Ultra-sensitive and real-time detection of quercetin in food samples using nanozyme 2D CuO nanosheet printed flexible electrode

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-06-15 DOI:10.1016/j.foodchem.2025.145157

Habibulla Imran , Ju Eun Bae , Youngjin Cho , Sooman Lim

{"title":"Ultra-sensitive and real-time detection of quercetin in food samples using nanozyme 2D CuO nanosheet printed flexible electrode","authors":"Habibulla Imran , Ju Eun Bae , Youngjin Cho , Sooman Lim","doi":"10.1016/j.foodchem.2025.145157","DOIUrl":null,"url":null,"abstract":"<div><div>The accurate detection of quercetin (QR), a bioactive flavonoid present in nutritional supplements, fruits, vegetables, and pharmaceutical products, requires cost-effective, rapid, and portable sensors. This study introduces a flexible 2D CuO nanozyme printed electrode for non-enzymatic, highly sensitive, and selective QR detection, addressing key method validation parameters as recommended by international guidelines. Compared to commercial, homemade printed 2D CuO nanozyme electrode significantly enhanced the electrocatalytic activity, enabling rapid QR detection (within 2 s) linearity (R<sup>2</sup> = 0.99) was established over the range of 0.001–100 μM, with a limit of detection (LOD) of 1.6 nM and limit of quantification (LOQ) of 5.3 nM, sensor demonstrated exceptional selectivity, reproducibility and excellent long-term stability. A further comparison with a standard LC-MS method revealed congruent results for QR in spiked red wine, coffee, and onion samples with recoveries between 99.4 and 101.5 %. The newly introduced method thus meets international analytical standards, ensuring reliable quantification of QR in food and pharmaceutical matrices.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"490 ","pages":"Article 145157"},"PeriodicalIF":9.8000,"publicationDate":"2025-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0308814625024082","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

The accurate detection of quercetin (QR), a bioactive flavonoid present in nutritional supplements, fruits, vegetables, and pharmaceutical products, requires cost-effective, rapid, and portable sensors. This study introduces a flexible 2D CuO nanozyme printed electrode for non-enzymatic, highly sensitive, and selective QR detection, addressing key method validation parameters as recommended by international guidelines. Compared to commercial, homemade printed 2D CuO nanozyme electrode significantly enhanced the electrocatalytic activity, enabling rapid QR detection (within 2 s) linearity (R² = 0.99) was established over the range of 0.001–100 μM, with a limit of detection (LOD) of 1.6 nM and limit of quantification (LOQ) of 5.3 nM, sensor demonstrated exceptional selectivity, reproducibility and excellent long-term stability. A further comparison with a standard LC-MS method revealed congruent results for QR in spiked red wine, coffee, and onion samples with recoveries between 99.4 and 101.5 %. The newly introduced method thus meets international analytical standards, ensuring reliable quantification of QR in food and pharmaceutical matrices.

Abstract Image

查看原文本刊更多论文

纳米酶二维CuO纳米片印刷柔性电极对食品中槲皮素的超灵敏实时检测

槲皮素（QR）是一种存在于营养补充剂、水果、蔬菜和药品中的生物活性类黄酮，要准确检测槲皮素，需要具有成本效益、快速和便携式的传感器。本研究介绍了一种柔性二维CuO纳米酶印刷电极，用于非酶、高灵敏度和选择性QR检测，解决了国际指南推荐的关键方法验证参数。与商品相比，自制2D CuO纳米酶电极显著提高了电催化活性，在0.001 ~ 100 μM范围内建立了快速的QR检测（2 s），线性（R2 = 0.99），检出限（LOD）为1.6 nM，定量限（LOQ）为5.3 nM，传感器具有出色的选择性，重复性和良好的长期稳定性。与标准LC-MS方法的进一步比较表明，在加标红葡萄酒、咖啡和洋葱样品中，QR的结果一致，回收率在99.4 ~ 101.5 %之间。因此，新引入的方法符合国际分析标准，确保了食品和药物基质中QR的可靠定量。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.