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Article Abstract
Inspired by the free radical scavenging mechanism of tert-butylhydroquinone (TBHQ), smartphone-assisted colorimetric sensing hydrogels based on MnO nanoflowers (MnO NFs) nanozyme for TBHQ detection was developed. MnO NFs with excellent oxidase-like activity was successfully synthesized through the thermal decomposition of KMnO. These MnO NFs nanozyme could produce O and ·OH radicals, converting colorless TMB into blue oxTMB. The presence of TBHQ neutralizes these radicals, decreasing the absorbance at 652 nm. This offers a highly sensitive and quantitative method for detecting TBHQ in edible oils, with a linear detection range of 0.5-42 μg mL and a low detection limit of 0.087 μg mL. Additionally, a smartphone-assisted hydrogel was designed for visual and sensitive TBHQ detection. The results from this method closely matched those obtained through high-performance liquid chromatography, presenting an innovative and efficient approach for rapid TBHQ detection in edible oils.
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| http://dx.doi.org/10.1016/j.foodchem.2025.145264 | DOI Listing |
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