Nikhil Sharma, Sweezee Thakur, Aarti Bains, Gulden Goksen, Nemat Ali, Mushtaq Ahmad Ansari, Anna Kopsacheili, Charalampos Proestos, Prince Chawla
{"title":"绿色水热法合成废茶包碳量子点检测饮用水中丙烯酰胺:HPLC-PDA荧光分析验证","authors":"Nikhil Sharma, Sweezee Thakur, Aarti Bains, Gulden Goksen, Nemat Ali, Mushtaq Ahmad Ansari, Anna Kopsacheili, Charalampos Proestos, Prince Chawla","doi":"10.1016/j.fochx.2024.102043","DOIUrl":null,"url":null,"abstract":"<p><p>The study focused on converting tea bag waste into strong fluorescence carbon quantum dots (TBW-CQDs) for the detection of acrylamide in drinking water, antimicrobial activity, and photocatalytic degradation. The TBW-CQDs exhibited blue luminescence and maximum absorbance at 287 nm under UV light and distinctive fluorescence emission and excitation wavelengths at 425 nm and 287 nm, respectively. TBW-CQDs revealed a particle size of 8.12 ± 0.06 nm with a spherical morphology followed by an abundance of 59.29 % carbon and 39.82 % oxygen. For acrylamide extraction from water, the QuEChERS method was established, which exhibited a recovery rate of 97 to 99 %. The fluorescence-based sensor exhibited a low limit of detection of 0.35376 ppm, which was validated by HPLC-PDA (LOD 0.300688 ppm). TBW-CQDs degraded 90.62 % of indigo carmine and 93.19 % of methylene blue under bright sunlight. In conclusion, the fabricated TBW-CQDs provide a promising, cost-effective, and precise approach to acrylamide detection in drinking water.</p>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"25 ","pages":"102043"},"PeriodicalIF":6.5000,"publicationDate":"2024-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11742584/pdf/","citationCount":"0","resultStr":"{\"title\":\"Green hydrothermal approach for the synthesis of carbon quantum dots from waste tea bags for acrylamide detection in drinking water: A fluorescence assay validated by HPLC-PDA analysis.\",\"authors\":\"Nikhil Sharma, Sweezee Thakur, Aarti Bains, Gulden Goksen, Nemat Ali, Mushtaq Ahmad Ansari, Anna Kopsacheili, Charalampos Proestos, Prince Chawla\",\"doi\":\"10.1016/j.fochx.2024.102043\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>The study focused on converting tea bag waste into strong fluorescence carbon quantum dots (TBW-CQDs) for the detection of acrylamide in drinking water, antimicrobial activity, and photocatalytic degradation. The TBW-CQDs exhibited blue luminescence and maximum absorbance at 287 nm under UV light and distinctive fluorescence emission and excitation wavelengths at 425 nm and 287 nm, respectively. TBW-CQDs revealed a particle size of 8.12 ± 0.06 nm with a spherical morphology followed by an abundance of 59.29 % carbon and 39.82 % oxygen. For acrylamide extraction from water, the QuEChERS method was established, which exhibited a recovery rate of 97 to 99 %. The fluorescence-based sensor exhibited a low limit of detection of 0.35376 ppm, which was validated by HPLC-PDA (LOD 0.300688 ppm). TBW-CQDs degraded 90.62 % of indigo carmine and 93.19 % of methylene blue under bright sunlight. In conclusion, the fabricated TBW-CQDs provide a promising, cost-effective, and precise approach to acrylamide detection in drinking water.</p>\",\"PeriodicalId\":12334,\"journal\":{\"name\":\"Food Chemistry: X\",\"volume\":\"25 \",\"pages\":\"102043\"},\"PeriodicalIF\":6.5000,\"publicationDate\":\"2024-11-29\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11742584/pdf/\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Chemistry: X\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1016/j.fochx.2024.102043\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"2025/1/1 0:00:00\",\"PubModel\":\"eCollection\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry: X","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1016/j.fochx.2024.102043","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2025/1/1 0:00:00","PubModel":"eCollection","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Green hydrothermal approach for the synthesis of carbon quantum dots from waste tea bags for acrylamide detection in drinking water: A fluorescence assay validated by HPLC-PDA analysis.
The study focused on converting tea bag waste into strong fluorescence carbon quantum dots (TBW-CQDs) for the detection of acrylamide in drinking water, antimicrobial activity, and photocatalytic degradation. The TBW-CQDs exhibited blue luminescence and maximum absorbance at 287 nm under UV light and distinctive fluorescence emission and excitation wavelengths at 425 nm and 287 nm, respectively. TBW-CQDs revealed a particle size of 8.12 ± 0.06 nm with a spherical morphology followed by an abundance of 59.29 % carbon and 39.82 % oxygen. For acrylamide extraction from water, the QuEChERS method was established, which exhibited a recovery rate of 97 to 99 %. The fluorescence-based sensor exhibited a low limit of detection of 0.35376 ppm, which was validated by HPLC-PDA (LOD 0.300688 ppm). TBW-CQDs degraded 90.62 % of indigo carmine and 93.19 % of methylene blue under bright sunlight. In conclusion, the fabricated TBW-CQDs provide a promising, cost-effective, and precise approach to acrylamide detection in drinking water.
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.