Oxidized titanium carbide MXene-enabled photoelectrochemical sensor for quantifying synergistic interaction of ascorbic acid based antioxidants system.

Antioxidants can protect organization from damage by scavenging of free radicals. When two kinds of antioxidants are consumed together, the total antioxidant capacity might be enhanced via synergistic interactions. Herein, we develop a simple, direct, and effective strategy to quantify the synergistic interaction between ascorbic acid (AA) and other different antioxidants by photoelectrochemical (PEC) technology. MXene TiC-TiO composites fabricated via hydrogen peroxide oxidation were applied as sensing material for the antioxidants interaction study. Under excitation of 470 nm wavelength, the photogenerated electrons transfer from the conduction band of TiO nanoparticles to the TiC layers, and the holes in TiO can oxidize antioxidants, leading to an enhanced photocurrent as the detection signal. This PEC sensor exhibits a good linear range to AA concentrations from 12.48 to 521.33 μM as well as obvious antioxidants capability synergism. In particular, the photocurrents of AA + gallic acid (GA) and AA + chlorogenic acid (CHA) mixtures at 476.19 μM increase 1.95 and 2.35 times respectively comparing with the sum of photocurrents of AA and GA or CHA. It is found that the synergistic effect is mainly depending on the fact that AA with the low redox potential (0.246 V vs NHE) can reduce other antioxidants radical to promote regeneration, improving the overall antioxidant performance. Moreover, it is proved that the greater redox potential of antioxidants, the more obvious the synergistic effect. In addition, the sensor was used to real sample assay, which provides available information towards food nutrition analysis, health products design and quality inspection.