Zahra Emami - Department of Chemistry, North Tehran Branch, Islamic Azad University, Tehran, Iran
Mahmoud Reza Sohrabi - Department of Chemistry, North Tehran Branch, Islamic Azad University, Tehran, Iran
Roghayeh Abbasalipourkabir - School of Medicine, Hamadan University of Medical Sciences, Hamadan, Iran
Fereshteh Motiee - Department of Chemistry, North Tehran Branch, Islamic Azad University, Tehran, Iran

Red beet juice as a green reducing and stabilizing agent was introduced and used for the chemical reduction of graphene oxide (GO) and the synthesis of reduced graphene oxide (RGO). In conventional methods hydrazine hydrate applied as reduced agent, which was hazardous and not environmental-friendly chemical substances. By using red beet juice in this study, a facile, green assisted reduction method reported to prepare reduced graphene oxide. At first the prepared graphene oxide (GO) was made by improved Hummer method then due to reduced graphene oxide, prepared GO came in contact with red beet juice. The synthesized graphene nanosheets, characterized by different techniques such as Fourier transformed infrared (FTIR) and Energy Dispersive X-ray spectroscopy (EDX). The results obtained from the characterization techniques proved the formation graphene nanosheets by this novel reduction method.

Graphene nanoparticles, Green synthesis, Red beet juice, Reduced graphene oxide.