Abstract 2841 Development of an engineered light-regulated biotin ligase for interrogation of protein interactions with high temporal resolution

Olive oil, primarily composed of triglycerides derived from oleic fatty acid, is widely recognised for its extensive health benefits.However, the creation of nanoparticles from olive oil represents a novel development in nanotechnology.This study focuses on the synthesis of carbon dot nanoparticles using extra virgin olive oil, citric acid, and ethylene diamine as starting materials.Carbon dots (C-dots) are renowned for their exceptional physical, chemical, and optical properties, making them suitable for applications in areas such as semiconductors, drug delivery, food packaging, and LED technologies.In this research, C-dots were synthesised through a bottom-up ovenbased approach.The process involved heating extra virgin olive oil, citric acid, and ethylene diamine at 180 C for 72 hours in an autoclave oven.Subsequent purification of the carbon dots was achieved using liquid-liquid extraction, and the water-free, oily carbon dots were obtained via freeze-drying.Structural characterisation of the C-dots was carried out using spectroscopic techniques, including UV-Vis, fluorescence, and FTIR analyses.