A Sustainable Nanomaterial Based on Gold Nanoparticles and Graphene for Highly Sensitive Electrochemical Sensing of Caffeic Acid in Coffees

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Analytical Methods Pub Date : 2024-08-17 DOI:10.1007/s12161-024-02668-9

Diogo Emanoel Felix dos Santos, Luan Gabriel Baumgarten, Eduardo Constante Martins, Juliana Priscila Dreyer, Edson Roberto Santana, João Paulo Winiarski, Iolanda Cruz Vieira

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Abstract

Caffeic acid contributes to the flavor and aroma of coffee. Monitoring its levels can be important to guarantee the quality of the coffee produced. An innovative electrochemical sensor for the determination of caffeic acid was developed using banana pulp (Musa sapientum) extract as the precursor for the green synthesis of gold nanoparticles. Microscopic images verified the presence of dispersed gold nanoparticles, with an average diameter of 14.4 ± 2.5 nm on graphene sheets. The electrochemical behavior of caffeic acid demonstrated reversibility, with oxidation and reduction peaks. Under optimized conditions, a calibration curve was developed in 0.1 mol L⁻¹ Britton-Robinson buffer (pH 2.0) with linear range from 0.05 to 10.0 µmol L⁻¹, and a detection limit of 16 nmol L⁻¹. The sensor was effective in coffee samples, and the results were comparable to those obtained using UV–vis spectrometry.

Graphical Abstract

Abstract Image

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一种基于金纳米颗粒和石墨烯的可持续纳米材料，用于高灵敏度电化学检测咖啡中的咖啡酸

咖啡酸有助于咖啡的风味和香气。监测咖啡酸的含量对于保证咖啡的质量非常重要。利用香蕉果肉（Musa sapientum）提取物作为绿色合成金纳米粒子的前体，开发了一种用于测定咖啡酸的创新电化学传感器。显微图像验证了石墨烯片上存在平均直径为 14.4 ± 2.5 nm 的分散金纳米粒子。咖啡酸的电化学行为显示出可逆性，存在氧化峰和还原峰。在优化条件下，在 0.1 mol L-1 Britton-Robinson 缓冲液（pH 2.0）中绘制了校准曲线，线性范围为 0.05 至 10.0 µmol L-1，检测限为 16 nmol L-1。该传感器对咖啡样品有效，检测结果与紫外-可见光谱法的结果相当。

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来源期刊

Food Analytical Methods 农林科学-食品科技

CiteScore

6.00

自引率

3.40%

发文量

244

审稿时长

3.1 months

期刊介绍： Food Analytical Methods publishes original articles, review articles, and notes on novel and/or state-of-the-art analytical methods or issues to be solved, as well as significant improvements or interesting applications to existing methods. These include analytical technology and methodology for food microbial contaminants, food chemistry and toxicology, food quality, food authenticity and food traceability. The journal covers fundamental and specific aspects of the development, optimization, and practical implementation in routine laboratories, and validation of food analytical methods for the monitoring of food safety and quality.