A colorimetric sensor array for rapid discrimination of edible oil species based on a halogen ion exchange reaction between CsPbBr3 and iodide

Peroxides in edible oils, whose amounts are measured using the peroxide value, are closely related to human health. Long-term consumption of edible oils with high peroxide values can lead to a variety of human diseases, which highlights the significance of examining oil types and their corresponding peroxide values. For identifying a wide range of edible oils, we established a colorimetric sensor array based on the halogen ion exchange between CsPbBr3 and two iodides (octadecylammonium iodide (ODAI) and ZnI2). Different kinds of edible oils contain distinct peroxidic substances that have the distinct ability to oxidize iodides. After specific types of edible oils react with excess iodides (ODAI and ZnI2), different amounts of residual iodides are left for further halogen exchange with CsPbBr3, resulting in various colorimetric responses, measured in RGB (red/green/blue) values, under fluorescent light. Based on RGB pattern analysis as fingerprints using two anion exchangers (ODAI and ZnI2), our proposed colorimetric sensor array was proved by linear discriminant analysis (LDA) to have an ability to accurately distinguish edible oils at a minimal volumetric concentration of 6.67% in seven real samples.