Leftover Kiwi Fruit Peel-Derived Carbon Dots as a Highly Selective Fluorescent Sensor for Detection of Ferric Ion

Recently, the use of natural products for synthesis carbon dots (CDs) has received much attention. Herein, leftover kiwi (Actinidia Deliciosa) fruit peels were successfully turned into beneficial fluorescent (KN-CDs) via hydrothermal-carbonization route. KN-CDs 1 and 2 prepared without with ammonium hydroxide, respectively. systematically characterized by various analytical techniques. Synthesized showed spherical-shaped morphology narrow size distribution excellent optical properties excitation-independent behaviors. The quantum yields calculated as 14 19%, Additionally, possess prolonging photostability. Because KN-CDs, they utilized sensors. strong fluorescence was selectively quenched Fe3+ ion, quenching behavior a linear correlation concentrations ion. detection ions within concentration range 5–25 µM limit 0.95 0.85 µM, Based on turn-off sensing ions, would be promising candidate selective sensitive sensor.