A voltammetric sensor for determination of curcumin in food samples using nanostructure based electrochemical sensor

Curcumin can be used for boron quantification in the curcumin method. It reacts with boric acid to form a red-color compound, rosocyanine [1]. The curcumin determination in food industrialhas great attention in the recent years. Functional foods (natural or synthetic) obtained by addition of nutrients to foods and drinks to cover dietetic recommendations 1, 2 are main groupof food and human diets. Some synthetic colorants at extra level may be pathogenic, whilediverse category of additive in different foods of various countries [2]. Therefore, we focus for determination of curcummin in food samples. In this research we describe a novel CdO/NPs room temperature ionic liquid modified carbon paste electrode as a high sensitive sensor for voltammetric determination of curcumin in food samples. The synthesized CdO nanoparticles were characterized with different methods such astransmission electron microscopy (TEM) and X-ray diffraction (XRD). Figure 1 shows a typical TEM for synthesized CdO/NPs. The sensor exhibits an enhanced effectiveness for the electro-oxidation of curcumin in theoptimum condition. The oxidation peak potential for curcumin at a surface of the ionic liquid (nhexyl-3-methylimidazolium hexafluoro phosphate) carbon paste electrode appeared about 100 mV lower than the oxidation peak potential at the surface of the unmodified carbon paste electrode. The mechanism of the electro-oxidation process on the surface of the suggestionsensor was analyzed. Square wave voltammetry (SWV) was applied as a very sensitive electrochemical method for the analysis and determination of curcumin. The linear response range and detection limit were found to be 0.1 to 500.0 μM. The proposed sensor was successfully applied for the determination of curcumin in food samples.

Keywords:

Curcumin , CdO nanoparticles , Ionic liquids , Voltammetric analysis