Reduce Graphene Oxide/Fe3O4 Nanocomposite Biosynthesized by Sour Lemon Peel; Using as Electro-catalyst for Fabrication of Vanillin Electrochemical Sensor in Food Products Analysis and Anticancer Activity

Herein, a simple and environmentally friendly approach for biosynthesis of reduce graphene oxide/Fe3O4 nanocomposite (rG-Fe3O4-NC) via sour lemon peel (SLP) as a reducing agent. Fe3O4 nanoparticle [face-centered cubic (fcc) structure] was decorated on the surface of rG by using co-precipitation strategy. The synthesized nanocomposites were characterized by TEM and XRD techniques. Afterward, the carbon paste electrode (CPE) was modified with rG-Fe3O4-NC and utilized as an electroanalytical sensor for monitoring of vanillin in food products in the concentration range of 1.0 nM to 250 mu M. The pH investigation confirmed that redox reaction of vanillin was occurred at surface of electrode in the presence of equal values of electron and proton. The recovery data 99.25-103.11% were detected for determination of vanillin in food products using rG-Fe3O4-NC/CPE as new electro-analytical sensor. The rG-Fe3O4-NC/CPE showed good stability in period time 80 days. In brief, rG synthesized by SLP showed good anticancer activity PC3 prostate and MCF7 breast cancer cells.

Automated summary

In this study, a novel and environmentally friendly approach using sour lemon peel as a reducing agent was developed for the biosynthesis of reduce graphene oxide/Fe3O4 nanocomposite. The synthesized nanocomposite was characterized and utilized as an electroanalytical sensor for the detection of vanillin in food products. The results showed that the sensor exhibited excellent stability and recovery performance, and the rG synthesized using sour lemon peel demonstrated good anticancer activity.