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.
The scientist say their findings can prove to be of great value for understanding the applicability of different graphene materials to real samples for sense-and-act analysis.
The Nanyang Technological University has been involved many graphene researches in the past, including the development of a new camera sensor made from graphene that can detect a broad light spectrum and Indium's role in possibly improving the GO reduction process.
