Turning Spent Coffee Grounds into Sustainable Precursors for the Fabrication of Carbon Dots
Diana M. A. Crista, Abderrahim El Mragui, Manuel Algarra, Joaquim C. G. Esteves da Silva, Rafael Luque, Luís Pinto da Silva
Abstract
Spent coffee grounds (SCGs) are known for containing many organic compounds of interest, including carbohydrates, lipids, phenolic compounds and proteins. Therefore, we investigated them as a potential source to obtain carbon dots (CDs) via a nanotechnology approach. Herein, a comparison was performed between CDs produced by SCGs and classic precursors (e.g., citric acid and urea). The SCG-based CDs were obtained via the one-pot and solvent-free carbonization of solid samples, generating nanosized particles (2.1–3.9 nm). These nanoparticles exhibited a blue fluorescence with moderate quantum yields (2.9–5.8%) and an excitation-dependent emission characteristic of carbon dots. SCG-based CDs showed potential as environmentally relevant fluorescent probes for Fe3+ in water. More importantly, life cycle assessment studies validated the production of CDs from SCG samples as a more environmentally sustainable route, as compared to those using classic reported precursors, when considering either a weight- or a function-based functional unit.