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

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

Journal Name: Current Analytical Chemistry

Volume 13 , Issue 1 , 2017

Become EABM
Become Reviewer
Call for Editor

Graphical 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.

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

Rights & PermissionsPrintExport Cite as

Article Details

Year: 2017
Published on: 25 December, 2016
Page: [81 - 86]
Pages: 6
DOI: 10.2174/1573411012666160805145331
Price: $65

Article Metrics

PDF: 23