A rapid voltammetric strategy for determination of ferulic acid using electrochemical nanostructure tool in food samples
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ORIGINAL PAPER
A rapid voltammetric strategy for determination of ferulic acid using electrochemical nanostructure tool in food samples Peyman Ebrahimi1 · Seyed‑Ahmad Shahidi1 · Majedeh Bijad1 Received: 2 May 2020 / Accepted: 27 July 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract In this project, we performed an electrochemical investigation using a reduced graphene (rG) decorated CdO nanocomposite/1methyl-3-octylimidazolium tetrafluoroborate ionic liquid (MOITF) carbon paste electrode (rG-CdO/MOITF/CPE) for determination of ferulic acid in food samples. In preparation of rG-CdO/MOITF/CPE, 6% w/w rG-CdO nanocomposite and 20% v/v room temperature ionic liquid were used to modify the bare CPE. SEM (Scanning Electron Microscopy) and XRD (X-Ray Diffraction) methods were applied to characterize the structure of the synthesized rG-CdO nanocomposite. At all the stages of this research, phosphate buffer solution (PBS) with the pH of 5.0, as an optimized pH condition, was used. The electron transfer coefficient (α) was obtained ⁓0.68 by recorded data from cyclic voltammogram of rG-CdO/MOITF/CPE in the presence of ferulic acid. In addition, using the chronoamperometric technique, the diffusion coefficient (D) of ferulic acid at rG-CdO/MOITF/CPE was calculated 5.4 × 10−5 cm2/s. Using the square wave voltammetry method, the linear dynamic range (LDR) was calculated to be from 0.02 to 400 μM, and the limitation of detection (LOD) was obtained as 8.0 nM. Eventually, the rG-CdO/MOITF/CPE was utilized to determine the amount of ferulic acid in food samples, and statistical calculations confirmed the sensitivity, selectivity, and precision of rG-CdO/MOITF/CPE, which is an electroanalytical tool. Keywords Ferulic acid · Electrochemical sensor · Food sample · Ionic liquid
Introduction It is widely accepted that, as far as food oxidation is concerned, antioxidants are considered as the most influential compounds, which can be added into foods due to inhibition of the activity of free radicals, which may cause oxidative destruction. In light of this fact, they could be carcinogen and could be considered as the reason for cardiovascular diseases [1]. Over the last few decades, since synthetic antioxidants were identified as disadvantageous substances; a significant interest has emerged in natural antioxidants. Generally, the antioxidant activity of plants is correlated with a group of well-known natural antioxidants named phenolic compounds [2]. Ferulic acid derived from the metabolism of phenylalanine and tyrosine, is one of the most abundant phenolic compounds found in crops, fruits, vegetables, and cereals [3, 4]. Compared to other antioxidants, the human * Seyed‑Ahmad Shahidi [email protected] 1
Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
body readily absorbs ferulic acid, which remains in the blood for a long time. Accordingly, ferulic acid is regarded as a preferred antioxidant; therefore, it is extensively employed in food
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