Highly sensitive voltammetric determination of Allura Red (E129) food colourant on a planar carbon fiber sensor modified with shungite

This article presents an original planar carbon fiber electrode (PCFE), in which shungite (SHU) is used as a modifier for the first time. Shungite is a unique natural nanostructured composite consisting of carbon in the form of aggregated graphene stacks, oxides of silicon, titanium, aluminum, iron, magnesium, potassium, etc. Macro- and micro-elements, biologically active components that are present in shungite provide it with attractive antioxidant properties, make it a biocompatible and environmentally friendly material that meets the principles of green chemistry. A unique supramolecular structure of shungite carbon presents a multilayer globular-cluster formation with mesopores in the internal volume. It determines specific physical, chemical, catalytic, and adsorption properties of shungite. Carbon fiber with an irregular 3D structure was used as an effective electrode platform for strong immobilization of shungite. The PCFE was fabricated using a simple and scalable hot lamination technology that produces very low cost flexible planar electrodes. The sensor (SHU/PCFE) was characterized by scanning electron microscopy; electrochemical impedance analysis; cyclic, differential-pulse and stripping voltammetry. The SHU/PCFE showed a 2.5-fold increase in the electroactive surface area, a 1.8-fold decrease in the electron transfer resistance compared with the bare PCFE. Under optimal experimental conditions and preconcentration at +0.2 V (vs. Ag/AgCl) 180 s, the developed sensor allowed the quantification of Allura Red in the ranges of 0.001-0.1 and 0.1-2 μmol L^-1 with an extremely low detection limit of 0.36 nmol L^-1. Moreover, this convenient and cost-effective sensor also has good repeatability, stability and anti-interference ability. The interfering effect of sweeteners and preservatives in the determination of Allura Red does not exceed 3.6%. The practical application of the SHU/PCFE was demonstrated using drink samples, lollipops and pharmaceuticals.

Carbon-paste electrode modified by β-cyclodextrin as sensor for voltammetric determination of Tartrazine and Carmoisine from one drop

For food quality control methods, low cost, speed, and simplicity are essential. Electrochemical methods can satisfy all of these requirements. In this paper, we propose a fast and simple voltammetric method using a carbon-paste electrode modified with β-cyclodestrin for the determination of two common food azo dyes: Tartrazine and Carmoisine. To reduce the amount of sample required for analysis, in this work, we explored the prospect of another methodology similar to adsorption stripping voltammetry. The redox behavior of dyes, the influence of pH and scan rate on oxidation currents were investigated. Based on the results the scheme of oxidation of azo dyes was proposed. The use of the proposed approach in combination with the developed sensor makes it possible to determine Tartrazine and Carmoisine within their concentrations of 314-5024 ng/mL and 167-5340 ng/mL with calculation LOD 101 ng/mL and 60 ng/mL respectively. The proposed sensor was tested during analysis of model solutions and soft drinks and showed good results with high reproducibility.

Advancement in electrochemical strategies for quantification of Brown HT and Carmoisine (Acid Red 14) Drom Azo Dyestuff class

Brown HT and carmoisine, which are the most used dyestuffs in pharmaceuticals, textiles, cosmetics and foods, are important components of the Azo family. Although the Azo group is not toxic or carcinogenic under normal conditions, these dyestuffs require great care due to the reduction of the Azo functional group to amines. In particular, fast, reliable, easy, on-site and precise determinations of these substances are extremely necessary and important. In this review, the properties, applications, and electrochemical determinations of brown HT and carmoisine, which are used as synthetic food colorants, are discussed in detail. Up to now, sensor types, detection limits (LOD and LOQ), and analytical applications in the developed electrochemical strategies for both substances were compared. In addition, the validation parameters such as the variety of the sensors, sensitivity, selectivity and electrochemical technique in these studies were clarified one by one. While the electrochemical techniques recommended for brown HT were mostly used for the removal of dyestuff, for carmoisine they included fully quantitative centered studies. The percentiles of voltammetric techniques, which are the most widely used among these electroanalytical methods, were determined. The benefits of a robust electrochemical strategy for the determination of both food colors are summed up in this review. Finally, the brown HT and carmoisine suggestions for future perspectives in electrochemical strategy are given according to all their applications.

A Short Review on Electrochemical Sensing of Commercial Dyes in Real Samples Using Carbon Paste Electrodes

Synthetic dyes are commonly used in food products like soft drinks, vegetable sauces, jellies, etc. Most artificial dyes can cause cancer, therefore it is very important to develop sensors to detect them in food samples. Voltammetric methods with carbon paste electrodes (CPEs) are promising for this purpose. However, modification of CPEs is necessary to detect the commercial dyes in food samples in the presence of interferents. In the current review, we have discussed the different previous research in which detection of dyes is performed in real samples with good detection limits. The current review will be helpful for readers who are interested in developing low-cost electrodes for the effective determination of dyes in commercial products like soft drinks and vegetable sauces.

Simultaneous electrochemical sensing of dihydroxy benzene isomers at cost-effective allura red polymeric film modified glassy carbon electrode

Background

A simple and simultaneous electrochemical sensing platform was fabricated by electropolymerization of allura red on glassy carbon electrode (GCE) for the interference-free detection of dihydroxy benzene isomers.

Methods

The modified working electrode was characterized by electrochemical and field emission scanning electron microscopy methods. The modified electrode showed excellent electrocatalytic activity for the electrooxidation of catechol (CC) and hydroquinone (HQ) at physiological pH of 7.4 by cyclic voltammetric (CV) and differential pulse voltammetric (DPV) techniques.

Results

The effective split in the overlapped oxidation signal of CC and HQ was achieved in a binary mixture with peak to peak separation of 0.102 V and 0.103 V by CV and DPV techniques. The electrode kinetics was found to be adsorption-controlled. The oxidation potential directly depends on the pH of the buffer solution, and it witnessed the transfer of equal number of protons and electrons in the redox phenomenon.

Conclusions

The limit of detection (LOD) for CC and HQ was calculated to be 0.126 μM and 0.132 μM in the linear range of 0 to 80.0 μM and 0 to 110.0 μM, respectively, by ultra-sensitive DPV technique. The practical applicability of the proposed sensor was evaluated for tap water sample analysis, and good recovery rates were observed.

Graphical abstract

Electrocatalytic interaction of ALR/GCE with dihydroxy benzene isomers.