Fabrication of a Food Nano-Platform Sensor for Determination of Vanillin in Food Samples

Vinod Kumar Gupta; Hassan Karimi-Maleh; Shilpi Agarwal; Fatemeh Karimi; Majede Bijad; Mohammad Farsi; Seyed-Ahmad Shahidi

doi:10.3390/s18092817

Fabrication of a Food Nano-Platform Sensor for Determination of Vanillin in Food Samples

Sensors (Basel). 2018 Aug 27;18(9):2817. doi: 10.3390/s18092817.

Authors

Vinod Kumar Gupta¹, Hassan Karimi-Maleh², Shilpi Agarwal³, Fatemeh Karimi⁴, Majede Bijad⁵, Mohammad Farsi⁶, Seyed-Ahmad Shahidi⁷

Affiliations

¹ Department of Applied Chemistry, University of Johannesburg, Johannesburg 17011, South Africa. vinodfcy@gmail.com.
² Laboratory of Nanotechnology, Department of Chemical Engineering, Quchan University of Technology, Quchan 94771-67335, Iran. h.karimi.maleh@gmail.com.
³ Department of Applied Chemistry, University of Johannesburg, Johannesburg 17011, South Africa. shilpi.agarwal2307@gmail.com.
⁴ Laboratory of Nanotechnology, Department of Chemical Engineering, Quchan University of Technology, Quchan 94771-67335, Iran. fkm024@gmail.com.
⁵ Department of Agriculture, Sari Branch, Islamic Azad University, Sari 48161-19318, Mazandaran, Iran. majedebijad@yahoo.com.
⁶ Department of Agriculture, Sari Branch, Islamic Azad University, Sari 48161-19318, Mazandaran, Iran. mfarsi2008@gmail.com.
⁷ Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol 46311-39631, Mazandaran, Iran. a.shahidi@iauamol.ac.ir.

Abstract

Herein, we describe the fabrication of NiO decorated single wall carbon nanotubes (NiO-SWCNTs) nanocomposites using the precipitation method. The synthesized NiO-SWCNTs nanocomposites were characterized by X-ray diffraction (XRD) and Transmission electron microscopy (TEM). Remarkably, NiO-SWCNTs and 1-butylpyridinium hexafluorophosphate modified carbon paste electrode (CPE/NiO-SWCNTs/BPrPF6) were employed for the electrochemical detection of vanillin. The vanillin sensor showed an ultra-high sensitivity of 0.3594 μA/μM and a low detection limit of 0.007 μM. In the final step, the NiO-SWCNTs/BPrPF6 was used as the suitable tool for food analysis.

Keywords: 1-butylpyridinium hexafluorophosphate; NiO-SWCNTs nanocomposites; vanillin.