Fluorescence Turns on-off-on Sensing of Ferric Ion and L-Ascorbic Acid by Carbon Quantum Dots

K. Msto, Ravin and Omar Othman, Hazha and R. Al-Hashimi, Baraa and Salahuddin Ali, Diyar and H. Hassan, Dlshad and Q. Hassan, Aso and Smaoui, Slim (2023) Fluorescence Turns on-off-on Sensing of Ferric Ion and L-Ascorbic Acid by Carbon Quantum Dots. Journal of Food Quality, 2023.

Text (Research Article) 5555608.pdf - Published Version Download (2MB)

Abstract

This study used a hydrothermal approach to create a sensitive and focused nanoprobe. Using an “on-off-on” sensing mechanism, the nanoprobe was employed to detect and quantify ferric ions and L-ascorbic acid. Synthesis of the carbon quantum dots was achieved with a single hydrothermal step at 180°C for 24 hours using hot pepper as the starting material. The prepared CQDs showed high fluorescence with a quantum yield of 30% when excited at 350 nm, exhibiting excitation-dependent fluorescence. The emission of the CQDs can be quenched by adding ferric ions, which can be attributed to complex formation leading to nonradiative photoinduced electron transfer (PET). Adding L-ascorbic acid, which can convert ferric ions into ferrous ions, break the complex, and restore the fluorescence of CQD. The linear range and LOD were (10–90) μM and 1 μM for ferric ions, respectively, and L-ascorbic acid’s linear range was (5–100) μM while LOD was 0.1 μM quantification of both substances was accomplished. In addition, orange fruit was used as an actual sample source for ascorbic acid analysis, yielding up to 99% recovery.

Actions (login required)

View Item