Voltammetric characterization of boron-doped diamond electrodes for electroanalytical applications

Advanced chemically modified electrodes and platforms in food analysis and monitoring

Electrochemical sensors and electroanalytical techniques become emerging as effective and low-cost tools for rapid assessment of special parameters of the food quality. Chemically modified electrodes are developed to change properties and behaviour, particularly sensitivity and selectivity, of conventional electroanalytical sensors. Within this comprehensive review, novel trends in chemical modifiers material structure, electrodes construction and flow analysis platforms are described and evaluated. Numerous recent application examples for the detection of food specific analytes are presented in a form of table to stimulate further development in both, the basic research and commercial field.

Glycosylated flavonoid kaempferitrin: Electroanalytical detection and the proposal of an oxidation mechanism supported by quantum chemical calculations

In this work, the electrochemical behavior of the glycosylated flavonoid kaempferitrin was studied, and an electroanalytical methodology was developed for its determination in infusions of Bauhinia forficata using a boron-doped diamond electrode (BDD). The electrochemical behavior of the flavonoid was studied by cyclic voltammetry, and two irreversible oxidation peaks at 0.80 and 1.0 V vs Ag/AgCl were observed. The influence of the pH on the voltammograms was examined, and higher sensitivity was found at pH 7.0. The electrochemical process corresponding to peak 1 at 0.80 V is predominantly diffusion-controlled, as the study shows at varying scan rates. An analytical plot was obtained by square wave voltammetry at optimized experimental conditions (frequency = 100 s-1, amplitude = 90 mV, and step potential = 8 mV) in the concentration range from 3.4 μmol L-1 to 58 μmol L-1, with a linearity of 0.99. The limit of detection and limit of quantification values were 1.0 μmol L-1 and 3.4 μmol L-1, respectively. Three samples of Bauhinia forficata infusions (2 g of sample in 100 mL of water) were analyzed, and the KF values found were 5.0 × 10-4 mol L-1, 3.0 × 10-4 mol L-1, and 7.0 × 10-4 mol L-1, with recovery percentages of 98 %, 106 % and 94 %, respectively. Finally, experiments were performed with two other flavonoids (chrysin and apeginin) to compare and propose an electrochemical oxidation mechanism for kaempferitrin, which was supported by quantum chemical calculations.

Electrochemical Evaluation of Cd, Cu, and Fe in Different Brands of Craft Beers from Quito, Ecuador

The presence of heavy metals in craft beers can endanger human health if the total metal content exceeds the exposure limits recommended by sanitary standards; in addition, they can cause damage to the quality of the beer. In this work, the concentration of Cd(II), Cu(II), and Fe(III) was determined in 13 brands of craft beer with the highest consumption in Quito, Ecuador, by differential pulse anodic stripping voltammetry (DPASV), using as boron-doped diamond (BDD) working electrode. The BDD electrode used has favorable morphological and electrochemical properties for the detection of metals such as Cd(II), Cu(II), and Fe(III). A granular morphology with microcrystals with an average size between 300 and 2000 nm could be verified for the BDD electrode using a scanning electron microscope. Double layer capacitance of the BDD electrode was 0.01412 μF cm^-2, a relatively low value; Ip_ox/Ip_red ratios were 0.99 for the potassium ferro-ferricyanide system in BDD, demonstrating that the redox process is quasi-reversible. The figures of merit for Cd(II), Cu(II), and Fe(III) were; DL of 6.31, 1.76, and 1.72 μg L^-1; QL of 21.04, 5.87, and 5.72 μg L^-1, repeatability of 1.06, 2.43, and 1.34%, reproducibility of 1.61, 2.94, and 1.83% and percentage of recovery of 98.18, 91.68, and 91.68%, respectively. It is concluded that the DPASV method on BDD has acceptable precision and accuracy for the quantification of Cd(II), Cu(II), and Fe(III), and it was verified that some beers did not comply with the permissible limits of food standards.

Effect of electrode parameters in the electro-production of reactive oxidizing species via boron-doped diamond under batch mode

Ozone and hydroxyl radicals (^• OH) are powerful reactive oxidizing species (ROS) that are commonly utilized in water disinfection. The electrochemical advanced oxidation process (EAOP) is often used to generate such oxidants, whereas optimizing its experimental setup and electrode parameters plays a crucial role in its performance. This research aims to find the optimal setup for ROS generation process from tap water via the boron-doped diamond. The effect of electrode's active area, type of electrode substrates (mesh or sheet), type of mesh substrate (rolled and unrolled), and number of anodes and cathodes are examined. The results showed that the use of two long-rolled BDD/Nb meshes as anode and one long-rolled mesh as a cathode gives the optimal performance of electrolysis process at 15 V potential and 3 min. These results will provide a start for developing a cost accepted, health-safe, household disinfection device that reduces susceptibility to human life-threatening waterborne diseases. PRACTITIONER POINTS: This research aims to find the optimal setup for ROS generation process from tap water via the boron-doped diamond. The effect of electrode's parameters on the electro-production of ROS is examined. The best performance is achieved using rolled mesh electrodes. Two long-rolled BDD/Nb meshes as anode electrodes and one long-rolled mesh cathode electrode give the optimal electrolysis process performance.

A Review on Recent Advances in the Applications of Boron-Doped Diamond Electrochemical Sensors in Food Analysis

The usage of boron-doped diamond (BDD) material has found to be very attractive in modern electroanalytical methods and received massive consideration as perspective electrochemical sensor due to its outstanding (electro)chemical properties. These generally known facilities include large potential window, low background currents, ability to withstand extreme potentials and strong tendency to resist fouling compared to conventional carbon-based electrodes. As evidence of superiority of this material, couple of reviews describing the overview of various applications of BDD electrodes in the field of analytical and material chemistry has been reported in scientific literature during last decade. However, herein proposed review predominantly focuses on the most recent developments (from 2009 to 2020) dealing with the application of BDD as an advanced and environmental-friendly sensor platform in food analysis. The main method characteristics of analysis of various organic food components with different chemical properties, including additives, flavor and aroma components, phenolic compounds, flavonoids and pesticides in food matrices are described in more details. The importance of BDD surface termination, presence of sp² content and boron doping level on electrochemical sensing is discussed. Apart from this, a special attention is paid to the evaluation of main analytical characteristics of the BDD electrochemical sensor in single- and multi-analyte detection mode in food analysis. The recent achievements in the utilizing of BDD electrodes in amperometric detection coupled to flow injection analysis, batch injection analysis, and high-performance liquid chromatography are also commented. Moreover, actual trends in sample preparation techniques prior to electrochemical sensing in food analysis are referred.

Deposition of Boron-Doped Thin CVD Diamond Films from Methane-Triethyl Borate-Hydrogen Gas Mixture

Boron-doped diamond is a promising semiconductor material that can be used as a sensor and in power electronics. Currently, researchers have obtained thin boron-doped diamond layers due to low film growth rates (2–10 μm/h), with polycrystalline diamond growth on the front and edge planes of thicker crystals, inhomogeneous properties in the growing crystal’s volume, and the presence of different structural defects. One way to reduce structural imperfection is the specification of optimal synthesis conditions, as well as surface etching, to remove diamond polycrystals. Etching can be carried out using various gas compositions, but this operation is conducted with the interruption of the diamond deposition process; therefore, inhomogeneity in the diamond structure appears. The solution to this problem is etching in the process of diamond deposition. To realize this in the present work, we used triethyl borate as a boron-containing substance in the process of boron-doped diamond chemical vapor deposition. Due to the oxygen atoms in the triethyl borate molecule, it became possible to carry out an experiment on simultaneous boron-doped diamond deposition and growing surface etching without the requirement of process interruption for other operations. As a result of the experiments, we obtain highly boron-doped monocrystalline diamond layers with a thickness of about 8 μm and a boron content of 2.9%. Defects in the form of diamond polycrystals were not detected on the surface and around the periphery of the plate.