Graphene quantum dots mediated acrylamide biosensing

Abstract

Acrylamide (AA) is an unwanted food processing contaminant produced during cooking at high temperatures through the Maillard reaction between asparagine and reducing sugars or reactive carbonyls. In humans, it causes significant neurotoxicity, genotoxicity, and possible carcinogenicity. AA is categorized as a ‘Group 2A’ carcinogen by the International Agency for Research on Cancer (IARC). Bread, biscuits, and potato crisps are examples of foods heavy in starch that contain significant quantities of AA. Consequently, the detrimental effects of AA on human health make determining its quantitative content a crucial matter. Here, by immobilizing Hemoglobin nanoparticles (HbNPs) onto graphene quantum dots (GQDs) decorated pencil graphite (PG) electrode, we have developed a highly sensitive electrochemical biosensor for the detection of AA. Using cyclic voltammetry (CV), scanning electron microscopy (SEM), and electrochemical impedance spectroscopy (EIS), the developed working electrode (HbNPs/GQDs/PG) was examined at different stages of its preparation. The ideal pH and temperature for the fabricated biosensor were 5.0 and 35 °C, respectively and the biosensor demonstrated an acceptable level of selectivity, sensitivity, and stability along with a broad linear range (10 nM to 120 nM) and a low detection limit of 2.70 nM. The suggested strategy made use of less costly raw materials to ensure that it should be both effective and environmentally friendly. The sensor was effectively used to measure the amounts of AA in potato crisp samples.