Rostam Abdi - Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol ۴۶۳۱۱-۳۹۶۳۱, Mazandaran, Iran
Azade Ghorbani-HasanSaraei - Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol ۴۶۳۱۱-۳۹۶۳۱, Mazandaran, Iran
Shahram Naghizadeh Raeisi - Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol ۴۶۳۱۱-۳۹۶۳۱, Mazandaran, Iran
Fatemeh Karimi - Department of Chemical Engineering, Laboratory of Nanotechnology, Quchan University of Technology, Quchan, Iran

Gallic acid is one of the most abundant phytochemical in nature with anticancer activity against the prostate cancer. In this research work, carbon paste electrode (PE) modified with CdO/CNTs nanocomposite and ۱-hexyl-۳-methyl imidazoliume bromide (HMIZBr) design and made-up for determination of gallic acid in food samples. Electrochemical behavior of gallic acid at the CdO/CNTs/HMIZBr/PE was investigated in aqueous solution using the voltammetric methods. The gallic acid oxidation signal was improved about ۲.۸۲ times on the surface of the CdO/CNTs/HMIZBr/PE compared with that of the PE. Using differential pulse voltammetric method as sensitive strategy, the CdO/CNTs/HMIZBr/PE showed linear dynamic range ۰.۰۰۴-۵۰۰ µM with detection limit of ۰.۹ nM to determine the gallic acid. In addition, real sample analysis data showed the powerful ability of the CdO/CNTs/HMIZBr/PE to determine the gallic acid in white rice.

Food analysis, Modified sensor, CdO/CNTs nanocomposite, Gallic acid