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• W3191489366 endingPage "130811" @default.
• W3191489366 startingPage "130811" @default.
• W3191489366 abstract "Since excessive use of synthetic dyes has negative effects on human health, their determination in foodstuff is necessary. A sensitive sensor was developed based on copper BTC metal-organic framework (Cu-BTC MOF) and 1-ethyl-3-methylimidazolium chloride as an ionic liquid (IL) in an attempt to modify the carbon paste electrode and to improve the active surface area and electric conductivity so that electron transfer is faster for electro analysis. For the first time, high sensitivity, excellent conductivity, and appropriate selectivity of the electrochemical sensor have been evaluated as a new study for simultaneous determination of tartrazine, patent blue V, acid violet 7 and ponceau 4R. Excellent sensing performance of the proposed electrode was confirmed for patent blue V as an outstanding sensor, according to the low limit of detection of 0.07 µM, with a wide linear concentration range of 0.08 to 900 µM and reasonable recovery. In order to characterize the electrochemical behavior of electrode, cyclic voltammetry, differential pulse voltammetry, and electrochemical impedance spectroscopy are used. Various techniques such as scanning electron microscopy (SEM) with energy dispersive X-Ray analysis (EDX), X-ray diffraction (XRD) and Fourier-transform infrared spectroscopy (FTIR) are employed to verify the structure of copper BTC metal-organic framework. The results revealed close packing of hierarchically porous nanoparticles and crystal structure of Cu-BTC MOF, with the edge of each particle around 20-37 nm. The analytical performance of the suggested electrochemical sensor is acceptable in foodstuffs such as jellies, condiments, soft drinks, and candies." @default.
• W3191489366 created "2021-08-16" @default.
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• W3191489366 date "2022-01-01" @default.
• W3191489366 modified "2023-10-06" @default.
• W3191489366 title "The potential of electrochemistry for one-pot and sensitive analysis of patent blue V, tartrazine, acid violet 7 and ponceau 4R in foodstuffs using IL/Cu-BTC MOF modified sensor" @default.
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• W3191489366 doi "https://doi.org/10.1016/j.foodchem.2021.130811" @default.
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