Non-enzymatic electrochemical detection of xanthine from edible oral arms of jellyfish Catostylus Perezi (Ranson 1945) using CuO nanostructures derived from sugar molasses

Abstract

Abstract In many areas of the world, including Europe and Asia, edible oral arms of jellyfish Catostylus perezi are considered as highly promising sources of protein. Therefore, rapid and economical methods are needed to monitor for toxicants such as Xanthine present in its meat. With the aid of highly electrocatalytic CuO nanostructures prepared with sugar molasses, a non-enzymatic electrochemical sensor for measuring xanthine was developed in this study. CuO nanostructures were studied for their catalytic performance and charge transfer rate due to sugar molasses' influence on their surface morphology, crystalline and optical properties. A total of two samples were made with molasses in volumes of 1 mL and 2 mL. Scanning electron microscopy (SEM), X-ray diffraction (XRD), Fourier transform infrared (FTIR) and UV-visible spectroscopy have been used to examine the morphological, structural, and physical-chemical properties of CuO nanostructures produced by low-temperature aqueous chemical growth. Sugar molasses significantly influenced the surface, crystallinity, electrical properties, and electrocatalytic properties of CuO nanostructures, allowing the fabrication of an electrode that is efficient for non-enzymatic detection of xanthine in pH 7.0 phosphate buffer solution. Measurements of cyclic voltammetry and chronoamperometry were used to estimate the dynamic linear range in the range of 0.0001 to 0.01 mM with a limit of detection of 0.00001 mM. Several important sensor parameters, including selectivity, stability, and reproducibility, were also examined. It was inferred that sample 1's electrode performance was improved because of its large number of active sites, favorable morphology, tunable optical band gap, fast charge transfer rate at the interface, and small average crystallite size. Tests with cyclic voltammetry were conducted under real-life conditions to detect xanthine in jellyfish meat. In this way, sugar molasses supports CuO to provide enhanced electrocatalytic properties, offering a promising approach for developing new functional nanomaterials that are used in biomedical applications, foods, and energy storage.