High Sensitive Nanostructure Square Wave Voltammetric Sensor for Determination of Vanillin in Food Samples

Title:High Sensitive Nanostructure Square Wave Voltammetric Sensor for Determination of Vanillin in Food Samples

Volume: 13 Issue: 1

Author(s): Mohammad A. Khalilzadeh and Zahra Arab

Affiliation:

Keywords: Vanillin, CuFe₂O₄ nanoparticles, ionic liquid, food analysis, sqaure wave voltammetry, carbon paste electrode.

Abstract: Vanillin (VAL) is an important flavoring agent in foods, beverages, and pharmaceuticals samples. It is a more atractive food additive as flavor enhancer. Therefore, determination of VAL is important in food industrials. A new method for the determination of VAL in food samples was developed by sqaure wave voltammetry using carbon paste electrode modified with CuFe₂O₄ nanoparticles and ionic liquid as a working electrode. The obtained CuFe₂O₄ nanoparticles were characterized by transmission electron microscopy (TEM) method. The modfied electrode shows high electrocatalytic activity for VAL electrooxidation at pH=7.0 as an optimum condition. A linear calibration plot was obtained in the concentration range of 0.1–700.0 µM with a detection limit of 0.07 µM. The proposed electrode was successfully applied for the detectermination of VAL in biscuit, chocolate and coffee milk samples.

Cite this article as:

Khalilzadeh A. Mohammad and Arab Zahra, High Sensitive Nanostructure Square Wave Voltammetric Sensor for Determination of Vanillin in Food Samples, Current Analytical Chemistry 2017; 13 (1) . https://dx.doi.org/10.2174/1573411012666160805145331