Iron nanoparticle/carbon nanotube composite as oxidase-like nanozyme for visual analysis of total antioxidant capacity.

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2024-12-12 eCollection Date: 2025-01-01 DOI:10.1016/j.fochx.2024.102093

Junlin Liu, Sophia Xie, Nan Wang, Zhongyue Sun, Lina Tang, Guo-Jun Zhang, John Tressel, Yulin Zhang, Yujie Sun, Shaowei Chen

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引用次数: 0

Abstract

Total antioxidant capacity (TAC) is an important indicator for assessing the merit of natural plants and foods. Herein, a visual TAC assay is developed based on the oxidase-like activity of nitrogen-doped carbon nanotubes loaded with Fe nanoparticles (FeNPs@NCNT), which is prepared via high-temperature pyrolysis of metal-organic framework precursors and can catalyze the oxidation of colorless o-phenylenediamine (OPD) to colored 2,3-diaminophenazine (DAP). The addition of antioxidants (e.g., quercetin) impedes the formation of DAP, diminishing the color change, which can be analyzed via the RGB values obtained with a smartphone color-recognition APP, "Color Picker". The change of the optical signal can also be analyzed in the fluorescence mode. These two detection modes yield consistent TAC analysis of actual plant samples, in accord with results from the standard ABTS method. Results from this study highlight the unique potential of nanozymes in the development of effective TAC analysis platforms for natural plants and food.

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纳米铁颗粒/碳纳米管复合材料作为类氧化酶纳米酶的总抗氧化能力可视化分析。

总抗氧化能力（TAC）是评价天然植物和食品优劣的重要指标。本文基于负载铁纳米粒子的氮掺杂碳纳米管（FeNPs@NCNT）的氧化酶样活性，开发了一种可视化TAC检测方法。该碳纳米管是通过金属-有机框架前体高温热解制备的，可以催化无色邻苯二胺（OPD）氧化为有色2,3-二氨基苯那嗪（DAP）。抗氧化剂（如槲皮素）的加入阻碍了DAP的形成，减少了颜色变化，这可以通过智能手机颜色识别APP“color Picker”获得的RGB值来分析。在荧光模式下也可以分析光信号的变化。这两种检测模式对实际植物样品的TAC分析结果一致，与标准ABTS方法的结果一致。这项研究的结果突出了纳米酶在开发有效的天然植物和食品TAC分析平台方面的独特潜力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.