Determining Caffeic Acid in Food Samples Using a Voltammetric Sensor Amplified by Fe3O4 Nanoparticles and Room Temperature Ionic Liquid
Rostam Abdi, Azade Ghorbani‐HasanSaraei, Hassan Karimi‐Maleh, Shahram Naghizadeh Raeisi, Fatemeh Karimi
Abstract
In this study, the fabrication of a carbon paste electrode (CPE) amplified with Fe 3 O 4 nanoparticles (Fe 3 O 4 -NPs) and 1-methyl-3-butylimidazolium bromide (MBIBr) is reported as a food analytical sensor for determining caffeic acid (CA). The electrochemical behavior of CA on the Fe 3 O 4 -NPs/MBIBr/CPE is investigated via voltammetric techniques. Also, the capability of the Fe 3 O 4 -NPs/MBIBr/CPE for CA determination in different food samples is checked. The Fe 3 O 4 -NPs/MBIBr/CPE shows a powerful ability for improving the oxidation signal of CA with a low limit of detection 8.0×10 -9 mol/L. The recorded signals show linear a dynamic range 2.0×10 -8 - 1.0×10 -4 mol/L with linear coefficients of 0.9941 for CA determination at surface of Fe 3 O 4 -NPs/MBIBr/CPE. Additionally, the Fe 3 O 4 -NPs/MBIBr/CPE shows remarkably good stability, rapid response, repeatability, and selectivity.