Highly sensitive amperometric food sensor for Sudan-I dye using nanocomposites modified working electrode

Kumari, Rajni; Kumar, Harish; Sharma, Rahul; Yadav, Ankita; Kumar, Gaman; Tundwal, Aarti; Dhayal, Ankit; Sharma, Anshu

doi:10.1016/j.microc.2023.109078

Cited by 15 publications

(1 citation statement)

References 63 publications

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“…In contrast, electrochemical-based techniques stand out as a more reliable approach, offering accuracy and sustainable results. To date, various electrochemical sensors have been developed using numerous materials for a variety of applications including the detection of biological molecules, biowarfare agents, , dyes, pesticides, , environmental pollutants, and chemicals, as well as for food safety applications. , Herein, we report the synthesis and construction of fluorine (F) and phosphorus (P) codoped layered graphitic carbon nitride (FP-gCN) and a FP-gCN-modified electrode. The resultant FP-gCN formation is characterized and confirmed by using various physicochemical techniques.…”

Section: Introductionmentioning

confidence: 99%

Hetero-Single-Atom F and P-Doped Layered Graphitic Carbon Nitride Nanosheets for Electrochemical Quantification of Vanillin in Food Samples

Vasu,

Ravi,

Moorthi

et al. 2024

ACS Appl. Nano Mater.

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In this article, we present the preparation of a novel heteroatom halogen (fluorine) and nonmetal phosphorus-doped layered graphitic carbon nitride, via the thermal decomposition technique, and examined its electrochemical monitoring ability for vanillin detection. The materials’ basic properties have been observed with various analytical analyses such as X-ray diffractometry, field-emission scanning electron microscopy, X-ray photoelectron spectroscopy, and transmission electron microscopy. The proposed electrochemical sensor material was examined under various operating conditions to demonstrate a good current response for vanillin sensing. The sensor has a wide linear range (0.2–100 μM) and a lower limit of detection (LoD = 15 nM) with an enhanced sensitivity of 1.80 μA μM–1 cm–2. Ultimately, the potential utility of the suggested sensor was effectively tested on food samples, demonstrating exceptional recoveries of 99.46 and 96.76% for coffee and vanilla ice cream, respectively, with corresponding relative standard deviations of 1.83 and 1.21 for each.

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