Abstract
We report on this work development of a highly responsive optical sensor for the detection of Kojic acid (KA) using fluorescent Carbon dots (CDs) derived from pomegranate peel. The CDs were extensively characterized to validate their structural properties and intrinsic fluorescence. Utilizing the fluorescence of synthesized CDs, the optical sensor based on the CDs fluorescence quenching. Sensor was developed for the rapid and sensitive detection of KA in food products, such as vinegar and soy sauce. The sensor exhibited high performance in a wide KA concentration range of 120–1200 µM with a limit of detection LOD reached 30 µM, showcasing its potential for practical applications in assessing food quality and safety.