Dye-sensitized solar cells (DSSCs) were prepared using natural colorants obtained from food sources and the properties of the natural colorants were analyzed. Food sources used in this project were blackberries, red cabbage, plum, swiss chard (stem), blueberries, Basella alba (stem), hibiscus tea, blackberry (leaf), spinach, Basella alba (leaf), and tomatoes. The samples were analyzed using ultraviolet-visible (UV-vis) spectroscopy to identify the wavelength of maximum absorption or the range where each extract efficiently absorbs light. Fluorometry was used to determine the colorant’s electron stability in its excited state, and cyclic voltammetry experiments measured the electrochemical properties of each extract. The DSSCs were composed using fluorine-doped tin oxide coated glass, titanium dioxide, the extract, and an electrolyte solution to facilitate electron transport. The voltage and current readings of the DSSCs were measured outside under sunny conditions and their efficiencies were calculated. The extract with the greatest efficiency was determined to be hibiscus tea and the extract with the lowest efficiency was Basella alba (leaf).

Natural sources used as light harvesters in dye-sensitized solar cells

251st National Meeting (2016)

The official archive and repository for all ACS Meetings & Expositions abstracts and select posters or presentations.