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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

  • Czech description

Classification

  • Type

    J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database

  • CEP classification

  • OECD FORD branch

    21101 - Food and beverages

Result continuities

  • Project

  • 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

  • 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

  • UT code for WoS article

    000748663200007

  • EID of the result in the Scopus database

    2-s2.0-85123233256