Abstract 2661 From Olive Oil to Nanodots: A Green Chemistry Approach

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.