Please use this identifier to cite or link to this item: https://hdl.handle.net/10356/80801
Title: Doped and undoped graphene platforms : the influence of structural properties on the detection of polyphenols
Authors: Chng, Chu’Er
Sofer, Zdenek
Pumera, Martin
Bonanni, Alessandra
Keywords: Electrochemical Techniques
Polyphenol
DRNTU::Science::Chemistry
Issue Date: 2016
Source: Chng, C., Sofer, Z., Pumera, M., & Bonanni, A. (2016). Doped and undoped graphene platforms: the influence of structural properties on the detection of polyphenols. Scientific Reports, 6, 20673. doi:10.1038/srep20673
Series/Report no.: Scientific Reports
Abstract: There is a huge interest in doped graphene and how doping can tune the material properties for the specific application. It was recently demonstrated that the effect of doping can have different influence on the electrochemical detection of electroactive probes, depending on the analysed probe, on the structural characteristics of the graphene materials and on the type and amount of heteroatom used for the doping. In this work we wanted to investigate the effect of doping on graphene materials used as platform for the detection of catechin, a standard probe which is commonly used for the measurement of polyphenols in food and beverages. To this aim we compared undoped graphene with boron-doped graphene and nitrogen doped graphene platforms for the electrochemical detection of standard catechin oxidation. Finally, the material providing the best electrochemical performance was employed for the analysis of real samples. We found that the undoped graphene, possessing lower amount of oxygen functionalities, higher density of defects and larger electroactive surface area provided the best electroanalytical performance for the determination of catechin in commercial beer samples. Our findings are important for the development of novel graphene platforms for the electrochemical assessment of food quality.
URI: https://hdl.handle.net/10356/80801
http://hdl.handle.net/10220/46603
DOI: 10.1038/srep20673
Rights: © 2016 The Authors (Nature Publishing Group). This work is licensed under a Creative Commons Attribution 4.0 International License. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in the credit line; if the material is not included under the Creative Commons license, users will need to obtain permission from the license holder to reproduce the material. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/
Fulltext Permission: open
Fulltext Availability: With Fulltext
Appears in Collections:SPMS Journal Articles

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