Highly Sensitive Detection of Kojic Acid in Food Samples Using Fluorescent Carbon Dots derived from Pomegranate peel

Highly Sensitive Detection of Kojic Acid in Food Samples Using Fluorescent Carbon Dots derived from Pomegranate peel | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Article Highly Sensitive Detection of Kojic Acid in Food Samples Using Fluorescent Carbon Dots derived from Pomegranate peel Omnia Omar, Ahmed Saad, Mohsen Ghali This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-4412905/v1 This work is licensed under a CC BY 4.0 License Status: Published Journal Publication published 10 Sep, 2024 Read the published version in Scientific Reports → Version 1 posted 13 You are reading this latest preprint version Abstract We report on this work development of a highly responsive optical sensor for the detection of Kojic acid (KA) using fluorescent Carbon dots (CDs) derived from pomegranate peel. The CDs were extensively characterized to validate their structural properties and intrinsic fluorescence. Utilizing the fluorescence of synthesized CDs, the optical sensor based on the CDs fluorescence quenching. Sensor was developed for the rapid and sensitive detection of KA in food products, such as vinegar and soy sauce. The sensor exhibited high performance in a wide KA concentration range of 120–1200 µM with a limit of detection LOD reached 30 µM, showcasing its potential for practical applications in assessing food quality and safety. Physical sciences/Nanoscience and technology/Graphene Physical sciences/Nanoscience and technology/Nanoscale devices Physical sciences/Nanoscience and technology/Nanoscale materials Physical sciences/Nanoscience and technology/Other nanotechnology Photoluminescence KA Optical sensors Nano-Carbon Biomass. Full Text Additional Declarations No competing interests reported. Cite Share Download PDF Status: Published Journal Publication published 10 Sep, 2024 Read the published version in Scientific Reports → Version 1 posted Editorial decision: Revision requested 05 Jun, 2024 Reviews received at journal 05 Jun, 2024 Reviewers agreed at journal 03 Jun, 2024 Reviews received at journal 03 Jun, 2024 Reviewers agreed at journal 25 May, 2024 Reviewers agreed at journal 24 May, 2024 Reviews received at journal 23 May, 2024 Reviewers agreed at journal 22 May, 2024 Reviewers invited by journal 22 May, 2024 Editor assigned by journal 22 May, 2024 Editor invited by journal 21 May, 2024 Submission checks completed at journal 20 May, 2024 First submitted to journal 13 May, 2024 You are reading this latest preprint version Research Square lets you share your work early, gain feedback from the community, and start making changes to your manuscript prior to peer review in a journal. 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The CDs were extensively characterized to validate their structural properties and intrinsic fluorescence. Utilizing the fluorescence of synthesized CDs, the optical sensor based on the CDs fluorescence quenching. Sensor was developed for the rapid and sensitive detection of KA in food products, such as vinegar and soy sauce. 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