Green synthesis of carbon quantum dots from sumac: characterization and investigation with cyclic voltammetry technique
Abstract
Carbon dots, due to their minimal size, non-toxicity, simple, cheap and easy synthesis; Among the studies on nanostructured materials that have attracted attention in recent years; has become a popular study topic for researchers. In this study, for the first time, Sumac was used as a source of carbon, and carbon dots were obtained by using the hydrothermal synthesis method in a one-pot reaction at 175 ° C for 8 hours without using any chemical reagents. The characterizations of the obtained carbon dots were illuminated by various analytical instruments (High-Resolution Transmission Electron Microscope (HR-TEM), X-ray Diffractometer (XRD), Raman, Photoluminescence, Infrared, and Uv-vis spectrometer). According to the TEM results, the average diameter of carbon dots was found as 10.48 nm. The maximum emission peak of the carbon dots was monitored at 428 nm when excited at 350 nm. In the next step, the electrochemical properties of the carbon dots were examined by cyclic voltammetry technique. According to cyclic voltammetry results, the substance transport on the electrode surface by diffusion controlled.
Keywords
Sumac, Carbon dots, Photoluminescence, Cyclic Voltammetry
Supporting Institution
Kahramanmaraş Sütçü İmam University Scientific Research Projects Coordination Unit
Project Number
Project Number: 2019/5-21 M
References
- [1] Caliskan G., Dirim SN., The effect of different drying processes and the amounts of maltodextrin addition on the powder properties of sumac extract powders, Powder Technol., 287 (2016) 308–314.
- [2] Tohma H., Altay A., Köksal E. et al., Measurement of anticancer, antidiabetic and anticholinergic properties of sumac (Rhus coriaria): analysis of its phenolic compounds by LC–MS/MS, J Food Meas. Charact., 13 (2019) 1607–1619.
- [3] Yılmaz G., Eksi G., Demirci B. et al., Chemical Characterization of the Fatty Acid Compositions and Antmicrobial Activity of Sumac (Rhus Coriaria L.) Fruits, Growing Naturally in Turkey and Sold in Herbalist Markets, Ankara Univ. Eczac. Fak. Derg., 44 (2020) 61–69.
- [4] Wang S., Zhu F., Chemical composition and biological activity of staghorn sumac (Rhus typhina), Food Chem., 237 (2017) 431–443.
- [5] Ghorbani P., Namvar F., Homayouni-Tabrizi M. et al., Apoptotic efficacy and antiproliferative potential of silver nanoparticles synthesised from aqueous extract of sumac (Rhus coriaria L.), IET nanobiotechnology, 12 (2018) 600–603.
- [6] Sütyemez M., Güvenç G., Bükücü ŞB. et al., The Determination of Genetic Diversity among some Sumac (Rhus coriaria L.) Genotypes, Erwerbs-Obstbau., 61 (2019) 355–361.
- [7] Shabestarian H, Homayouni-Tabrizi M., Soltani M. et al., Green synthesis of gold nanoparticles using sumac aqueous extract and their antioxidant activity, Mater Res., 20 (2017) 264–270.
- [8] Wu Z., Zhang Y., Gong X. et al., The preventive effect of phenolic-rich extracts from Chinese sumac fruits against nonalcoholic fatty liver disease in rats induced by a high-fat diet, Food Funct., 11 (2020) 799–812.
- [9] Zhang H., You J., Wang J. et al., Highly luminescent carbon dots as temperature sensors and “off-on” sensing of Hg2+ and biothiols, Dye Pigment, 173 (2020) 107950.
- [10] Yuan F., Li S., Fan Z. et al., Shining carbon dots: Synthesis and biomedical and optoelectronic applications, Nano Today, 11 (2016) 565–586.