A sensitive and economical electrochemical platform for detection of food additive tert-butylhydroquinone based on porous Co3O4 nanorods embellished chemically oxidized carbon black
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F46747885%3A24620%2F22%3A00010706" target="_blank" >RIV/46747885:24620/22:00010706 - isvavai.cz</a>
Result on the web
<a href="https://www.sciencedirect.com/science/article/pii/S0956713522000378?via=ihub" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0956713522000378?via=ihub</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.foodcont.2022.108844" target="_blank" >10.1016/j.foodcont.2022.108844</a>
Alternative languages
Result language
angličtina
Original language name
A sensitive and economical electrochemical platform for detection of food additive tert-butylhydroquinone based on porous Co3O4 nanorods embellished chemically oxidized carbon black
Original language description
Artificial food preservatives are widely utilized across the globe to prolong shelf life of food. In this paper, a highly sensitive and cost-effective electrochemical sensor for the nanomolar detection of synthetic antioxidant tert-butyl hydroquinone (TBHQ) commonly used as a food preservative is reported. A hybrid nanocomposite was sonochemically prepared by embedding surface functionalized carbon black (FCB) on spinel Co3O4 nanorods. We used oxalic acid mediated co-precipitation approach in the synthesis of highly porous Co3O4 nanorods and CB was chemically oxidized using acid-treatment. Significant characterization techniques including XRD, SEM, mapping, Raman spectroscopy, FTIR, and EIS were utilized for analyzing morphological and structural properties of materials. The prepared hybrid nanocomposite modified electrode exhibited excellent electrochemical performance. A high sensitivity of 7.94 mu A mu M-1 cm(-2), ultra-low detection limit of 1 nM, and quantification limit of 5 nM was achieved in TBHQ detection based on the modified electrode. Furthermore, the practicality of the developed electrochemical sensor in TBHQ detection is confirmed by conducting real sample analysis experiment in beef tallow, peanut oil, and lake water resulting in adequate recovery values.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2022
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
FOOD CONTROL
ISSN
0956-7135
e-ISSN
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Volume of the periodical
136
Issue of the periodical within the volume
JUN
Country of publishing house
GB - UNITED KINGDOM
Number of pages
11
Pages from-to
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UT code for WoS article
000748663200007
EID of the result in the Scopus database
2-s2.0-85123233256