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Cyanide (CN) anions are highly toxic and pose a serious threat to biological systems. Therefore, a strategy for the rational design of a new optical sensor for the selective and sensitive recognition of CN in aqueous media is presented. The approach relies on the blend of structure-property relationships to design the optimal sensor unit and tune its sensing characteristics. Two urea-based receptors, NPH and NPN, have been designed to investigate their ability to recognize anions in the solution phase. The sensor shows the advantageous features of both absorption and emission spectrometry in the visible spectral range, a red shift in fluorescence, and enhancement upon analyte coordination. In addition, the limit of detection (LOD) determined using UV-visible and fluorescence titration experiments was found to be 0.28 μM and 1.36 μM, respectively, which were much lower than the maximum concentration set by the World Health Organization (WHO) guidelines for cyanide (1.9 μmol L) in drinking water. Despite having the same anion-binding site, , urea unit, the sensitivity and selectivity of both the probes were found to be different. A plausible mechanistic study reveals hydrogen bonding interactions followed by deprotonation, which further facilitated the extent of intramolecular charge transfer (ICT). This paper explores the potential practical use of the system for screening paper strips, real-life water samples, and food samples, highlighting its potential as a cyanide detection chemo-sensor. Moreover, the DPPH free radical scavenging study revealed that NPH had good antioxidant properties.
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http://dx.doi.org/10.1039/d4ay02277g | DOI Listing |
Anal Methods
June 2025
Department of Chemistry, Indian Institute of Technology Guwahati, Assam 781039, India.
Cyanide (CN) anions are highly toxic and pose a serious threat to biological systems. Therefore, a strategy for the rational design of a new optical sensor for the selective and sensitive recognition of CN in aqueous media is presented. The approach relies on the blend of structure-property relationships to design the optimal sensor unit and tune its sensing characteristics.
View Article and Find Full Text PDFAnal Bioanal Chem
January 2025
Analytical Chemistry of Contaminants, Department of Chemistry and Physics, Research Centre for Mediterranean Intensive Agrosystems and Agrifood Biotechnology (CIAIMBITAL), Agrifood Campus of International Excellence (ceiA3), University of Almeria, E-04120, Almeria, Spain.
To overcome the toxic nature of organic solvents, scientific interest in the use of green solvents, particularly natural deep eutectic solvents (NADES), has increased over the past decade, leading to new applications in the food, nutraceutical, pharmaceutical, and cosmetic industries. Understanding the physicochemical properties and molecular interactions of NADES is essential for uncovering new potential applications in these fields. In this study, several lactic and citric acid-based NADES, as well as chloride choline- and urea-based NADES, were evaluated for their physicochemical properties, including density, pH, viscosity, conductivity, and refractive index.
View Article and Find Full Text PDFFood Res Int
November 2020
Departamento de Química Analítica, Química Física e Ingeniería Química, Universidad de Alcalá, Ctra. Madrid-Barcelona, Km. 33.600, 28871 Alcalá de Henares, Madrid, Spain; Instituto de Investigación Química Andrés M del Rio, IQAR, Universidad de Alcalá, Ctra. Madrid-Barcelona, Km. 33.600,
Several works have been focused on the extraction of polysaccharides, polyphenols and caffeine from spent coffee grounds (SCG) and their application in food formulations, but the peptide bioactivity from SCG protein hydrolysates has never been addressed. In the present work and for the first time, two different methods to isolate proteins from SCG have been compared, demonstrating that a urea-based extraction buffer provides a higher yield. This extraction method was then applied to compare the protein content in SCG from different coffee-brewing preparations, showing a higher protein content in SCG from espresso coffee machines.
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