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Article Abstract
Assessing the total antioxidant capacity (TAC) of foods plays a significant role in dietary guidance and disease risk reduction. Therefore, building a simple, rapid, and sensitive sensing method for detecting TAC possesses broad application prospects. Herein, we constructed a novel nanozyme catalyzed‒surface-enhanced Raman resonance scattering (SERRS) sensing strategy for analysis of TAC based on polyvinylpyrrolidone coated gold nanoparticles (AuNPs@PVP) that was synthesized by one step reduction method. AuNPs@PVP not only served as the SERRS substrate but also possessed high oxidase activity which can catalyze 3,3',5,5'-tetramethylbenzidine (TMB) oxidation by generating hydroxyl radicals (•OH) and superoxide anion free radical (•O). According to the inhibiting effect of antioxidants, ascorbic acid (AA) was selected as the representative for TAC detection. The linear range and limit of detection (LOD) were determined to be 10‒10 M and 0.6 nM, respectively. More importantly, the proposed nanozyme catalyzed‒SERRS strategy has been successfully applied to the detection of TAC in fruit juices, demonstrating promising potential in the field of food supervision and healthcare applications.
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| http://dx.doi.org/10.1016/j.talanta.2023.125554 | DOI Listing |
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