A disposable electrochemical caffeine sensor based on a screen-printed electrode modified with a copper-metal organic framework and functionalized multi-walled carbon nanotube nanocomposite-Reference-Cited by-同舟云学术

A disposable electrochemical caffeine sensor based on a screen-printed electrode modified with a copper-metal organic framework and functionalized multi-walled carbon nanotube nanocomposite

Published:2024 Issue: Volume: Page:
ISSN:1144-0546
Container-title:New Journal of Chemistry
language:en
Short-container-title:New J. Chem.

Author:

Saraban Muktinan¹²³,Numnuam Apon¹²³,Nontipichet Natha¹,Kangkamano Tawatchai⁴^ORCID,Thavarungkul Panote¹²³,Kanatharana Proespichaya¹²³,Khumngern Suntisak¹²^ORCID

Affiliation:

1. Center of Excellence for Trace Analysis and Biosensor, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand

2. Division of Physical Science, Faculty of Science, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand

3. Center of Excellence Innovation in Chemistry, Faculty of Science, Prince of Songkhla University, Hat Yai, Songkhla 90110, Thailand

4. Division of Chemistry, Faculty of Science, Thaksin University, Phatthalung Campus, Paphayom, Phatthalung 93110, Thailand

Abstract

A novel portable caffeine sensor was developed based on a copper-based metal–organic framework and multi-walled carbon nanotube nanocomposite which significantly increased the active surface area and conductivity of the electrode.

Funder

National Research Council of Thailand

Prince of Songkla University

Publisher

Royal Society of Chemistry (RSC)

Subject

Materials Chemistry,General Chemistry,Catalysis

Link

http://pubs.rsc.org/en/content/articlepdf/2024/NJ/D3NJ05570A

Reference25 articles.

1. Tobacco, alcohol, and caffeine use: A review of their interrelationships.

2. Novel cork-graphite electrochemical sensor for voltammetric determination of caffeine

3. Electrochemical detection combined with artificial neural networks for the simultaneous intelligent sensing of caffeine and chlorogenic acid

4. Analysis of total phenolic compounds and caffeine in teas using variable selection approach with two-dimensional fluorescence and infrared spectroscopy