Sustainable Conversion of Coffee Ground Waste into Carbon Dots for Sensing Food Antioxidants.

ABSTRACT: The total antioxidant capacity (TAC) of food products is a key parameter for assessing food quality and safety. In this work, iron-doped carbon dots (Fe-CDs) were successfully prepared using waste coffee grounds as a precursor with a satisfactory fluorescence quantum yield of 9.6%. The Fe-CDs exhibited exceptional peroxidase-like activity, which can oxidize colorless 3,3',5,5'-tetramethylbenzidine (TMB) to form blue oxTMB. Concurrently, oxTMB induced an inner filter effect, quenching the fluorescence of Fe-CDs. After being added to antioxidants such as glutathione, ascorbic acid, and L-cysteine, the generated reactive oxygen species (ROS) are consumed, thereby preventing the oxidation of TMB. The color of the mixed solution changed from dark to light blue, accompanied by the fluorescence r

SUBMITTER: Jiang N 

PROVIDER: S-EPMC12651370 | biostudies-literature | 2025 Nov

REPOSITORIES: biostudies-literature