Quercetin capped silver nanoparticles as an electrochemical sensor for ultrasensitive detection of chloramphenicol in food and water samples

Abstract

This study demonstrates the green, rapid and simple synthesis of silver nanoparticles (AgNPs) by employing bio-flavonoid (quercetin), which acts as a stabilizing and reducing agent. The nanoparticles were prepared by a simple one pot method. AgNPs were characterized by using various characterization techniques like High-resolution transmission electron microscopy (HRTEM), Ultraviolet-visible spectroscopy (UV-visible), X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FT-IR) and Field emission scanning electron microscopy (FESEM) with energy dispersive spectrometry (EDS). Later on, these nanoparticles were further used to construct the electrochemical sensing electrode and also for the precise and sensitive determination of chloramphenicol (CAP) antibiotic using cyclic voltammetry (CV) and linear sweep voltammetry (LSV). The fabricated sensor exhibits outstanding electrochemical performance, with a linear response for CAP concentrations between 0 μM to 80 μM and a limit of detection (LOD) of 265.6 nM. Further, the present sensor displayed impressive selectivity, reproducibility and high sensitivity. The designed sensor was deployed for the detection of CAP in real samples (water, milk and honey) to demonstrate its ability to perform real-time analysis with a satisfactory recovery rate. The results of real sample analysis using LSV were compared with the standard method (HPLC) and found comparable. Hence, the developed electrochemical sensor displayed great potential for detecting CAP in real samples with desirable recovery rates.