A nanostructure based sensor for determination of BHA in food samples

Butylated hydroxyanisole (BHA) is an antioxidant consisting of a mixture of two isomeric organic compounds, 2-tert-butyl-4-hydroxyanisole and 3-tert-butyl-4-hydroxyanisole. It isprepared from 4-methoxyphenol and isobutylene. It is a waxy solid used as a food additive with the E number E320. The primary use for BHA is as an antioxidant and preservative in food, food packaging, animal feed, cosmetics, rubber, and petroleum products.[1] BHA also is commonlyused in medicines, such as isotretinoin, lovastatin, and simvastatin, among others. A sensitive and selective electrochemical method for the determination of BAH was developed using CdO nanoparticles (Fig. 1) and a room temperature ionic liquid (i.e. 1-butyl-3-methylimidazolium hexafluoro phosphate. This modified electrode is a very good alternative to previously described electrodes because the electrocatalytic effect is achieved without anyelectrode modification. The electrochemical parameters such as diffusion coefficient and charge transfer resistance were determined using cyclic voltammetry and electrochemical impedance spectroscopy. Under the optimized conditions, the peak current was linear to BHA concentrationover the concentration range of 1.0 to 550 μmol L−1 using square wave voltammetry. The detection limit was 0.06 μmol L−1. The proposed method was successfully applied to the determination of BHA in food samples.

A nanostructure based sensor for determination of BHA in food samples Keywords:

BHA , CdO nanoparticles , Ionic liquids , Voltammetric analysis