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A rapid and simple method based on manganese oxide nanosheets/tetramethyl benzidine system oxidation activity for bisulfite screening in food samples

Bayat Afshary, F ; Sharif University of Technology | 2024

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  1. Type of Document: Article
  2. DOI: 10.1016/j.jfca.2024.106538
  3. Publisher: 2024
  4. Abstract:
  5. Bisulfite is a food additive with preservative and antioxidant properties; however, excessive use can severely damage nutritional compounds in food, reducing nutritional value. Moreover, it can lead to the development of sensitivities, asthma, localized heart anemia, and lung cancer. Therefore, it is essential to establish a simple, innovative, fast, and reliable method for bisulfite identification in foodstuffs. In this research, a novel fluorescence method based on manganese oxide nanosheets and carbon dots is designed for bisulfite detection in food samples. Initially, manganese oxide nanosheets were synthesized via a bottom-up approach, and carbon dots are produced using a hydrothermal synthesis method. The manganese oxide nanosheets oxidize tetramethyl benzidine, quenching the fluorescence emission of carbon dots. In the presence of bisulfite, oxidized tetramethyl benzidine is reduced, leading to the recovery of carbon dot fluorescence emission. Thus, bisulfite could be identified through the fluorescence signal of carbon dots. The linear range of the method varies from 0.2 to 2.5 mg L−1, with a detection limit of 0.06 mg L−1. Additionally, the developed method exhibits a rapid response time (< 30 s), good sensitivity, and selectivity. The method is applied to measure bisulfite in food samples such as water, vinegar, sugar, and macaroni, showing relative recovery between 90 % and 106 %, and a relative standard deviation of less than 5 %. These results demonstrate the successful performance of this method compared to previous similar approaches. © 2024 Elsevier Inc
  6. Keywords:
  7. Bisulfite ; Carbon dots ; Enzyme mimic activity ; Fluorescence spectroscopy ; Manganese oxide nanosheets
  8. Source: Journal of Food Composition and Analysis ; Volume 134 , 2024 ; 08891575 (ISSN)
  9. URL: https://www.sciencedirect.com/science/article/abs/pii/S0889157524005726