Green Synthesis of Carbon Dots from Pineapple Starch via Microwave Irradiation for Iron Detection
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Abstract
This study reports the synthesis of carbon dots (CDs) from pineapple starch, an agricultural biomass, using a rapid and environmentally friendly microwave-assisted method. The obtained CDs exhibited quasi-spherical nanoparticles in the nanometer range with relatively uniform size distribution. In addition, the CDs demonstrated notable fluorescence properties, showing an absorption peak at approximately 280 nm and a fluorescence emission peak at 440 nm when excited at 360 nm. The synthesized CDs were employed as a fluorescence probe in combination with hydrogen peroxide (CDs/H2O2) for the detection of iron (Fe2+) through a fluorescence quenching mechanism. The quenching process was attributed to the Fenton reaction, where Fe2+ catalyzes the decomposition of H2O2 to produce hydroxyl radicals (•OH). These reactive oxygen species (ROS) oxidize the surface of the CDs, leading to a significant decrease in fluorescence intensity. The fluorescence intensity decreased progressively with increasing Fe2+ concentration, exhibiting two linear ranges of 0.0186-0.186 ppm and 0.186-1.86 ppm. The limit of detection (LOD) was 0.0045 ppm, and the method exhibited good selectivity for Fe2+ over other metal ions. Furthermore, the developed probe was successfully applied to the determination of Fe2+ in real water samples. The recoveries ranged from 87 to 98%, with relative standard deviations (RSDs) below 5%. These results demonstrate that pineapple starch serves as an effective precursor for the synthesis of fluorescent CDs and provides a sustainable and cost-effective approach for fluorescence-based sensing applications.
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