Electrochemical oxidation of caffeic acid in the presence of 1,4-benzenediboronic acid: CEC mechanism and glucose effect on the complex formation

Voltammetric Sensors Based on Nanomaterials for Detection of Caffeic Acid in Food Supplements

Caffeic acid may be accurately detected in food supplements by using cyclic voltammetry and carbon screen-printed sensors modified with various nanomaterials. Sensor characterization by cyclic voltammetry in reference solutions has shown that carbon nanotubes or carbon nanofibers significantly improve the sensor response in terms of sensitivity and reversibility. Screen-printed sensors were then used in order to study the electrochemical behavior of caffeic acid in aqueous solution at pH 3.6. A redox process was observed in all cases, which corresponds to a reversible redox process involving the transfer of two electrons and two protons. The role of nanomaterials in the increment of sensor performance characteristics was evidenced. Calibration curves were developed for each sensor, and the detection (LOD) and quantification (LOQ) limits were calculated. Low LOD and LOQ values were obtained, in the 10−7 to 10−9 M range, which demonstrates that the method is feasible for quantification of caffeic acid in real samples. Caffeic acid was quantitatively determined in three food supplements using the most sensitive sensor, namely the carbon nanofiber sensor. The Folin–Ciocalteu spectrophotometric assay was used to validate the results obtained with the sensor. The results obtained by using the voltammetric method were consistent with those obtained by using the spectrophotometric method, with no statistically significant differences between the results obtained at 95% confidence level.