Photodegradation and removal of organic dyes using cui nanostructures, green synthesis and characterization

In this research, watermelon, cherry and carrot juices were utilized not only as green reductant, but also as green capping agent for preparation CuI nanostructures for the first time. Watermelon, cherry and carrot juices were applied as green reductant because of the presence of lycopene, beta-carotene and anthocyanin molecules in their components. Besides watermelon, cherry and carrot juices, Cu(NO₃)₂·3H₂O and LiI were utilized as copper and iodide precursors for the preparation of CuI nanostructures via a simple, low cost, fast and efficient precipitation approach at ambient situations. By utilizing various amounts of watermelon, cherry and carrot juices, various morphologies of CuI have been gotten. The as-synthesized nanostructures were characterized by X-ray diffraction (XRD), Fourier transform infrared (FT-IR) spectra, Energy Dispersive X-ray microanalysis (EDX), Transmission electron microscopy (TEM …