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Issue 16, 2017
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Physicochemical properties and cytotoxicity of carbon dots in grilled fish

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Abstract

In recent years, the presence of food-borne nanoparticles during food processing has been a controversial issue. In this paper, we introduced a class of extremely low-cytotoxicity carbon dots (CDs) extracted from grilled pike eel which have been consumed for thousands of years. These CDs are water-soluble, quasi-spherical, and nanosized (approximately 2.75 nm). UV illumination can excite CDs to emit a strong sapphire luminescence with a quantum yield as high as 68.7%. X-ray diffraction (XRD) analysis showed that these nanoparticles are amorphous attributed to the disordered carbon atoms. X-ray photoelectron spectroscopy (XPS) measurements showed that the CDs contain a predominant C1s peak at 284.43 eV and an O1s peak at 531.35 eV accompanied by a pronounced N1s peak at 399.34 eV, with the atomic percentages of 66.58%, 17.5% and 15.91%, respectively. Moreover, the CDs also have excellent biocompatibility and could ease into the cytoplasmic region of MC3T3-E1 cells without any seriously imposed toxicity against cells.

Graphical abstract: Physicochemical properties and cytotoxicity of carbon dots in grilled fish

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Publication details

The article was received on 16 Jun 2017, accepted on 01 Jul 2017 and first published on 03 Jul 2017


Article type: Paper
DOI: 10.1039/C7NJ02163A
Citation: New J. Chem., 2017,41, 8490-8496
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    Physicochemical properties and cytotoxicity of carbon dots in grilled fish

    J. Bi, Y. Li, H. Wang, Y. Song, S. Cong, D. Li, D. Zhou, B. Zhu and M. Tan, New J. Chem., 2017, 41, 8490
    DOI: 10.1039/C7NJ02163A

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