Simple and eco-friendly synthesis of crude orange-peels-derived carbon nanoparticles for detection of Fe 3+ and ascorbic acid.

Although fluorescence sensors based on carbon dots (CDs) have been developed widely, multicomponent detection using CDs without extra and tedious surface modification remains a challenge. Here, the crude carbon nanoparticles (CPs) as a fluorescence sensor were prepared through one-pot hydrothermal process using orange peel as the precursor. The method was simple, rapid, economical, and eco-friendly given that such extra steps as dialysis and lyophilization were not required. By adding ethanol into the reaction solvent, the fluorescence properties of orange-peel-derived CPs as well as their sensitivity of detecting Fe3+ with a limit of detection of 0.25 μM were improved. Additionally, orange-peel-derived CPs could be used as a fluorescence sensor for detection of ascorbic acid (AA) with a LOD of 5 μM. More importantly, the proposed fluorescence methods were successfully used to qualitatively and quantitatively analyze Fe3+ and AA in real samples. Recovery of Fe3+ from tap water was within the range 97.2-105.4%. Conversely, recovery of AA from vitamin C tablets and orange juices laid within the ranges 97.7-99.3% and 93.2-97.6%, respectively.