A facile green reduction of graphene oxide using Terminalia Catappa leaves extract, it’s anti-microbial properties and adsorption behavior of food wastes
Graphene oxide (GO), Reduced Graphene oxide(rGO), Terminalia catappa, Anti-microbial properties, Adsorbents for food waste
DOI:
https://doi.org/10.46947/joaasr322021153Abstract
Food processing factories produce tonnes of by-products mainly includes polyphenols and food
processing wastewater which have several advantages like antimicrobial applications and UV protecting
phenomena that can be utilized as nutraceuticals and these valuable by-products can be recovered to
minimize solid waste disposal. In this study, we have discussed the eco-friendly reduction of graphene
oxide (GO) to reduced graphene oxide (rGO) using Terminalia catappa (TC) leaves extract. The
synthesized reduced graphene oxide is characterized by Fourier transform Infra-red Spectroscopy (FTIR), UV Spectroscopy (UV), Thermogravimetric analysis (TGA), X-ray diffraction (XRD), 3D optical
profilometer, Scanning Electron Microscope (SEM) and Elemental analysis (EDAX). Further Antimicrobial properties of the produced reduced graphene oxide are investigated. To summarize, assynthesized facile reduced graphene oxide can be employed as a low-cost adsorbent for by-products from
food industries.