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Utilizing CuO nanostructures derived from sugar molasses for the detection of xanthine

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Abstract

This study developed a non-enzymatic electrochemical sensor for measuring xanthine using CuO nanostructures made from sugar molasses. The influence of sugar molasses on the surface morphology, crystallization, and optical properties of CuO nanostructures have been investigated during low-temperature aqueous chemical growth method. The influence of different amounts of sugar molasses such as 1 mL (sample 1) and 2 mL (sample 2) on the shape, optical, and crystalline properties of CuO nanostructures was evaluated. The monoclinic phase of sugar molasses CuO nanostructures was confirmed and heterogeneity in the shape orientation was also observed. The optical characterization has revealed a decrease in the optical band gap from 3.36 eV, 2.90 eV, and 2.36 eV for the pure CuO, sample 1, and sample 2, respectively. The proposed CuO nanostructures were found highly active toward electrochemical non-enzymatic detection of xanthine in phosphate buffer solution of pH 7.0. The CuO nanostructures prepared with 1 mL of sugar molasses (sample 1) were observed highly efficient toward non-enzymatic xanthine detection and dynamic linear ranges for various xanthine concentrations were estimated using cyclic voltammetry (CV) and chronoamperometry (CA). Both CV and CA have revealed the dynamic linear range of proposed xanthine sensor from 0.0001 to 0.01 mM and a limit of detection (LOD) of 0.00001 mM. The presented xanthine sensor was evaluated by different sensor evaluation parameters such as selectivity, stability, reproducibility, and the observed performance of sensor was found highly satisfactory. The CuO nanostructures prepared with sugar molasses (sample 1) has shown improved performance due to its high number of active sites, its favorable morphology, its tunable optical band gap, and its fast charge transfer rate at the interface. The CuO nanostructures (sample 1) exhibited charge transfer resistance of 7.72 Ohms and electrochemical active surface area of 0.00202 µF cm−2. Significantly, CV experiments were conducted under real-life conditions to detect xanthine. Taken together, the combined findings of this work clearly emphasize that sugar molasses-derived CuO nanostructures provide enhanced electrocatalytic properties, thereby offering potential use in diverse biomedical, food, and energy storage-related applications.

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The authors declare that the data supporting the findings of this study are available within the paper.

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Acknowledgements

The authors wish to acknowledge the Pakistan Science Foundation (PSF) for partial support under the project PSF/CRP/Consrm-66. Authors acknowledge the Higher Education Commission Pakistan for its partial support of the project NRPU/8350. Ajman University-DRGS-2023-IRG-HBS-02 and the Researchers Supporting Project Number (RSP2023R78) at King Saud University, Riyadh, Saudi Arabia are also greatly acknowledged.

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Authors and Affiliations

  1. Department of Fresh Water Biology and Fisheries, Institute of Plant Science, University of Sindh, Fisheries University of Sindh, Jamshoro, Sindh, Pakistan

    Baradi Waryani, Areesha Siddiqui, Ihsan Ali Mahar & Mehnaz Parveen

  2. Dr. M.A Kazi Institute of Chemistry, University of Sindh, Jamshoro, 76080, Pakistan

    Asma Bibi & Zafar Hussain Ibupoto

  3. Institute of Chemistry, Shah Abdul Latif University Khairpur Mirs, Sindh, Pakistan

    Aneela Tahira

  4. College of Humanities and Sciences, Department of Mathematics and Sciences, Ajman University, P.O. Box 346, Ajman, United Arab Emirates

    Elmuez Dawi

  5. Department of Chemistry, College of Science, King Saud University, 11451, Riyadh, Saudi Arabia

    Ayman Nafady & Ali Alsalme

  6. Department of Chemical and Geological Sciences, University of Cagliari, Campus of Monserrato, 09042, Monserrato, CA, Italy

    Matteo Tonezzer

  7. Centre for Environmental Sciences, University of Sindh Jamshoro, Jamshoro, Sindh, 76080, Pakistan

    Muhammad Ali Bhatti

  8. Department of Metallurgy and Materials, NED University of Engineering and Technology, Karachi, 75270, Pakistan

    Aqeel Ahmed Shah

  9. Institute of Plant Sciences, University of Sindh, Jamshoro, 76080, Pakistan

    Saeed Akhtar

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  1. Baradi Waryani
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  2. Aneela Tahira
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  14. Zafar Hussain Ibupoto
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Contributions

BW analyzed jellyfish samples and provided information about jellyfish food. AT performed the XRD and FTIR analyses and wrote the first draft. SA contributed to the jellyfish sampling and provided the sources. AB synthesized the material and measured the FTIR spectrum. MAB presented the results and performed the optical studies. AS prepared the jellyfish meat samples and assisted in the actual analysis of the samples. IAM performed the partial electrochemical analysis. MP conducted the ECSA calculations. ED validated the results and contributed to the first draft of the manuscript. AAS performed the SEM measurements. MT proofread and edited the first draft of the manuscript. AN edited the manuscript and partially supervised the work. AA performed the EIS analysis and drafted the report. ZHI supervised the study and wrote the first draft of the manuscript.

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Correspondence to Baradi Waryani or Zafar Hussain Ibupoto.

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Waryani, B., Tahira, A., Akhtar, S. et al. Utilizing CuO nanostructures derived from sugar molasses for the detection of xanthine. J Mater Sci: Mater Electron 35, 232 (2024). https://doi.org/10.1007/s10854-023-11908-3

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