Electrochemical Sensor for Determination of Various Phenolic Compounds in Wine Samples Using Fe3O4 Nanoparticles Modified Carbon Paste Electrode
Pwadubashiyi Coston Pwavodi, Vasfiye Hazal Özyurt, Süleyman Aşır, Mehmet Özsöz
Abstract
Phenolic compounds contain classes of flavonoids and non-flavonoids, which occur naturally as secondary metabolites in plants. These compounds, when consumed in food substances, improve human health because of their antioxidant properties against oxidative damage diseases. In this study, an electrochemical sensor was developed using a carbon paste electrode (CPE) modified with Fe3O4 nanoparticles (MCPE) for the electrosensitive determination of sinapic acid, syringic acid, and rutin. The characterization techniques adapted for CPE, MCPE electrodes, and the solution interface were cyclic voltammetry (CV), differential pulse voltammetry (DPV), and electrochemical impedance spectroscopy (EIS). Scan rate and pH were the parameters subjected to optimization studies for the determination of phenolic compounds. The incorporation of Fe3O4 nanoparticles to the CPE as a sensor showed excellent sensitivity, selectivity, repeatability, reproducibility, stability, and low preparation cost. The limits of detection (LOD) obtained were 2.2 × 10−7 M for sinapic acid, 2.6 × 10−7 M for syringic acid, and 0.8 × 10−7 M for rutin, respectively. The fabricated electrochemical sensor was applied to determine phenolic compounds in real samples of red and white wine.