Biosynthesis and antibacterial evaluation of zinc oxide nanoparticles from Onion extract (Allium cepa)

Abstract

The aim of this research is to use red onion extract (Allium cepa) in the green synthesis of zinc oxide nanoparticles (ZnO NPs). With an average crystal size of 8.13 nm, X-ray diffraction (XRD) scanning was used to determine the hexagonal wurtzite structure of the ZnO NPs. Infrared spectra (FT-IR) provided evidence of capping and biogenesis stability of ZnO NPs. The absorption peak at 374 nm with an energy gap of 3.32 eV was determined by surface plasmon resonance via UV-visible analysis. Morphological analysis was performed