Abstract
Food processing factories produce tonnes of by-products mainly includes polyphenols and foodprocessing wastewater which have several advantages like antimicrobial applications and UV protectingphenomena that can be utilized as nutraceuticals and these valuable by-products can be recovered tominimize solid waste disposal. In this study, we have discussed the eco-friendly reduction of grapheneoxide (GO) to reduced graphene oxide (rGO) using Terminalia catappa (TC) leaves extract. Thesynthesized reduced graphene oxide is characterized by Fourier transform Infra-red Spectroscopy (FTIR), UV Spectroscopy (UV), Thermogravimetric analysis (TGA), X-ray diffraction (XRD), 3D opticalprofilometer, 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 fromfood industries.
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