An Environmentally Benign Green
Approach for the Reduction of Graphene
Oxide by Apple Extract: Spectroscopic
and Thermal Interpretation
Shweta Mitra, Saswata Bose, and Mehabub Rahaman
Abstract A simple, effective, and environmentally benign approach for the reduction of graphene oxide (GO) using apple juice as a reducing agent has been reported in
this work. The advantage of this approach is that it eliminates the need for using toxic
reducing agents or external stabilizers to carry out the chemical reduction of GO.
The reduction, mediated by the extracted maleic acid from apple juice, was found to
take place under mild conditions in the aqueous medium. The formation of layered
graphitic structure and random orientation of graphene was confirmed by X-ray
diffraction study. Appearance of a broad band at 24.9°, corresponds to d-spacing of
~0.342 nm) elucidates successful reduction. Successful reduction of GO was further
confirmed by UV–visible spectroscopy. The plasmon peak at 230 nm has been redshifted to 263 nm corroborating the electronic conjugation in MRGO nanosheets was
restored. Raman spectroscopy revealed the formation of graphene with defects. Since
the method proposed is economical, it can be used for the large-scale production of
reduced GO.
Keywords Graphene · Apple extract · Reduction
1 Introduction
Graphene with its two-dimensional structure, high surface area, Young’s modulus,
thermal conductivity, and optical transmittance besides its chemical stability has
been at the forefront of research in the field of nanoscience and technology over the
past decade (Chabot et al. 2014). These unique properties of graphene have led to its
S. Mitra · S. Bose · M. Rahaman (B)
Department of Chemical Engineering, Jadavpur University, Kolkata, India
e-mail: mehabub@gmail.com
S. Mitra
e-mail: shwtmtr@gmail.com
S. Bose
e-mail: saswataboseiit@gmail.com
© Springer Nature Singapore Pte Ltd. 2021
D. Ramkrishna et al. (eds.), Advances in Bioprocess Engineering and Technology,
Lecture Notes in Bioengineering,
https://doi.org/10.1007/978-981-15-7409-2_37
373
Approach for the Reduction of Graphene
Oxide by Apple Extract: Spectroscopic
and Thermal Interpretation
Shweta Mitra, Saswata Bose, and Mehabub Rahaman
Abstract A simple, effective, and environmentally benign approach for the reduction of graphene oxide (GO) using apple juice as a reducing agent has been reported in
this work. The advantage of this approach is that it eliminates the need for using toxic
reducing agents or external stabilizers to carry out the chemical reduction of GO.
The reduction, mediated by the extracted maleic acid from apple juice, was found to
take place under mild conditions in the aqueous medium. The formation of layered
graphitic structure and random orientation of graphene was confirmed by X-ray
diffraction study. Appearance of a broad band at 24.9°, corresponds to d-spacing of
~0.342 nm) elucidates successful reduction. Successful reduction of GO was further
confirmed by UV–visible spectroscopy. The plasmon peak at 230 nm has been redshifted to 263 nm corroborating the electronic conjugation in MRGO nanosheets was
restored. Raman spectroscopy revealed the formation of graphene with defects. Since
the method proposed is economical, it can be used for the large-scale production of
reduced GO.
Keywords Graphene · Apple extract · Reduction
1 Introduction
Graphene with its two-dimensional structure, high surface area, Young’s modulus,
thermal conductivity, and optical transmittance besides its chemical stability has
been at the forefront of research in the field of nanoscience and technology over the
past decade (Chabot et al. 2014). These unique properties of graphene have led to its
S. Mitra · S. Bose · M. Rahaman (B)
Department of Chemical Engineering, Jadavpur University, Kolkata, India
e-mail: mehabub@gmail.com
S. Mitra
e-mail: shwtmtr@gmail.com
S. Bose
e-mail: saswataboseiit@gmail.com
© Springer Nature Singapore Pte Ltd. 2021
D. Ramkrishna et al. (eds.), Advances in Bioprocess Engineering and Technology,
Lecture Notes in Bioengineering,
https://doi.org/10.1007/978-981-15-7409-2_37
373