Sulfur doped graphene quantum dots as a potential sensitive fluorescent probe for the detection of quercetin

•Design and synthesis of a novel fluorescent sensing probe.•Quenching in fluorescence of SGQDs by quercetin was explained through the inner filter effect (IFE).•IFE-based fluorescent probe was developed to detect quercetin in real-time red wine samples.•Fluorescent probe exhibited virtues of rapidit...

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Bibliographic Details
Published in:Food chemistry Vol. 317; p. 126457
Main Authors: Kadian, Sachin, Manik, Gaurav
Format: Journal Article
Language:English
Published: England Elsevier Ltd 01.07.2020
Subjects:
3-mercaptopropionic acid
3-Mercaptopropionic Acid - chemistry
citric acid
Citric Acid - chemistry
Color
detection limit
Flavonoids - chemistry
Fluorescence
fluorescent dyes
Fluorescent Dyes - chemistry
Fluorescent probe
Food Analysis - methods
graphene
Graphite - chemistry
Hydrogen-Ion Concentration
Inner filter effect
Limit of Detection
Pharmaceutical assay
quantitative analysis
quantum dots
Quantum Dots - chemistry
Quenching
Quercetin
Quercetin - analysis
red wines
regression analysis
Solvents - chemistry
Spectrometry, Fluorescence - methods
sulfur
Sulfur - chemistry
Sulfur doped graphene quantum dots
Wine - analysis
Pharmaceutical assay
Inner filter effect
Sulfur doped graphene quantum dots
Fluorescent probe
Quercetin
Quenching
ISSN:0308-8146, 1873-7072, 1873-7072
Online Access:Get full text
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Summary:•Design and synthesis of a novel fluorescent sensing probe.•Quenching in fluorescence of SGQDs by quercetin was explained through the inner filter effect (IFE).•IFE-based fluorescent probe was developed to detect quercetin in real-time red wine samples.•Fluorescent probe exhibited virtues of rapidity, selectivity, simplicity, economic, and high sensitivity. In this work, a novel, selective and sensitive fluorescent probe (sulfur doped graphene quantum dots, SGQDs) was designed for real-time detection of quercetin in red wine samples. SGQDs were synthesized by pyrolyzing citric acid (CA) and 3-Mercaptopropionic acid (MPA) and characterized through advanced techniques. It was observed that fluorescence intensity of SGQDs could be substantially quenched by the addition of quercetin through inner filter effect (IFE) mechanism. Additionally, a visual color change (colorless to light yellow) was also noticed after addition of quercetin into a solution of SGQDs. The change in SGQDs fluorescence intensity with varying quercetin content revealed good linearity in the 0–50.0 μM range with regression coefficient of 0.9943 and a lowest detection limit of 0.006 μg/mL. To authenticate the real-time application of SGQDs as a potential fluorescent probe, red wine samples having different quercetin concentrations were used for quantitative analysis, after the optimization of several analytical parameters.
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ISSN:0308-8146
1873-7072
1873-7072
DOI:10.1016/j.foodchem.2020.126457