Original scientific paper
https://doi.org/10.5599/jese.1701
Electrochemical sensing of caffeic acid antioxidant in wine samples using carbon paste electrode amplified with CdO/SWCNTs
Zahra Arab
; Department of Food Science and Technology, Nour Branch, Islamic Azad University, Nour, Iran
Sara Jafarian
; Department of Food Science and Technology, Nour Branch, Islamic Azad University, Nour, Iran
Hassan Karimi-Maleh Karimi-Maleh
orcid.org/0000-0002-1027-481X
; Department of Chemical Engineering, Quchan University of Technology, Quchan 9477177870, Iran
Leila Roozbeh Nasiraie
; Department of Food Science and Technology, Nour Branch, Islamic Azad University, Nour, Iran
Mohammad Ahmadi
; Department of Food Hygiene, Ayatollah Amoli Branch, Islamic Azad University, Amol 4615143358, Iran
Abstract
An electrochemical sensor was introduced as an analytical tool for monitoring caffeic acid in food samples. This analytical tool was amplified by cadmium oxide decorated on single wall carbon nanotubes as a new catalyst and showed a powerful ability to sensing of caffeic acid in food products. The presence of cadmium oxide decorated on single wall carbon nanotubes catalyst improved the oxidation signal of caffeic acid about 2.4 times at optimum conditions. The pH investigation confirmed that the redox reaction of caffeic acid was pH dependent and showed maximum sensitivity at pH 7.0. The paste electrode amplified with cadmium oxide decorated on single wall carbon nanotubes was successfully monitored caffeic acid in the concentration range 0.02–200 µM with a detection limit of 9.0 nM, respectively. The standard addition strategy showed a recovery range of 97.96 – 102.59 % to the measurement of caffeic acid in fruit juice, white and red wine that was acceptable for the fabrication of a new analytical tool in food monitoring.
Keywords
Food sensor; nanocomposite; electroanalysis; modified electrodes; real sample analysis
Hrčak ID:
314046
URI
Publication date:
19.6.2023.
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