Photophysics and luminescence quenching of carbon dots derived from lemon juice and glycerol.

During the past decade, carbon dots have emerged as a fascinating class of luminescent nanomaterials with versatile application potentials in bioimaging, labeling, photocatalysis and optoelectronics. Currently, intensive research is concentrated on understanding the intriguing optical properties of these promising materials and their utility as luminescence sensors. In this article, we describe the photoluminescence of carbon dots obtained from a bioresource (lemon juice) and from a small molecule precursor (glycerol), especially the quenching of their emission by nitrobenzene and Hg2+ ions, as representative cases. Stern-Volmer analysis using steady-state and time-resolved emission measurements, suggests the involvement of both transient quenching and dynamic quenching mechanisms in the interaction of the carbon dots with nitrobenzene. The radius of the quenching sphere is estimated to be slightly greater than the contact distances between the respective carbon dots and nitrobenzene, which is in reasonable agreement with the “sphere of action” model for transient quenching. In the interaction with Hg2+ ions, electrostatic attraction plays a major role, and the quenching mechanism involves predominantly static and dynamic quenching. The static quenching constant matches well with the binding constant of the carbon dots with the metal ion.