Voltammetric detection of caffeine content in different tea stuffs by using Co 3 O 4 /GCE-Nafion electrode
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ORIGINAL PAPER
Voltammetric detection of caffeine content in different tea stuffs by using Co3O4/GCE‑Nafion electrode Raj Kumar1 · Glulam Qadir1 · Kausar Rajar1 · Aamna Balouch1 · Zafar Hussain Ibupoto1,2 · Anand Parkash3 Received: 29 June 2020 / Accepted: 3 September 2020 © Iranian Chemical Society 2020
Abstract In this study, we synthesized Caffeine assisted C o3O4 nanostructures via a low-temperature hydrothermal method. After structural and surface characterization, prepared Co3O4 nanostructures were deposited on the surface of GCE through the drop-casting process with resulting electrode represented as C o3O4/GCE-Nafion. The modified electrode was used as a working electrode for oxidation of Caffeine (CAF). A square wave voltammetry technique used to examine the performance of the modified electrode offers the limit of detection (0.23 µM). In comparison, amperometry shows more sensitive responses such as the limit of detection (0.097 µM) and demonstrates good agreement in results at a wide range scale. The modified electrode exhibits good reproducibility with no significant interference in results. We compared these analytical results with other reported analytical techniques, but we obtain better results as compared to previous reports. Furthermore, Co3O4/ GCE-Nafion was used to determine the concentration of CAF in tea samples, and the excellent recoveries were obtained at different concentrations of CAF. These results offer good reusability of the modified electrode in real-sample analysis and suggest the electrode feasibility for quality assurance of food and drug regularity authority applications. Keywords Co3O4 NSs · Caffeine · Electrochemical Sensor · Food analysis
Introduction Caffeine (C8H10N4O2) is the white crystalline component of a natural alkaloid that relates to the xanthenes class of the plant. It is found in different plants, cold drinks, and energetic drinks include coffee seeds, tea leaves, Coca-Cola, cocoa bean, guarana berries, chocolates, yerba mate, cola nuts, and also widely synthesized in the laboratory [1–3]. Furthermore, Caffeine is also used as a supplementary Electronic supplementary material The online version of this article (https://doi.org/10.1007/s13738-020-02059-x) contains supplementary material, which is available to authorized users. * Anand Parkash [email protected] 1
National Centre of Excellence in Analytical Chemistry, University of Sindh, Jamshoro 76080, Pakistan
2
Division of Material Science, Department of Engineering and Mathematics, Lulea University of Technology, Lulea, Sweden
3
Key Laboratory of Applied Surface and Colloid Chemistry, Shaanxi Normal University, Chang’an West Street 620, Xi’an 710119, People’s Republic of China
component in some medicines like painkillers, diet pills, and cold medications [2, 4]. Caffeine has mainly positive effects, especially on alertness, well-being, and performance of physical and intellectual endurance [5–7]. Caffeine is a mild central nerve stimulant, and lifelong caffeine consumption may decre
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