Effect of Reduction Temperature and Time on The Reduction of Graphene Oxide with White Cabbage Extract

Graphene is an important material that has attracted attention in recent years due to its large surface area, mechanical strength, thermal, electrical and magnetic properties. In this work, reduced graphene oxide (RGO) was obtained by reducing the graphene oxide (GO) with green synthesis. For this purpose, white cabbage aqueous extract was selected to reduce GO. The total phenolic acids, which are the reducing agent in the extract, were determined according to the Folin-Cioceltau method. It was determined that there is 0.064 grams of polyphenols in 1 mL of white cabbage extract. In order to determine the reduction experimental conditions, a reduction temperature of 25, 50 and 100 ?C and 1, 2, 4 and 6 hours of reduction time were studied. Structural characterization of synthesized RGOs was performed with XRD, FTIR and SEM techniques. The results showed that GO was reduced at a reduction reaction temperature of 100 °C and a reduction reaction time of 6 hours. The peak seen at 22.08? in the XRD data is evidence of reduction of GO.