Advertisement

An electrochemical-amplified-platform based on the nanostructure voltammetric sensor for the determination of carmoisine in the presence of tartrazine in dried fruit and soft drink samples

Original Paper

Abstract

This work demonstrates the fabrication of a carbon paste electrode containing NiO/CNTs modified with 1-methyl-3-butylimidazolium bromide as the binder (CPE/1-M-3BIBr/NiO/CNTs), and its applications related to the highly sensitive detection of carmoisine. The CPE/1-M-3BIBr/NiO/CNTs system was successfully utilized for the nanomolar determination of carmoisine at pH = 7.0. The CPE/1-M-3BIBr/NiO/CNTs successfully resolved the oxidation signals of carmoisine and tartrazine with a peak separation of 450 mV. This is the first time that an application of an electrochemical sensor for the simultaneous determination of carmoisine and tartrazine, two important azo dyes, has been reported. In addition, wide dynamic linear concentration ranges (70–650 μM for carmoisine and 0.1–750 μM for tartrazine), low detection limits (20 nM for carmoisine and 0.06 μM tartrazine) and excellent reproducibility were reported. The CPE/1-M-3BIBr/NiO/CNTs were successfully used for the analysis of carmoisine and tartrazine in dried fruit and soft drink samples.

Keywords

Carmoisine analysis Tartrazine analysis NiO/CNTs Dried fruit and soft drink samples 

Supplementary material

11694_2017_9676_MOESM1_ESM.docx (19 kb)
Supplementary material 1 (DOCX 18 KB)

References

  1. 1.
    M. Elyasi, M.A. Khalilzadeh, H. Karimi-Maleh, Food Chem. 141, 4311–4317 (2013)CrossRefGoogle Scholar
  2. 2.
    S. Chanlon, L. Joly-Pottuz, M. Chatelut, O. Vittori, J. Cretier, J. Food Compos. Anal. 18, 503–515 (2005)CrossRefGoogle Scholar
  3. 3.
    A. Pahlavan, N. Rezanejad, H. Karimi-Maleh, M.R. Jamali, M. Abbasghorbani, H. Beitollahi, N. Atar, Int. J. Electrochem. Sci 10, 3644–3656 (2015)Google Scholar
  4. 4.
    D.B. Dennison, T.G. Brawley, G.L. Hunter, J. Agric. Food Chem. 29, 927–929 (1981)CrossRefGoogle Scholar
  5. 5.
    J. Landry, S. Delhaye, D. Jones, J. Sci. Food Agric. 58, 439–441 (1992)CrossRefGoogle Scholar
  6. 6.
    M.A.M. Yust, J. Pedroche, J. Girón-Calle, J. Vioque, F. Millán, M. Alaiz, Food. Chem. 85, 317–320 (2004)CrossRefGoogle Scholar
  7. 7.
    B. Saad, Y.Y. Sing, M.A. Nawi, N. Hashim, A.S.M. Ali, M.I. Saleh, S.F. Sulaiman, K.M. Talib, K. Ahmad, Food. Chem. 105, 389–394 (2007)CrossRefGoogle Scholar
  8. 8.
    H. Farahani, M.R. Ganjali, R. Dinarvand, P. Norouzi, Study on the performance of the headspace liquid-phase microextraction. J. Agric. Food. Chem. 57, 2633–2639 (2009)CrossRefGoogle Scholar
  9. 9.
    W. Ammawath, Y. Che Man, B.S. Baharin, R. Abdul, Rahman, J. Food Lipids 11, 266–277 (2004)CrossRefGoogle Scholar
  10. 10.
    C. Siciliano, E. Belsito, R. De Marco, M.L. Di Gioia, A. Leggio, A. Liguori, Food Chem. 136, 546–554 (2013)CrossRefGoogle Scholar
  11. 11.
    M. Zeeb, M.R. Ganjali, P. Norouzi, M.R. Kalaee, Food Chem. Toxicol. 49, 1086–1091 (2011)CrossRefGoogle Scholar
  12. 12.
    A. Beheshti, S. Riahi, E. Pourbasheer, M.R. Ganjali, P. Norouzi, J. Food Sci. 75, C135-C139 (2010)CrossRefGoogle Scholar
  13. 13.
    L. Hajiaghababaei, T. Tajmiri, A. Badiei, M.R. Ganjali, Y. Khaniani, G.M. Ziarani, Food. Chem. 141, 1916–1922 (2013)CrossRefGoogle Scholar
  14. 14.
    A. Bidari, M.R. Ganjali, P. Norouzi, M.R.M. Hosseini, Y. Assadi, Food. Chem. 126, 1840–1844 (2011)CrossRefGoogle Scholar
  15. 15.
    M. Zeeb, M.R. Ganjali, P. Norouzi, Food Anal. Methods 6, 1398–1406 (2013)CrossRefGoogle Scholar
  16. 16.
    E. Beikzadeh, A.H.M. Sarrafi, J. Food Measure. Charact. 11, 994–1002 (2017)CrossRefGoogle Scholar
  17. 17.
    A. Baghizadeh, H. Karimi-Maleh, Z. Khoshnama, A. Hassankhani, M. Abbasghorbani, Food Anal. Methods 8, 549–557 (2015)CrossRefGoogle Scholar
  18. 18.
    M. Najafi, M.A. Khalilzadeh, H. Karimi-Maleh, Food Chem. 158, 125–131 (2014)CrossRefGoogle Scholar
  19. 19.
    T. Eren, N. Atar, M.L. Yola, H. Karimi-Maleh, Food Chem. 185, 430–436 (2015)CrossRefGoogle Scholar
  20. 20.
    H. Karimi-Maleh, M. Moazampour, M. Yoosefian, A.L. Sanati, F. Tahernejad-Javazmi, M. Mahani, Food Anal. Methods 7, 2169–2176 (2014)CrossRefGoogle Scholar
  21. 21.
    T. Jamali, H. Karimi-Maleh, M.A. Khalilzadeh, LWT Food Sci. Technol. 57, 679–685 (2014)CrossRefGoogle Scholar
  22. 22.
    M. Bijad, H. Karimi-Maleh, M. Farsi, S.A. Shahidi, Food Anal. Methods 10, 3773–3780 (2017)CrossRefGoogle Scholar
  23. 23.
    S. Cheraghia, M.A. Taher, H. Karimi-Maleh, J. Food Compos. Anal. 62, 254–259 (2017)CrossRefGoogle Scholar
  24. 24.
    M. Bijad, H. Karimi-Maleh, M.A. Khalilzadeh, Food Anal. Methods 6, 1639–1647 (2013)CrossRefGoogle Scholar
  25. 25.
    F.S. Sabet, M. Hosseini, H. Khabbaz, M. Dadmehr, M.R. Ganjali, Food. Chem. 220, 527–532 (2017)CrossRefGoogle Scholar
  26. 26.
    V. Arabali, M. Ebrahimi, S. Gheibi, F. Khaleghi, M. Bijad, A. Rudbaraki, M. Abbasghorbani, M.R. Ganjali, Food Anal. Method 9, 1763–1769 (2016)CrossRefGoogle Scholar
  27. 27.
    M. Ashjari, H. Karimi-Maleh, F. Ahmadpour, M. Shabani-Nooshabadi, A. Sadrnia, M.A. Khalilzadeh, J. Taiwan Inst. Chem. Eng. 80, 989–996 (2017)Google Scholar
  28. 28.
    A.A. Ensafi, H. Karimi-Maleh, S. Mallakpour, Electroanalysis 24, 666–675 (2012)Google Scholar
  29. 29.
    A.A. Ensafi, M. Taei, T. Khayamian, Int. J. Electrochem. Sci. 5, 116–130 (2010)Google Scholar
  30. 30.
    T. Alizadeh, M.R. Ganjali, M. Zare, P. Norouzi, Food. Chem. 130, 1108–1114 (2012)CrossRefGoogle Scholar
  31. 31.
    B. Akbari-adergani, P. Norouzi, M.R. Ganjali, R. Dinarvand, Food Res. Int. 43, 1116–1122 (2010)CrossRefGoogle Scholar
  32. 32.
    F. Faridbod, M.R. Ganjali, R. Dinarvand, S. Riahi, P. Norouzi, M.B.Z. Olia, J. Food Drug Anal. 17, 264–273 (2009)Google Scholar
  33. 33.
    A. Bidari, M.R. Ganjali, Y. Assadi, A. Kiani, P. Norouzi, Food Anal. Methods 5, 695–701 (2012)CrossRefGoogle Scholar
  34. 34.
    S. Srivastava, S. Sadistap, J. Food Measure. Charact. (2017).  https://doi.org/10.1007/s11694-017-9663-6 Google Scholar
  35. 35.
    A. González-Cortés, P. Armisén, M. Asunción Ruiz, P. Yáñez-Sedeño, J.M. Pingarrón, Electroanalysis 6, 1014–1019 (1994)CrossRefGoogle Scholar
  36. 36.
    C. De la Fuente, J. Acuna, M. Vazquez, M. Tascon, P.S. Batanero, Talanta 49, 441–452 (1999)CrossRefGoogle Scholar
  37. 37.
    R.A. Medeiros, R.C. Rocha-Filho, O. Fatibello-Filho, Food. Chem. 123, 886–891 (2010)CrossRefGoogle Scholar
  38. 38.
    H. Karimi-Maleh, A. FallahShojaei, K. Tabatabaeian, F. Karimi, S. Shakeri, R. Moradi, Biosens. Bioelectron. 86, 879–884 (2016)CrossRefGoogle Scholar
  39. 39.
    C. Jayakumar, C.M. Magdalane, K. Kanimozhi, K. Kaviyarasu, B. Jeyaraj, J. Nanostruct. 7, 155–164 (2017)Google Scholar
  40. 40.
    M. Mazloum-Ardakani, F. Farbod, L. Hosseinzadeh, J. Nanostruct. 6, 293–300 (2016)Google Scholar
  41. 41.
    M.S. Ekrami-Kakhki, Z. Yavari, J. Saffari, S. Abbasi, Journal J. Nanostruct. 6, 221–234 (2016)Google Scholar
  42. 42.
    H.A. Rafiee Pour, M. Behpour, M. Keshavarz, J. Nanostruct. 6, 235–244 (2016)CrossRefGoogle Scholar
  43. 43.
    Z. Mo, Y. Zhang, F. Zhao, F. Xiao, G. Guo, B. Zeng, Food. Chem. 121, 233–237 (2010)CrossRefGoogle Scholar
  44. 44.
    M. Tefera, A. Geto, M. Tessema, S. Admassie, Food Chem. 210, 156–162 (2016)CrossRefGoogle Scholar
  45. 45.
    G.L. Turdean, G. Szabo, Food Chem. 179, 325–330 (2015)CrossRefGoogle Scholar
  46. 46.
    T.J. Sobotka, Overview and Evaluation of Proposed Association Between Artificial Food Colors and Attention Deficit Hyperactivity Disorders (ADHD) and Problem Behaviors in Children, US FDA Food Advisory Committee Meeting Materials-Interim Toxicology Review Memorandum (Certified Color Additives), 2010Google Scholar
  47. 47.
    A.L. Sanati, H. Karimi-Maleh, A. Badiei, P. Biparva, A.A. Ensafi, Mater. Sci. Eng. C 35, 379–385 (2014)CrossRefGoogle Scholar
  48. 48.
    H. Karimi-Maleh, A.F. Shojaei, K. Tabatabaeian, F. Karimi, S. Shakeri, R. Moradi, Biosens. Bioelectron. 86, 879–884 (2016)CrossRefGoogle Scholar
  49. 49.
    H. Karimi-Maleh, M. Hatami, R. Moradi, M.A. Khalilzadeh, S. Amiri, H. Sadeghifar, Microchim. Acta 183, 2957–2964 (2016)CrossRefGoogle Scholar
  50. 50.
    R. Bavandpour, H. Karimi-Maleh, M. Asif, V.K. Gupta, N. Atar, M. Abbasghorbani, J. Mol. Liq. 213, 369–373 (2016)CrossRefGoogle Scholar
  51. 51.
    H. Karimi-Maleh, S. Rostami, V.K. Gupta, M. Fouladgar, J. Mol. Liq. 201, 102–107 (2015)CrossRefGoogle Scholar
  52. 52.
    N. Pourreza, M. Ghomi, Talanta 84, 240–243 (2011)CrossRefGoogle Scholar
  53. 53.
    S. Chanlon, L. Joly-Pottuz, M. Chatelut, O. Vittori, J.L. Cretier, J. Food Compos. Anal. 18, 503–515 (2005)CrossRefGoogle Scholar
  54. 54.
    Y. ¨Ozdemir, A.A. Akkan, Turk. J. Chem. 23, 221–229 (1999)Google Scholar
  55. 55.
    J. Hurst, J.M. Mckim, R.A. Martin Jr., Food Sci. 46, 419–420 (1981)CrossRefGoogle Scholar

Copyright information

© Springer Science+Business Media, LLC 2017

Authors and Affiliations

  1. 1.Department of Agriculture, Sari BranchIslamic Azad UniversitySariIran
  2. 2.Laboratory of Nanotechnology, Department of Chemical EngineeringQuchan University of TechnologyQuchanIran
  3. 3.Department of Food Science and Technology, Ayatollah Amoli BranchIslamic Azad UniversityAmolIran

Personalised recommendations