Skip to main navigation Skip to search Skip to main content

Development of a new aminophenol-extended naphthoquinone-based chemical sensor with superior performance and easy accessibility for on-site and instantaneous determination of Cu2+ ions in selected environmental and food samples

  • Istanbul Technical University

Research output: Contribution to journalArticlepeer-review

5 Citations (Scopus)

Abstract

A new colorimetric probe, based on aminophenol-extended naphthoquinone (APNQ), was synthesized by a straightforward one-step method. The chemical structures of APNQ and its copper complex were elucidated through the utilization of a range of spectroscopic techniques. The probe demonstrated noteworthy characteristics, including long-term stability, exceptional sensitivity to Cu2+ ions with a very fast and dual channels (colorimetric and spectrophotometric) response, and an impressive low detection limit of 16.74 ppb. Ratiometric determination of Cu2+ was successfully performed, yielding high recoveries and low relative standard deviations (RSD) across various water samples and fruit extracts. Moreover, the practical applicability of this method was demonstrated for on-site determination with smartphone applications, highlighting its superior sensitivity within the range of 3.33 × 10−7 to 1.07 × 10−3 molL−1 compared to other probes in the literature.

Original languageEnglish
Article number145182
JournalFood Chemistry
Volume491
DOIs
Publication statusPublished - 1 Nov 2025

Bibliographical note

Publisher Copyright:
© 2025 Elsevier Ltd

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

  1. SDG 2 - Zero Hunger
    SDG 2 Zero Hunger

Keywords

  • Aminophenol
  • Cu-sensor
  • Dual channels
  • Naphthoquinone
  • Smartphone

Fingerprint

Dive into the research topics of 'Development of a new aminophenol-extended naphthoquinone-based chemical sensor with superior performance and easy accessibility for on-site and instantaneous determination of Cu2+ ions in selected environmental and food samples'. Together they form a unique fingerprint.

Cite this