Fluorescent Turn on Sensing of Caffeine in Food Sample Based on Sulfur-Doped Carbon Quantum Dots and Optimization of Process Parameters Through Response Surface Methodology

Fluorescent Turn on Sensing of Caffeine in Food Sample Based on Sulfur-Doped Carbon Quantum Dots and Optimization of Process Parameters Through Response Surface Methodology Publisher

Nemati F¹ ; Hosseini M^{2, 3} ; Zaredorabei R¹ ; Salehnia F⁴ ; Ganjali MR^{4, 5}

Show Affiliations

1. Research Laboratory of Spectrometry & Micro and Nano Extraction, Department of Chemistry, Iran University of Science and Technology, Tehran, Iran
2. Department of Life Science Engineering, Faculty of New Sciences & Technologies, University of Tehran, Tehran, Iran
3. Department of Pharmaceutical Biomaterials and Medical Biomaterials Research Center, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran
4. Center of Excellence in Electrochemistry, School of Chemistry, College of Science, University of Tehran, Tehran, Iran
5. Biosensor Research Center, Endocrinology and Metabolism Molecular-Cellular Sciences Institute, Tehran University of Medical Sciences, Tehran, Iran

Source: Sensors and Actuators# B: Chemical Published:2018

Abstract

We have demonstrated a fluorescence approach for rapid, simple and selective detection of caffeine in real media using sulfur-doped carbon quantum dots (S-CQDs) as probe. S-CQDs were synthesized by microwave-assisted treatment using citric acid as carbon source and sodium thiosulfate as passivator, respectively. The obtained S-CQDs emitted strong blue fluorescence under 365 nm UV light excitation with a high quantum yield of 21.4%. The fluorescence of S-CQDs is strongly quenched by Cu2+ mainly due to dynamic quenching. A detailed investigation of the quenching mechanisms was carried out. Upon addition of caffeine, the fluorescence of S-CQDs was recovered due to the formation of copper-caffeine complexes. Therefore, we designed an off-on fluorescent probe for detection of caffeine based on this phenomenon. The effective parameters in sensing process, including time, temperature, pH and concentration of S-CQDs, were optimized using response surface methodology (RSM) based on central composite design. Under optimal conditions, the fluorescence intensity of the system increased linearly with increasing concentrations of caffeine from 0.2 μM to 70 μM. The limit of detection of caffeine was 0.05 μM. The established method showed a high selectivity for caffeine activity compared with other interference components. Finally, the carbon quantum dots −based fluorescent probe was successfully employed for the caffeine detection in real sample, and satisfactory results were achieved. © 2018 Elsevier B.V.

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Style	Citing Format
MLA	Nemati F, et al.. "Fluorescent Turn on Sensing of Caffeine in Food Sample Based on Sulfur-Doped Carbon Quantum Dots and Optimization of Process Parameters Through Response Surface Methodology." Sensors and Actuators# B: Chemical, vol. 273, no. , 2018, pp. 25-34.
APA	Nemati F, Hosseini M, Zaredorabei R, Salehnia F, Ganjali MR (2018). Fluorescent Turn on Sensing of Caffeine in Food Sample Based on Sulfur-Doped Carbon Quantum Dots and Optimization of Process Parameters Through Response Surface Methodology. Sensors and Actuators# B: Chemical, 273(), 25-34.
Chicago	Nemati F, Hosseini M, Zaredorabei R, Salehnia F, Ganjali MR. "Fluorescent Turn on Sensing of Caffeine in Food Sample Based on Sulfur-Doped Carbon Quantum Dots and Optimization of Process Parameters Through Response Surface Methodology." Sensors and Actuators# B: Chemical 273, no. (2018): 25-34.
Harvard	Nemati F et al. (2018) 'Fluorescent Turn on Sensing of Caffeine in Food Sample Based on Sulfur-Doped Carbon Quantum Dots and Optimization of Process Parameters Through Response Surface Methodology', Sensors and Actuators# B: Chemical, 273(), pp. 25-34.
Vancouver	Nemati F, Hosseini M, Zaredorabei R, Salehnia F, Ganjali MR. Fluorescent Turn on Sensing of Caffeine in Food Sample Based on Sulfur-Doped Carbon Quantum Dots and Optimization of Process Parameters Through Response Surface Methodology. Sensors and Actuators# B: Chemical. 2018;273():25-34.
BibTex	@article{ author = {Nemati F and Hosseini M and Zaredorabei R and Salehnia F and Ganjali MR}, title = {Fluorescent Turn on Sensing of Caffeine in Food Sample Based on Sulfur-Doped Carbon Quantum Dots and Optimization of Process Parameters Through Response Surface Methodology}, journal = {Sensors and Actuators# B: Chemical}, volume = {273}, number = {}, pages = {25-34}, year = {2018} }
RIS	TY - JOUR AU - Nemati F AU - Hosseini M AU - Zaredorabei R AU - Salehnia F AU - Ganjali MR TI - Fluorescent Turn on Sensing of Caffeine in Food Sample Based on Sulfur-Doped Carbon Quantum Dots and Optimization of Process Parameters Through Response Surface Methodology JO - Sensors and Actuators# B: Chemical VL - 273 IS - SP - 25 EP - 34 PY - 2018 ER -

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