Abstract
Vanillin (VAL) is an important flavoring agent in foods, beverages, and pharmaceuticals samples. It is a more atractive food additive as flavor enhancer. Therefore, determination of VAL is important in food industrials. A new method for the determination of VAL in food samples was developed by sqaure wave voltammetry using carbon paste electrode modified with CuFe2O4 nanoparticles and ionic liquid as a working electrode. The obtained CuFe2O4 nanoparticles were characterized by transmission electron microscopy (TEM) method. The modfied electrode shows high electrocatalytic activity for VAL electrooxidation at pH=7.0 as an optimum condition. A linear calibration plot was obtained in the concentration range of 0.1–700.0 µM with a detection limit of 0.07 µM. The proposed electrode was successfully applied for the detectermination of VAL in biscuit, chocolate and coffee milk samples.
Keywords: Vanillin, CuFe2O4 nanoparticles, ionic liquid, food analysis, sqaure wave voltammetry, carbon paste electrode.
Current Analytical Chemistry
Title:High Sensitive Nanostructure Square Wave Voltammetric Sensor for Determination of Vanillin in Food Samples
Volume: 13 Issue: 1
Author(s): Mohammad A. Khalilzadeh and Zahra Arab
Affiliation:
Keywords: Vanillin, CuFe2O4 nanoparticles, ionic liquid, food analysis, sqaure wave voltammetry, carbon paste electrode.
Abstract: Vanillin (VAL) is an important flavoring agent in foods, beverages, and pharmaceuticals samples. It is a more atractive food additive as flavor enhancer. Therefore, determination of VAL is important in food industrials. A new method for the determination of VAL in food samples was developed by sqaure wave voltammetry using carbon paste electrode modified with CuFe2O4 nanoparticles and ionic liquid as a working electrode. The obtained CuFe2O4 nanoparticles were characterized by transmission electron microscopy (TEM) method. The modfied electrode shows high electrocatalytic activity for VAL electrooxidation at pH=7.0 as an optimum condition. A linear calibration plot was obtained in the concentration range of 0.1–700.0 µM with a detection limit of 0.07 µM. The proposed electrode was successfully applied for the detectermination of VAL in biscuit, chocolate and coffee milk samples.
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Cite this article as:
Khalilzadeh A. Mohammad and Arab Zahra, High Sensitive Nanostructure Square Wave Voltammetric Sensor for Determination of Vanillin in Food Samples, Current Analytical Chemistry 2017; 13 (1) . https://dx.doi.org/10.2174/1573411012666160805145331
DOI https://dx.doi.org/10.2174/1573411012666160805145331 |
Print ISSN 1573-4110 |
Publisher Name Bentham Science Publisher |
Online ISSN 1875-6727 |
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