Abstract
Graphene takes concerned noteworthy consideration payable its distinctive thermal, optical as well as mechanical characteristics. There are several chemical methods are available for reduce graphene oxide (r-GO) towards graphene use by many reducing agent's alike hydrazine hydrate and its derivatives. Nevertheless, they are highly explosive and emit harmful gases. Reduction of graphene oxide (GO) employing green approaches by way of plants consumes fascinated much devotion by reason of its competence, sustainable structures, and relatively low in price. Though, the crucial constituents in green extracts and their biological degradation determinations regarding GO continue quiet not well unstated. Now present work, the GO was reduced bycapsicum annuum(CA) extract. The ideal circumstances for bio reduction existed at volume proportion of chili extract (10 g L-1) and GO (0.5 g L-1) solution aimed at 8 h at 80 degrees C. The r-GO was considered with Raman spectroscopy, Fourier transform infrared spectroscopy (FTIR), Field emission scanning electron microscopy (FESEM), X- Ray diffraction (XRD), Thermo gravimetric analysis/Differential thermal analysis (TGA/DTA), Brunauer-Emmett-Teller (BET), and zeta potential. Outcomes inveterate the oxygen-holding clusters in GO were well detached, development of topping coat on the exterior of r-GO, besides virtuous diffusion of r-GO in aquatic medium. The photo catalytic degradation of GO nano composite was 96% for methyl violet (MV) in 60 minutes.