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Detección electroquímica mejorada de quercetina en muestras de alimentos utilizando nanopartículas de α-Fe2O3@700
S Lokeswara Reddy1, Raheel Akram1, Songporn Thipprasert1
1Research Laboratory for Analytical Instrument and Electrochemistry Innovation, Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai, 50200, Thailand; Research Laboratory on Advanced Materials for Sensor and Biosensor Innovation, Materials Research Center and Center of Excellence for Innovation in Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai, 50200, Thailand.
Abstract:
Quercetin (Que), a potent bioactive flavonoid widely found in fruits and vegetables, is renowned for its strong antioxidant, anti-inflammatory, and antiviral properties. Accurate quantification of Que is crucial for evaluating nutritional and therapeutic benefits. In this study, a highly sensitive and selective electrochemical sensor was developed using screen-printed carbon electrodes (SPCEs) modified with calcined hematite nanoparticles (α-Fe2O3@700 NPs). The α-Fe2O3 NPs, synthesized via a simple co-precipitation method followed by calcination at 700 °C, exhibited a rice grain-like morphology that enhanced electron transport and catalytic activity. The α-Fe2O3@700 NPs/SPCE displayed a distinct oxidation peak (Ep) at -0.046 V and a low charge transfer resistance of 573.6 Ω/cm2, confirming efficient electron transfer. The sensor achieved a broad linear range (100 nM - 1.5 mM) with a low detection limit of 12.9 nM and excellent reproducibility (RSD = 3.0 %). Recovery studies in real food samples yielded satisfactory results (89.20-104.26 %), and the sensor retained 97.3 % of its initial response after 30 days, indicating high stability. These results demonstrate that α-Fe2O3@700 NPs enable a robust and reliable platform for sensitive quercetin detection in complex food matrices.
