Spectroscopy and photo-sensitizing properties of fruit and vegetable extracted natural dyes
Potraffke, Tiffany-Jane L.
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https://hdl.handle.net/2142/107390
Description
Title
Spectroscopy and photo-sensitizing properties of fruit and vegetable extracted natural dyes
Author(s)
Potraffke, Tiffany-Jane L.
Contributor(s)
Dawadi, Mahesh B.
Gray, Cameron
Cho, Michael
Cope, Jacob
Eldosougi, Tarig Ayman
Smith, Austin Wyatt
Bowersock, Grant
Issue Date
2020-06-24
Keyword(s)
Mini-symposium: Spectroscopy with Undergraduates
Date of Ingest
2020-06-26T03:04:17Z
Abstract
The need to transition from hydrocarbon-based fuels to clean, economically feasible sources of energy is critically important toward meeting rapidly increasing global energy requirements and reducing \chem{CO_2} emission. Dye sensitized solar cells (DSSCs) are considered to be the potential candidates for the next generation of solar cells because of their ease of fabrication and efficiency over silicon based inorganic solar cells and tunable optical properties. DSSCs were fabricated using eight natural dyes extracted from blackberry, red beetroots, yellow beet roots, spinach, blueberry, cabbage, and turmeric in different solvents (ethanol, acetone, and water). The sensitization performance related to interaction between the dyes and the \chem{TiO_2} surface was discussed. Finally, photophysical properties and power-conversion efficiencies of each individual dye and the mixture of extracted dyes were evaluated.
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