyde was chemically oxidated to produce silver nanoparticles. These cinnamon-extract-based silver nanoparticles (AgNPs-cinnamon) displayed diverse morphologies ranging from spherical to prismatic shapes, with sizes spanning between 2.94 and 65.1 nm. Subsequently, the antibacterial efficacy of these nanoparticles was investigated against Klebsiella , E. Coli , Pseudomonas , Staphylococcus aureus , and Acinetobacter strains. The results suggest the promising potential of silver nanoparticles obtained (AgNPs-cinnamon) as antimicrobial agents, offering a new avenue in the fight against bacterial infections.