Antibacterial properties of copper oxide and garcinia atroviridis nanomixture

Copper Oxide (CuO) are well-known for their antibacterial properties due to their high surface area and reactivity, while Garcinia atroviridis is rich in bioactive compounds such as phenolics and flavonoids, which exhibit strong antimicrobial and antioxidant properties. Despite their potential, few studies have explored their combined use through physical mixing to enhance antibacterial effectiveness. This study bridges this gap by synthesising a CuO-Garcinia nanomixture through physical blending, characterising its structural property using X-ray diffraction (XRD) and antibacterial efficacy against Proteus vulgaris. XRD analysis confirmed the cubic lattice structure of CuO, with diffraction peaks at 2θ values of 35.89°, 39.00°, and 52.94°. Antibacterial activity tests showed the highest inhibition zones of 10 mm for Treatment 4 (400 mg/ml CuO + 2 mg/ml extract) followed by treatment 3 and 2. Treatment 1 given the lowest zone of inhibition with 5 mm only with combination of (100 mg/ml CuO + 2 mg/ml extract). The combination of CuO and Garcinia atroviridis extract enhances antibacterial activity, likely due to the synergistic effects of CuO's structural properties and the bioactive compounds in Garcinia. The findings highlight the potential of this combination as an alternative antimicrobial agent, which could be further optimised for applications in biomedicine and food preservation.