Electrochemical Sensing of Gallic Acid in Beverages Using a 3D Bio-Nanocomposite Based on Carbon Nanotubes/Spongin-Atacamite
Abstract
:1. Introduction
2. Materials and Methods
2.1. Reagents
2.2. Apparatus and Measurements
2.3. Preparation of the CPEs
2.4. Preparation of Sample Solutions
3. Results
3.1. Electrochemical Behavior of CPEs towards GA Oxidation
3.2. Electrochemical Characterization of CPEs
3.3. Optimization of Sp-At/MWCNTs/CPE Composition
3.4. Influence of pH on GA Oxidation
3.5. Scan Rate Influence on the Oxidation of GA
3.6. Quantification of GA by DPV
3.7. Quantification of GA by Amperometry
3.8. Stability, Reproducibility, and Selectivity of Sp-At/MWCNTs/CPE
3.9. Determination of GA in Real Samples
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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CPE No. | MWCNTs (%W) | Sp-At (%W) | Graphite (%W) | Paraffin Oil (%W) |
---|---|---|---|---|
1 | 5.0 | 0.0 | 75 | 20 |
2 | 0.0 | 5.0 | 75 | 20 |
3 | 2.5 | 2.5 | 75 | 20 |
4 | 5.0 | 2.5 | 72.5 | 20 |
5 | 2.5 | 5.0 | 72.5 | 20 |
6 | 5.0 | 5.0 | 70 | 20 |
7 | - | - | 80 | 20 |
Electrode | Method | Sample | LR | LOD | Ref. |
---|---|---|---|---|---|
Cerium-based metal organic framework on multi-walled carbon nanotubes) modified GCE (CeMOF/MWCNTs/GCE) | DPV | Tea | 1.5–200 μM | 0.14 μM | [64] |
Poly(diphenylamine-4-sulfonic acid) modified GCE (poly(DPASA)/GCE) | CV | Honey and peanut | 0.5–0.3 mM | 4.35 nM | [24] |
Copper-phthalocyanine-conjugated graphitic-carbon-nitride-nanosheet-modified ITO 1 (CuPTc/g-C3N4Ns/ITO) | DPV | Fruit juice, alcoholic beverages, and tea | 10–445 nM | 0.5 nM | [65] |
Activated pencil lead electrode (APLE) | DPV | Black/green tea and mango juice | 0.49–830 µM | 0.25 µM | [66] |
Fe3O4/chitosan/CPE | DPV | Green tea | 0.5–300.0 μM | 12.1 nM | [36] |
Bismuth-nanoparticle-decorated MWCNT/CPE (Bi-MWCNT/MCPE) | Chronoamperometry | Clove and green tea | 1.0–100.0 μM | 0.16 µM | [26] |
Reduced-graphene-oxide-modified carbon ceramic electrode (RGO) | SWV 2 | Red wine and black/white tea | 0.51–46.40 μM | 86 nM | [67] |
(Sp-At/MWCNTs/CPE) | Amperometry DPV | Black/green tea and red wine | 0.25–550 μM 0.5–1000 µM | 3.6 nM 5.4 nM | This work |
Sample | Spiked (μM) | Detected GA (μM) | Recovery (%) | RSD (%) |
---|---|---|---|---|
Black tea | - | 30.7 | - | 3.2 |
10 | 40.6 | 98.2 | 2.3 | |
30 | 59.9 | 97 | 2.6 | |
Green tea | - | 31.2 | - | 3.6 |
10 | 41 | 98 | 2.9 | |
30 | 62 | 102 | 3.5 | |
Red wine | - | 18.2 | - | 4 |
10 | 27.8 | 95.2 | 3.3 | |
30 | 47.4 | 97.1 | 3.5 |
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Falahi, S.; Falahi, S.; Zarejousheghani, M.; Ehrlich, H.; Joseph, Y.; Rahimi, P. Electrochemical Sensing of Gallic Acid in Beverages Using a 3D Bio-Nanocomposite Based on Carbon Nanotubes/Spongin-Atacamite. Biosensors 2023, 13, 262. https://doi.org/10.3390/bios13020262
Falahi S, Falahi S, Zarejousheghani M, Ehrlich H, Joseph Y, Rahimi P. Electrochemical Sensing of Gallic Acid in Beverages Using a 3D Bio-Nanocomposite Based on Carbon Nanotubes/Spongin-Atacamite. Biosensors. 2023; 13(2):262. https://doi.org/10.3390/bios13020262
Chicago/Turabian StyleFalahi, Sedigheh, Sepideh Falahi, Mashaalah Zarejousheghani, Hermann Ehrlich, Yvonne Joseph, and Parvaneh Rahimi. 2023. "Electrochemical Sensing of Gallic Acid in Beverages Using a 3D Bio-Nanocomposite Based on Carbon Nanotubes/Spongin-Atacamite" Biosensors 13, no. 2: 262. https://doi.org/10.3390/bios13020262