Abstract
In this paper, we used shallots in the reduction of graphene oxide for the first time. Flavone, sulfur-containing compounds, and polyphenolic derivatives in the bulb of shallot acted as good reducing agent for the reduction of GO. The GO and reduced graphene oxide (RGO) were characterized by scanning electron microscopy (SEM), ultraviolet (UV)-visible spectroscopy, thermogravimetric analysis (TGA) and Raman spectroscopy. GO and RGO were the transparent sheets with the sheet edges tend to scroll and fold slightly. RGO showed a maximum absorption peak at 267 nm and had better thermal stability than graphene oxide. Raman spectra indicated removal of oxygen at the surface of GO and formation of the defect in the graphene sheet.
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