Sensitive determination of Tartrazine (E 102) based on Chitosan/Nanoparticles/MWCNTs Modified Gold Electrode in food and beverage products
Food dyes can be categorized into natural and synthetic color. Tartrazine (E 102) which belong to the family of azo dyes and commonly used in food industry. Tartrazine imparts positive and negative benefits as well, by giving attractive physical appearance and consumer acceptance for over centuries...
| Main Authors: | , , |
|---|---|
| Format: | Conference or Workshop Item |
| Language: | English |
| Published: |
e-VIBS, Faculty of Science and Natural Resources
2016
|
| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/18994/1/Sensitive%20determination%20of%20Tartrazine.pdf |
| _version_ | 1825713318818480128 |
|---|---|
| author | Rovina Kobun Shafiquzzaman Siddiquee Sharifudin MD SHAARANI |
| author_facet | Rovina Kobun Shafiquzzaman Siddiquee Sharifudin MD SHAARANI |
| author_sort | Rovina Kobun |
| collection | UMS |
| description | Food dyes can be categorized into natural and synthetic color. Tartrazine (E 102) which belong to the family of azo dyes and commonly used in food industry. Tartrazine imparts positive and negative benefits as well, by giving
attractive physical appearance and consumer acceptance for over centuries. However, excessively intake of food Tartrazine can cause toxicity and pathogenicity to human. Due to arising of the health issues to mankind,
researchers gave attentions for determination of Tartrazine by using analytical and advance methods. Currently, there are several analytical methods available, however, these methods are required skilled persons, time consuming and high cost. Herein, an electrochemical sensor was
developed based on the combination of nanomaterials (chitosan, calcium nanoparticles and multiwall carbon nanotubes) for detection of Tartrazine. Electrochemical behavior of the modified gold electrode in the presence of Tartrazine was studied by using cyclic voltammetry and differential pulse voltammetry. Under optimal conditions, the DPV was detected with different concentrations of Tartrazine in the range of 0.1 to 10 ppm, with low detection limit (3.3s/s). |
| first_indexed | 2024-03-06T02:54:43Z |
| format | Conference or Workshop Item |
| id | ums.eprints-18994 |
| institution | Universiti Malaysia Sabah |
| language | English |
| last_indexed | 2024-03-06T02:54:43Z |
| publishDate | 2016 |
| publisher | e-VIBS, Faculty of Science and Natural Resources |
| record_format | dspace |
| spelling | ums.eprints-189942018-03-01T02:23:51Z https://eprints.ums.edu.my/id/eprint/18994/ Sensitive determination of Tartrazine (E 102) based on Chitosan/Nanoparticles/MWCNTs Modified Gold Electrode in food and beverage products Rovina Kobun Shafiquzzaman Siddiquee Sharifudin MD SHAARANI TX341-641 Nutrition. Foods and food supply Food dyes can be categorized into natural and synthetic color. Tartrazine (E 102) which belong to the family of azo dyes and commonly used in food industry. Tartrazine imparts positive and negative benefits as well, by giving attractive physical appearance and consumer acceptance for over centuries. However, excessively intake of food Tartrazine can cause toxicity and pathogenicity to human. Due to arising of the health issues to mankind, researchers gave attentions for determination of Tartrazine by using analytical and advance methods. Currently, there are several analytical methods available, however, these methods are required skilled persons, time consuming and high cost. Herein, an electrochemical sensor was developed based on the combination of nanomaterials (chitosan, calcium nanoparticles and multiwall carbon nanotubes) for detection of Tartrazine. Electrochemical behavior of the modified gold electrode in the presence of Tartrazine was studied by using cyclic voltammetry and differential pulse voltammetry. Under optimal conditions, the DPV was detected with different concentrations of Tartrazine in the range of 0.1 to 10 ppm, with low detection limit (3.3s/s). e-VIBS, Faculty of Science and Natural Resources 2016 Conference or Workshop Item PeerReviewed text en https://eprints.ums.edu.my/id/eprint/18994/1/Sensitive%20determination%20of%20Tartrazine.pdf Rovina Kobun and Shafiquzzaman Siddiquee and Sharifudin MD SHAARANI (2016) Sensitive determination of Tartrazine (E 102) based on Chitosan/Nanoparticles/MWCNTs Modified Gold Electrode in food and beverage products. In: international conference on science and natural resources. |
| spellingShingle | TX341-641 Nutrition. Foods and food supply Rovina Kobun Shafiquzzaman Siddiquee Sharifudin MD SHAARANI Sensitive determination of Tartrazine (E 102) based on Chitosan/Nanoparticles/MWCNTs Modified Gold Electrode in food and beverage products |
| title | Sensitive determination of Tartrazine (E 102) based on Chitosan/Nanoparticles/MWCNTs Modified Gold Electrode in food and beverage products |
| title_full | Sensitive determination of Tartrazine (E 102) based on Chitosan/Nanoparticles/MWCNTs Modified Gold Electrode in food and beverage products |
| title_fullStr | Sensitive determination of Tartrazine (E 102) based on Chitosan/Nanoparticles/MWCNTs Modified Gold Electrode in food and beverage products |
| title_full_unstemmed | Sensitive determination of Tartrazine (E 102) based on Chitosan/Nanoparticles/MWCNTs Modified Gold Electrode in food and beverage products |
| title_short | Sensitive determination of Tartrazine (E 102) based on Chitosan/Nanoparticles/MWCNTs Modified Gold Electrode in food and beverage products |
| title_sort | sensitive determination of tartrazine e 102 based on chitosan nanoparticles mwcnts modified gold electrode in food and beverage products |
| topic | TX341-641 Nutrition. Foods and food supply |
| url | https://eprints.ums.edu.my/id/eprint/18994/1/Sensitive%20determination%20of%20Tartrazine.pdf |
| work_keys_str_mv | AT rovinakobun sensitivedeterminationoftartrazinee102basedonchitosannanoparticlesmwcntsmodifiedgoldelectrodeinfoodandbeverageproducts AT shafiquzzamansiddiquee sensitivedeterminationoftartrazinee102basedonchitosannanoparticlesmwcntsmodifiedgoldelectrodeinfoodandbeverageproducts AT sharifudinmdshaarani sensitivedeterminationoftartrazinee102basedonchitosannanoparticlesmwcntsmodifiedgoldelectrodeinfoodandbeverageproducts |