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.
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.
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