Electrochemical sensing of caffeic acid antioxidant in wine samples using carbon paste electrode amplified with CdO/SWCNTs
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...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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International Association of Physical Chemists (IAPC)
2023-06-01
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| Series: | Journal of Electrochemical Science and Engineering |
| Subjects: | |
| Online Access: | https://pub.iapchem.org/ojs/index.php/JESE/article/view/1701 |
| _version_ | 1797797244808724480 |
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| author | Zahra Arab Sara Jafarian Hassan Karimi-Maleh Leila Roozbeh Nasiraie Mohammad Ahmadi |
| author_facet | Zahra Arab Sara Jafarian Hassan Karimi-Maleh Leila Roozbeh Nasiraie Mohammad Ahmadi |
| author_sort | Zahra Arab |
| collection | DOAJ |
| description |
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.
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| first_indexed | 2024-03-13T03:46:17Z |
| format | Article |
| id | doaj.art-1681f02eb4294fe29a1d2b3c4f4c3059 |
| institution | Directory Open Access Journal |
| issn | 1847-9286 |
| language | English |
| last_indexed | 2024-03-13T03:46:17Z |
| publishDate | 2023-06-01 |
| publisher | International Association of Physical Chemists (IAPC) |
| record_format | Article |
| series | Journal of Electrochemical Science and Engineering |
| spelling | doaj.art-1681f02eb4294fe29a1d2b3c4f4c30592023-06-22T21:05:06ZengInternational Association of Physical Chemists (IAPC)Journal of Electrochemical Science and Engineering1847-92862023-06-0110.5599/jese.1701Electrochemical sensing of caffeic acid antioxidant in wine samples using carbon paste electrode amplified with CdO/SWCNTsZahra Arab0Sara Jafarian1Hassan Karimi-Maleh2Leila Roozbeh Nasiraie3Mohammad Ahmadi4Department of Food Science and Technology, Nour Branch, Islamic Azad University, Nour, IranDepartment of Food Science and Technology, Nour Branch, Islamic Azad University, Nour, IranDepartment of Chemical Engineering, Quchan University of Technology, Quchan 9477177870, IranDepartment of Food Science and Technology, Nour Branch, Islamic Azad University, Nour, IranDepartment of Food Hygiene, Ayatollah Amoli Branch, Islamic Azad University, Amol 4615143358, Iran 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. https://pub.iapchem.org/ojs/index.php/JESE/article/view/1701Food sensornanocompositeelectroanalysismodified electrodesreal sample analysis |
| spellingShingle | Zahra Arab Sara Jafarian Hassan Karimi-Maleh Leila Roozbeh Nasiraie Mohammad Ahmadi Electrochemical sensing of caffeic acid antioxidant in wine samples using carbon paste electrode amplified with CdO/SWCNTs Journal of Electrochemical Science and Engineering Food sensor nanocomposite electroanalysis modified electrodes real sample analysis |
| title | Electrochemical sensing of caffeic acid antioxidant in wine samples using carbon paste electrode amplified with CdO/SWCNTs |
| title_full | Electrochemical sensing of caffeic acid antioxidant in wine samples using carbon paste electrode amplified with CdO/SWCNTs |
| title_fullStr | Electrochemical sensing of caffeic acid antioxidant in wine samples using carbon paste electrode amplified with CdO/SWCNTs |
| title_full_unstemmed | Electrochemical sensing of caffeic acid antioxidant in wine samples using carbon paste electrode amplified with CdO/SWCNTs |
| title_short | Electrochemical sensing of caffeic acid antioxidant in wine samples using carbon paste electrode amplified with CdO/SWCNTs |
| title_sort | electrochemical sensing of caffeic acid antioxidant in wine samples using carbon paste electrode amplified with cdo swcnts |
| topic | Food sensor nanocomposite electroanalysis modified electrodes real sample analysis |
| url | https://pub.iapchem.org/ojs/index.php/JESE/article/view/1701 |
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