Electrochemical Determination of Bromate in Different Types of Flour and Bread by a Sensitive Amperometric Sensor Based
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Electrochemical Determination of Bromate in Different Types of Flour and Bread by a Sensitive Amperometric Sensor Based on Palladium Nanoparticles/Graphene Oxide Nanosheets Mir Reza Majidi & Seyran Ghaderi & Karim Asadpour-Zeynali & Hossein Dastangoo
Received: 13 October 2014 / Accepted: 7 December 2014 # Springer Science+Business Media New York 2015
Abstract In the present work, a novel amperometric sensor for bromate detection and determination based on palladium nanoparticles supported by graphene oxide nanosheets (PdNPs-GO) modified glassy carbon (GC) electrode was fabricated. The graphene nanosheets were functionalized using a novel method, and palladium nanoparticles were synthesized by electrodeposition method. The surface morphology of modified electrodes was investigated using scanning electron microscopy (SEM). Determination and investigation of electrochemical parameters of bromate reduction were performed using rotating disk electrode (RDE) amperometry and cyclic voltammetry (CV) methods, respectively. The experimental data showed that PdNPs-GO/GC electrode has significant electrocatalytic activity toward bromate reduction. A wide concentration range (1–10 μM and 10–1,000 μM) with a good detection limit (1.05×10−7 M) were achieved. Also, this sensor has a short response time (15 s) and its sensitivity is 7.428 A/Mcm2. The accuracy of the proposed method was investigated by recovery experiments in different flour and bread samples where good recoveries were obtained (between 94 and 110 %). Furthermore, this electrode exhibited remarkable stability, repeatability, and selectivity.
Keywords Bromate reduction . RDE amperometric sensor . Functionalized graphene nanosheets . Palladium nanoparticles . Electrodeposition
M. R. Majidi (*) : S. Ghaderi : K. Asadpour-Zeynali : H. Dastangoo Department of Analytical Chemistry, Faculty of Chemistry, University of Tabriz, Tabriz 51664, Iran e-mail: [email protected]
Introduction Exposure to trace amounts of contaminants in water and foods for a long period causes numerous effects on human health (Marco et al. 2013). Bromate ion (BrO3−) is a kind of these contaminants that is classified as a potential carcinogen (Chen et al. 2010). BrO3− is a by-product in water that is formed when ozonation or chlorination process is used to disinfect bromide-containing water and also when chlorinated water is exposed to sunlight (Zhang et al. 2013). Potassium bromate is a powerful oxidizing agent that chemically ages flour much faster than the open air. Therefore, it is mainly used in the bread-making process to mature and improve dough (Menendez-Miranda et al. 2013). Also, bromate may be added to fish paste, fermented beverages, permanent wave solutions, and hair care products (Balamurugan and Chen 2007). It has been demonstrated that bromate is linked to cancer in laboratory animals. Oral administration of BrO3− in drinking water to rats and mice induce significant increased incidences of mesotheliomas of the peritoneum, renal and thyroid cell tumors. In addition, experiments
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