Spinach assisted green reduction of graphene oxide and its antioxidant and dye absorption properties

Abstract

Spinach (Spinacia oleracea) leaves mediated efficient green reduction of graphene oxide (GO) was achieved to produce multifunctional reduced graphene oxide (rGO). GO was mixed with spinach juice and refluxed for 30min at 100°C. Powder XRD, TEM and UV–visible techniques demonstrate the formation of well-organized layered rGO. Industrially important carcinogenic Methylene blue (MB) and Malachite green (MG) dyes absorption experiments with rGO were performed under dark condition. Complete removal of MB and MG occurs in spans of 60 and 40min respectively in the presence of 20mg rGO. Potential antioxidant activity was exhibited by the rGO with 50% inhibitory concentration of 1590µg/mL against the scavenging of 2, 2-diphenyl-1-picrylhydrazyl (DPPH) free radicals. Environment friendly, economical and facile reduction method is suggested for the efficient reduction of GO.