Preparation and characterization of activated carbon from tomato, pepper, and eggplant wastes by two-step KOH activation

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dc.contributor.authorYavuz, Bahar
dc.contributor.authorAksogan Korkmaz, Aydan
dc.contributor.authorKaya, Harun
dc.contributor.authorGuler, Seher
dc.contributor.authorAtalay, Funda Ersoy
dc.date.accessioned2026-04-04T13:33:36Z
dc.date.available2026-04-04T13:33:36Z
dc.date.issued2026
dc.departmentİnönü Üniversitesi
dc.description.abstractThis study investigates the morphological, structural, and chemical properties of activated carbons synthesized from common lignocellulosic agricultural wastes such as tomato, pepper, and eggplant residues. A two-step chemical activation method was employed. In the first step, the biomass was carbonized at 500 degrees C for 1 h to produce biochar. In the second step, the activation process was conducted at 800 degrees C for 1 h using different biochar:KOH impregnation ratios (1:1, 1:2, 1:3). The surface area of the resulting porous carbonaceous materials was determined by BET analysis, while their morphological features were examined by Scanning Electron Microscopy (SEM). Structural and chemical properties were characterized using X-ray diffraction (XRD) and Fourier transform infrared spectroscopy (FTIR) techniques. The highest surface area values of activated carbons (2070-2254 m2/g) were obtained with a biochar:KOH weight ratio of 1:3. SEM images revealed the formation of a well-developed porous structure as a result of oxidation-reduction reactions. XRD analysis indicated the presence of graphite-like amorphous structures. FTIR spectra confirmed the presence of various surface functional groups, including C = C, C = O, C-H, C-C, and C-O. These findings demonstrate that widely available and low-cost agricultural wastes can serve as effective, environmentally friendly, and sustainable precursors for the production of activated carbon.
dc.description.sponsorshipMalatya Turgut Ozal University Scientific Research Project Unit (BAP) [23Y03]
dc.description.sponsorshipThis work was supported by Malatya Turgut Ozal University Scientific Research Project Unit (BAP) [Project No. 23Y03].
dc.identifier.doi10.1080/00986445.2025.2540910
dc.identifier.endpage263
dc.identifier.issn0098-6445
dc.identifier.issn1563-5201
dc.identifier.issue2
dc.identifier.orcid0000-0002-6090-0559
dc.identifier.orcid0000-0002-5776-2490
dc.identifier.orcid0000-0002-0618-2082
dc.identifier.orcid0000-0002-3309-9719
dc.identifier.scopus2-s2.0-105012430573
dc.identifier.scopusqualityQ2
dc.identifier.startpage251
dc.identifier.urihttps://doi.org/10.1080/00986445.2025.2540910
dc.identifier.urihttps://hdl.handle.net/11616/109280
dc.identifier.volume213
dc.identifier.wosWOS:001542626100001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherTaylor & Francis Inc
dc.relation.ispartofChemical Engineering Communications
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250329
dc.subjectActivated carbon
dc.subjectactivation
dc.subjectbiomass
dc.subjectcarbonization
dc.subjectorganic waste
dc.subjectsurface functionalities
dc.titlePreparation and characterization of activated carbon from tomato, pepper, and eggplant wastes by two-step KOH activation
dc.typeArticle

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