A smartphone-assisted colorimetric paper sensor based on MnO nanozymes as oxidase mimetics for rapid evaluation of total antioxidant capacity in foods.

Manganese dioxide nanozymes (MnO-zymes) with excellent oxidase-like properties were synthesized via a one-step solvothermal method. A rapid, portable smartphone-assisted colorimetric paper sensor based on MnO-zymes/TMB chromogenic system was developed for total antioxidant capacity (TAC) evaluation. The MnO-zymes immediately catalyzed the oxidation of colorless TMB to generate blue oxidation products (oxTMB), while antioxidants can quickly reduce oxTMB to TMB, causing noticeable fading of the blue color. Integrated with a smartphone-based RGB mode, ascorbic acid (AA) was quantified in the range 2.5-125.00 μM with a limit of detection (LOD) of 3.03 μM. Furthermore, using AA as a model analyte, the paper sensor was successfully applied to evaluate TAC in fruits and beverages, with results closely matching those obtained from a microplate reader-assisted colorimetric sensor and an ABTS free radical scavenging capacity assay kit. This high-performance sensor is simple, rapid, and accurate, showing great potential in practical application for TAC determination.