Researchers from Nanyang Technological University in Singapore tested different graphene platforms for the detection of caffeine in samples. The ability of analysis of food components is crucial for various food safety applications.

The researchers compared the performances of graphite oxide (GPO), graphene oxide (GO), and electrochemically reduced graphene oxide (ERGO) for caffeine detection. ERGO performed best and showed lower oxidation potential, sensitivity, linearity and reproducibility of the response. ERGO managed to test caffeine levels of soluble coffee, teas and energetic drinks were measured without the need of any sample pre-treatment.