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<p>A total antioxidant capacity index is critical for assessing antioxidant quality and oxidative stress in foods, beverages, and pharmaceuticals, typically measured through colorimetric detection of antioxidants such as ascorbic acid (AA). Herein, porous branched core–shell Pd@PtCo nanozyme was prepared by a one-pot wet-chemical co-reduction method. The Co-doping greatly improved the catalytic activity due to regulating electronic states of Pd@PtCo nanozyme. Its peroxidase (POD)-like activity was investigated by catalyzing 3,3′,5,5′-tetramethylbenzidine (TMB) oxidation in the presence of hydrogen peroxide (H<sub>2</sub>O<sub>2</sub>). Its affinity for both TMB and H<sub>2</sub>O<sub>2</sub> substrates was evaluated by&#xa0;kinetics analysis, unveiling the Michaelis–Menten constants (<i>K</i><sub>m</sub>) of 3.38&#xa0;mM and 5.88&#xa0;mM, and maximum initial velocities (<i>V</i><sub>max</sub>) of 16.26 × 10<sup>−8</sup>&#xa0;M&#xa0;s<sup>−1</sup> and 3.52 × 10<sup>−8</sup>&#xa0;M&#xa0;s<sup>−1</sup>, respectively. By virtue of the superior POD-like catalytic property, a colorimetric sensor was built for sensitive determination of H<sub>2</sub>O<sub>2</sub> and AA. The sensor exhibited good linear ranges of 50–5000&#xa0;μM and 20–600&#xa0;μM for AA and H<sub>2</sub>O<sub>2</sub>, respectively, coupled with low detection limits of 14.8&#xa0;μM (H<sub>2</sub>O<sub>2</sub>) and 1.7&#xa0;μM (AA). Furthermore, the sensor was successfully employed in the assays of commercial tablets and juices, with satisfactory results through the recovery tests. The Pd@PtCo nanozyme holds a promising potential for bioanalysis and related food analysis.</p> Graphical abstract <p></p>

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Regulating electronic states of porous branched core–shell Pd@PtCo nanozyme by Co-doping for boosting colorimetric analytical performance of ascorbic acid and hydrogen peroxide

  • 期刊论文

  • 发表日期：

    2025年7月4日

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  • Jin-Yu Li,
  • Lei Lin,
  • Yu-Ting Wu,
  • Ai-Jun Wang,
  • Tuck Yun Cheang,
  • Jiu-Ju Feng,
  • Chao Yang

摘要

A total antioxidant capacity index is critical for assessing antioxidant quality and oxidative stress in foods, beverages, and pharmaceuticals, typically measured through colorimetric detection of antioxidants such as ascorbic acid (AA). Herein, porous branched core–shell Pd@PtCo nanozyme was prepared by a one-pot wet-chemical co-reduction method. The Co-doping greatly improved the catalytic activity due to regulating electronic states of Pd@PtCo nanozyme. Its peroxidase (POD)-like activity was investigated by catalyzing 3,3′,5,5′-tetramethylbenzidine (TMB) oxidation in the presence of hydrogen peroxide (H2O2). Its affinity for both TMB and H2O2 substrates was evaluated by kinetics analysis, unveiling the Michaelis–Menten constants (Km) of 3.38 mM and 5.88 mM, and maximum initial velocities (Vmax) of 16.26 × 10−8 M s−1 and 3.52 × 10−8 M s−1, respectively. By virtue of the superior POD-like catalytic property, a colorimetric sensor was built for sensitive determination of H2O2 and AA. The sensor exhibited good linear ranges of 50–5000 μM and 20–600 μM for AA and H2O2, respectively, coupled with low detection limits of 14.8 μM (H2O2) and 1.7 μM (AA). Furthermore, the sensor was successfully employed in the assays of commercial tablets and juices, with satisfactory results through the recovery tests. The Pd@PtCo nanozyme holds a promising potential for bioanalysis and related food analysis.

Graphical abstract