GREEN SYNTHESIS OF SULPHUR NANOPARTICLES USING AQUEOUS GARLIC EXTRACT (Allium sativum)

Abstract

Sulphur nanoparticles have been successfully prepared from sodium thiosulphate pentahydrate (Na2S2O35H2O) in the presence and absence of aqueous garlic extract (Allium sativum). The resulting sulphur nanoparticles were examined by Fourier Transforms Infrared Spectroscopy (FT-IR), X-ray Diffraction (XRD), and Scanning Electron Microscopy (SEM). The average size of sulphur nanoparticles was determined by XRD analysis and calculated using the Debye-Scherrer formula. The results showed that the size of sulphur nanoparticles synthesized in the presence and absence of aqueous garlic extract were 55.613 and 70.908 nm respectively. The SEM analysis showed that sulphur nanoparticles synthesized in the presence of aqueous garlic extract were clear and lighter with smooth spherical shapes. The antifungal activities of the sulphur nanoparticles were determined by a disc diffusion method, and the results showed that sulphur nanoparticles synthesized in the presence and absence of aqueous garlic extract (Allium sativum) have no effect on clinical isolate of Candida albicans at concentrations of 200, 400, and 600 ppm.