Chemically Reduced Graphene Oxide for the Assessment of Food Quality: How the Electrochemical Platform Should Be Tailored to the Application

Chu'Er Chng, Adriano Ambrosi, Chun Kiang Chua, Martin Pumera, Alessandra Bonanni

Research output: Contribution to journalArticle

3 Citations (Scopus)

Abstract

Graphene platforms have been drawing considerable attention in electrochemistry for the detection of various electroactive probes. Depending on the chemical composition and properties of the probe, graphene materials with diverse structural features may be required to achieve an optimal electrochemical performance. This work comprises a comparative study on three chemically modified graphenes, obtained from the same starting material and with different oxygen functionalities and structural defects (graphene oxide (GO), chemically reduced graphene oxide (CRGO), and thermally reduced graphene oxide (TRGO)) towards the electrochemical detection of quinine, an important flavoring agent present in tonic-based beverages. In general, the reduced graphenes, namely CRGO and TRGO, showed enhanced performance in terms of calibration sensitivity and selectivity, due to the improved heterogeneous electron-transfer rates on their surfaces. In particular, CRGO provided the best overall electrochemical performance, which can be attributed to its higher density of structural defects and reduced amount of oxygen functionalities. For this reason, CRGO was employed for the electrochemical detection of quinine in commercial tonic drink samples, showing high sensitivity and selectivity, and therefore representing a valid low-cost alternative to more complicated and time consuming traditional analytical methods.

Original languageEnglish
Pages (from-to)1930-1936
Number of pages7
JournalChemistry - A European Journal
Volume23
Issue number8
DOIs
Publication statusPublished - 2017 Jan 1

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Graphite
Oxides
Graphene
Quinine
Oxygen
Defects
Beverages
Electrochemistry
Calibration
Electrons
Chemical analysis

All Science Journal Classification (ASJC) codes

  • Catalysis
  • Chemistry(all)
  • Organic Chemistry

Cite this

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abstract = "Graphene platforms have been drawing considerable attention in electrochemistry for the detection of various electroactive probes. Depending on the chemical composition and properties of the probe, graphene materials with diverse structural features may be required to achieve an optimal electrochemical performance. This work comprises a comparative study on three chemically modified graphenes, obtained from the same starting material and with different oxygen functionalities and structural defects (graphene oxide (GO), chemically reduced graphene oxide (CRGO), and thermally reduced graphene oxide (TRGO)) towards the electrochemical detection of quinine, an important flavoring agent present in tonic-based beverages. In general, the reduced graphenes, namely CRGO and TRGO, showed enhanced performance in terms of calibration sensitivity and selectivity, due to the improved heterogeneous electron-transfer rates on their surfaces. In particular, CRGO provided the best overall electrochemical performance, which can be attributed to its higher density of structural defects and reduced amount of oxygen functionalities. For this reason, CRGO was employed for the electrochemical detection of quinine in commercial tonic drink samples, showing high sensitivity and selectivity, and therefore representing a valid low-cost alternative to more complicated and time consuming traditional analytical methods.",
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Chemically Reduced Graphene Oxide for the Assessment of Food Quality : How the Electrochemical Platform Should Be Tailored to the Application. / Chng, Chu'Er; Ambrosi, Adriano; Chua, Chun Kiang; Pumera, Martin; Bonanni, Alessandra.

In: Chemistry - A European Journal, Vol. 23, No. 8, 01.01.2017, p. 1930-1936.

Research output: Contribution to journalArticle

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