Wiktoria Lipińska , Angelika Łepek , Stefania Wolff , Jacek Ryl , Andrzej P. Nowak , Katarzyna Siuzdak
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引用次数: 0
Abstract
This study presents a sustainable approach for transforming food waste into functional electrochemical materials by utilizing copper-enriched cabbage leaves as a precursor for carbon-based sensors. Chinese cabbage was soaked in aqueous solutions of Cu(NO₃)₂, CuSO₄, and Cu(CH₃COO)₂, followed by pyrolysis, which resulted in carbonaceous materials with distinct structural and electrochemical characteristics. Raman spectroscopy and XPS confirmed the formation of both amorphous and crystalline carbon domains and the presence of copper in various oxidation states. Among the synthesized materials, the carbon derived from cabbage soaked in 0.5 M Cu(NO₃)₂ and pyrolyzed from the middle part of the leaf exhibited superior electrochemical properties. This material demonstrated excellent sensitivity towards ascorbic acid detection equal to 3.91 μA/μM·cm2, with a linear response ranging from 0.2 μM to 7 mM, and a detection limit of 0.05 μM. The sensor showed high selectivity in the presence of interfering species and performed well in real sample analysis using orange juice. These results demonstrate the potential of upcycled cabbage waste as a low-cost, green precursor for electrochemical sensing platforms, offering both environmental and biomedical benefits.
期刊介绍:
Sustainable Materials and Technologies (SM&T), an international, cross-disciplinary, fully open access journal published by Elsevier, focuses on original full-length research articles and reviews. It covers applied or fundamental science of nano-, micro-, meso-, and macro-scale aspects of materials and technologies for sustainable development. SM&T gives special attention to contributions that bridge the knowledge gap between materials and system designs.