Utilizing Green Zinc Oxide Nanoparticles as a Sensing Platform for Ascorbic Acid

We prepared zinc oxide nanoparticles (ZnO NPs) via a green synthesis and used them for the fluorescence sensing of ascorbic acid (AA). For obtaining these nanoparticles, we used an extract from Batavia lettuce as a reducing agent for zinc acetate in a simple, fast, and environmentally friendly synthesis. The ZnO NPs were characterized by X-ray diffractometry (XRD), ultraviolet-visible spectroscopy (UV-vis), Fourier Transform Infrared spectroscopy (FTIR), scanning electron microscopy (SEM), dynamic light scattering (DLS), thermogravimetric analysis (TGA), photoluminescence, point of zero-charge (pH