KFU. Card publication. Electrode Modified with Manganese Dioxide Nanorods for the Simultaneous Voltammetric Determination of Food Colorants ?

KAZAN
FEDERAL UNIVERSITY

- RUS
- 中文
- ES

ELECTRODE MODIFIED WITH MANGANESE DIOXIDE NANORODS FOR THE SIMULTANEOUS VOLTAMMETRIC DETERMINATION OF FOOD COLORANTS ?

Form of presentation

Articles in international journals and collections

Year of publication

2023

��

��

Authors, employees of KFU

Ziyatdinova Guzel Kamilevna, author

Authors, postgraduates KFU

Gimadutdinova Liliya Timurovna, postgraduate kfu

Bibliographic description in the original language

Gimadutdinova, L. Electrode modified with manganese dioxide nanorods for the simultaneous voltammetric determination of food colorants / L. Gimadutdinova, G. Ziyatdinova // Eng. Proc. – 2023. – V. 31. – � 1. – Article 12. – 7 p.

Annotation

Synthetic colorants, in particular tartrazine and brilliant blue FCF, are widely used in food chemistry and technology although they can give negative health effects of various severities. Therefore, sensitive, selective, simple, and reliable methods for the quantification of these dyes are required. A glassy carbon electrode (GCE) modified with manganese dioxide nanorods (MnO2 NR) dispersed in cetylpyridinium bromide gives a sensitive response to tartrazine and brilliant blue FCF in mixtures. Electrode modification provides a 7.9-fold increase in the electroactive surface area and a 72-fold decrease in electron transfer resistance. Simultaneous voltammetric quantification of colorants was performed in phosphate buffer pH 7.0 in differential pulse mode. The linear dynamic ranges of 0.10–2.5 and 2.5–15 ?M of tartrazine and 0.25–2.5 and 2.5–15 ?M of brilliant blue FCF were obtained with the limits of detection of 43 and 41 nM, respectively. The advantage of the sensor developed is the high selectivity of response in the presence of typical interferences (inorganic ions, saccharides, ascorbic and sorbic acids) and other food colorants (riboflavin, indigo carmine, and sunset yellow). The practical applicability of the approach is shown in soft and isotonic sports drinks and is validated by comparison to chromatography.

Keywords

Electrochemical sensors, voltammetry, chemically modified electrodes, metal oxide nanomaterials, food colorants

The name of the journal

Engineering Proceedings

URL

https://www.scopus.com/inward/record.uri?eid=2-s2.0-85163591636&doi=10.3390%2fASEC2022-13837&partnerID=40&md5=db6f9adae673ec19f0b8295503e7396f

Please use this ID to quote from or refer to the card

https://repository.kpfu.ru/eng/?p_id=286666&p_lang=2

Full metadata record

Field DC	Value	Language
dc.contributor.author	Ziyatdinova Guzel Kamilevna	ru_RU
dc.contributor.author	Gimadutdinova Liliya Timurovna	ru_RU
dc.date.accessioned	2023-01-01T00:00:00Z	ru_RU
dc.date.available	2023-01-01T00:00:00Z	ru_RU
dc.date.issued	2023	ru_RU
dc.identifier.citation	Gimadutdinova, L. Electrode modified with manganese dioxide nanorods for the simultaneous voltammetric determination of food colorants / L. Gimadutdinova, G. Ziyatdinova // Eng. Proc. – 2023. – V. 31. – � 1. – Article 12. – 7 p.	ru_RU
dc.identifier.uri	https://repository.kpfu.ru/eng/?p_id=286666&p_lang=2	ru_RU
dc.description.abstract	Engineering Proceedings	ru_RU
dc.description.abstract	Synthetic colorants, in particular tartrazine and brilliant blue FCF, are widely used in food chemistry and technology although they can give negative health effects of various severities. Therefore, sensitive, selective, simple, and reliable methods for the quantification of these dyes are required. A glassy carbon electrode (GCE) modified with manganese dioxide nanorods (MnO2 NR) dispersed in cetylpyridinium bromide gives a sensitive response to tartrazine and brilliant blue FCF in mixtures. Electrode modification provides a 7.9-fold increase in the electroactive surface area and a 72-fold decrease in electron transfer resistance. Simultaneous voltammetric quantification of colorants was performed in phosphate buffer pH 7.0 in differential pulse mode. The linear dynamic ranges of 0.10–2.5 and 2.5–15 ?M of tartrazine and 0.25–2.5 and 2.5–15 ?M of brilliant blue FCF were obtained with the limits of detection of 43 and 41 nM, respectively. The advantage of the sensor developed is the high selectivity of response in the presence of typical interferences (inorganic ions, saccharides, ascorbic and sorbic acids) and other food colorants (riboflavin, indigo carmine, and sunset yellow). The practical applicability of the approach is shown in soft and isotonic sports drinks and is validated by comparison to chromatography.	ru_RU
dc.language.iso	ru	ru_RU
dc.subject	Electrochemical sensors	ru_RU
dc.subject	voltammetry	ru_RU
dc.subject	chemically modified electrodes	ru_RU
dc.subject	metal oxide nanomaterials	ru_RU
dc.subject	food colorants	ru_RU
dc.title	Electrode Modified with Manganese Dioxide Nanorods for the Simultaneous Voltammetric Determination of Food Colorants ?	ru_RU
dc.type	Articles in international journals and collections	ru_RU