The Effect of Amino-functionalization on Photoluminescence Properties of Sugarcane Bagasse-derived Carbon Quantum Dots

In the present study, amino-functionalized carbon quantum dots (N-CQDs) were prepared from sugarcane bagasse using a simple one-pot hydrothermal method. Both ethylenedinitrilotetraacetic (EDTA) & ethylenediamine (EDA) used as and amino sources, respectively. The emerging utilization of natural precursors is critically essential considering its low cost, eco-friendly, unexploited by-products (e.g., bagasse), which may have sustainable economic strategic benefits. as-prepared N-CQDs characterized High-Resolution Transmission Electron Microscope (HRTEM), Fourier Transform Infrared Spectroscopy (FTIR), UV-vis absorption spectroscopy, photoluminescence spectroscopy. influences amine groups investigated. intensity increased quenched significantly with EDTA EDA amino-functionalization, respectively, highest yield at 21.21%, 2.4 times higher than non-functionalized CQDs. Furthermore, amino-functional can alter CQDs structure particle size ranging 4.197±1.058 nm to 9.704±1.428 nm. Hence, produced exhibit highly tunable potentially applicable in diverse applications.