A sensitive and economical electrochemical platform for detection of food additive tert-butylhydroquinone based on porous Co3O4 nanorods embellished chemically oxidized carbon black

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

A sensitive and economical electrochemical platform for detection of food additive tert-butylhydroquinone based on porous Co3O4 nanorods embellished chemically oxidized carbon black

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

A sensitive and economical electrochemical platform for detection of food additive tert-butylhydroquinone based on porous Co3O4 nanorods embellished chemically oxidized carbon black

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2022

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

FOOD CONTROL

ISSN

0956-7135

e-ISSN

—

Svazek periodika

136

Číslo periodika v rámci svazku

JUN

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

11

Strana od-do

—

Kód UT WoS článku

000748663200007

EID výsledku v databázi Scopus

2-s2.0-85123233256