Naslov
The Preparation of N doped Carbon Quantum Dots from Citric Acid and Citrus clementina Peel The Application in Iron(III) Detection in Herbs and Spices
(The Preparation of N doped Carbon Quantum Dots from Citric Acid and Citrus clementina Peel The Application in Iron(III) Detection in Herbs and Spices)

Autori
Šafranko, Silvija ; Mandić, Šimun ; Jokić, Stela

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
10th International Congress of Food Technologists, Biotechnologists and Nutritionists - Book of Abstracts / - Zagreb, 2022, 42-43

Skup
10th International Congress of Food Technologists, Biotechnologists and Nutritionists

Mjesto i datum
Zagreb, Hrvatska, 30.11.2022. - 02.12.2022

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
carbon quantum dots ; sensors for food analysis ; nettle ; oregano ; iron(III) detection

Sažetak
Carbon quantum dots (CQD) are relatively new class of photoluminescent carbon nanomaterials composed of discrete and quasi-spherical carbon nanoparticles, which due to their outstanding chemical and optical properties, excellent biocompatibility and overall great sensing performance, have attracted the enormous amount of interest in the scientific community. The possibility of facile surface modifications and heteroatom doping for the properties and performance enhancement, CQD have found versatile applications in a wide range of analyses: in biomedicine and pharmacy, water monitoring and food quality control, environmental and pesticide analysis. This study represents a novel investigation of N-doped CQD derived from citric acid and citrus peel for the selective response of Fe3+ ions in both model and real sample systems. The hydrothermal synthesis of the samples was carried out at temperature of 180° C during 9 hours. The amino acid leucine (Leu, L) has been used as nitrogen dopant in the CQD synthetic procedure, and the CQD@hybrid was obtained as a result of mixing citric acid/citrus peel and Leu before initiating the synthesis. The physico- chemical characterization (AFM, PXRD, dispersibility in water, EDS) od the prepared CQD samples was performed, while optical characterization has shown that quantum yield for the CQD@Leu sample was calculated to be QY=36.43% and for the CQD@hybrid was QY=10.04%. Also, investigation of the excitation-dependent photoluminescence (PL) and influence of the solvents on the PL intensity was also carried out. Finally, selectivity toward metal ions were studied in the presence of CQD@Leu and CQD@hybrid and it was determined that both samples were highly selective toward Fe3+ ions. Hence, two different models were developed for the detection of Fe3+ ions in model systems described by exponential functions, and the linear responses were established in the concentration ranges: 1) 0.3 μmol dm-3 to 30 μmol dm-3 (R2=0.9982) with a determined limit of detection of LOD = 1.77 ± 0.01 μmol dm-3 and limit of quantification of LOQ = 5.88 ± 0.04 μmol dm-3 for CQD@Leu ; 2) 0.5 μmol dm-3 to 15 μmol dm-3 (R2=0.9851) with a determined limit of detection of LOD = 2.72 ± 0.39 μmol dm-3 and limit of quantification of LOQ = 9.06 ± 1.29 μmol dm-3 for CQD@hybrid. Moreover, the photoluminescent nanoprobes were successfully used for the determination of Fe3+ ions in herbs (nettle) and spices (oregano).

Izvorni jezik
Engleski

Znanstvena područja
Kemija, Interdisciplinarne prirodne znanosti, Farmacija, Prehrambena tehnologija

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