Sugarcane juice mediated synthesis of copper oxide nanoparticles, characterization and their antibacterial activity

In this work, an environmental benign, sugarcane juice (SCJ) was applied as an eco-friendly stabilizing agent to synthesize copper oxide nanoparticles (CuO NPs). To produce CuO NPs, 2, 5 and 10 ml of juice were added during the synthesis. The produced CuO NPs were characterized using FTIR, which confirmed the transformation of functional groups through Cu–O. The XRD analysis confirmed the monoclinic crystalline structure and purity of the material. SEM images confirm the nanoparticles formation. Quantitative estimation of Cu, O and C present in samples were carried out by EDS. Square, rectangular, cubic cylindrical and spherical shaped particles observed from the TEM micrographs. Furthermore, Micro-raman and X-ray photoelectron spectroscopy (XPS) were taken to assure the formation of CuO NPs. The results revealed that the SCJ is a good stabilizing agent which reduces the size of particles significantly at higher concentrations and altered shapes to spherical. Hence, it sugarcane juice could be applied as a green stabilizing agent to fabricate the CuO NPs. Antibacterial activity of CuO NPs was assessed against some pathogenic bacteria.