Abstract
Ultrasensitive determination of sorbic acid in food is essential for the assessment of the food quality. Therefore, two sensors based on nanographene decorated with gold nanoparticle paste modified with metal porphyrins (Zn protoporphyrin IX, and 2,3,7,8,12,13,17,18 octaethyl, 21H, 23H-porphirine Mn(III) chloride) were proposed for the determination of sorbic acid in food (bakery products and mayonnaise). Square-wave voltammetry was used for the characterization and validation of the proposed sensors. Response characteristics showed that the limits of detection for both sensors were 0.33 µmol L−1 while the limits of quantification were 1.00 µmol L−1. Both sensors can be used for the determination of sorbic acid in the concentration range 1–1000 µmol L−1, the linear concentration range making them appropriate for the assay of sorbic acid in food. The highest sensitivity (0.35 nA/µmol L−1) was recorded when the sensor based on 2,3,7,8,12,13,17,18 octaethyl, 21H, 23H-porphirine Mn(III) chloride was used, proving the higher electrocatalytic effect of this electrocatalyst versus the one of the Zn protoporphyrin IX. High recoveries (values higher than 95.00%) and low RSD (%) values (lower than 5.00%) were recorded for both sensors when used for the determination of sorbic acid in bread and mayonnaise, proving the high reliability of the proposed sensors and method.
Graphical abstract
Similar content being viewed by others
References
Özdemir A, Şanlı S, Sardoğan B, Sardoğan S. Determination of sorbic acid in cheese samples by rapid HPLC-DAD method. Int J Anal Chem. 2020;6049028:1–10.
De Luca C, Passi S, Quattrucci E. Simultaneous determination of sorbic acid, benzoic acid and parabens in foods: a new gas chromatography-mass spectrometry technique adopted in a survey on Italian foods and beverages. Food Addit Contam. 1995;12:1–7.
Yarramraju S, Akurathi V, Wolfs K, Schepdael AV, Hoogmartens J, Adams E. Investigation of sorbic acid volatile degradation products in pharmaceutical formula-tions using static headspace gas chromatography. J Pharm Biomed Anal. 2007;44:456–63.
D’Amore T, Di Taranto A, Berardi G, Vita V, Iammarino M. Going green in food analysis: a rapid and accurate method for the determination of sorbic acid and benzoic acid in foods by capillary ion chromatography with conductivity detection. LWT. 2021;141: 110841.
Zhang X, Xu S, Sun Y, Wang Y, Wang C. Simultaneous determination of benzoic acid and sorbic acid in food products by CE after on-line preconcentration by dynamic pH junction. Chromatographia. 2011;73:1217–21.
Tang Y, Wu M. A quick method for the simultaneous determination of ascorbic acid and sorbic acid in fruit juices by capillary zone electrophoresis. Talanta. 2005;65:794–8.
Han F, He YZ, Li L, Fu GN, Xie XY, Gan WE. Determination of benzoic acid and sorbic acid in food products using electrokinetic flow analysis–ion pair solid phase extraction–capillary zone electrophoresis. Anal Chim Acta. 2008;618:79–85.
Lopes IC, Santos PVF, Diculescu VC, César M, de Araújo U, Oliveira-Brett AM. Sorbic acid and its degradation products: electrochemical characterization. Anal Lett. 2012;45:408–17.
Ohtsuki T, Sato K, Sugimoto N, Akiyama H, Kawamura Y. Absolute quantitative analysis for sorbic acid in processed foods using proton nuclear magnetic resonance spectroscopy. Anal Chim Acta. 2012;734:54–61.
Mannino S, Wang J. Electrochemical methods for food and drink analysis. Electroanalysis. 1992;4:835–40.
Motshaken M, Sharma M, Phillips ARJ, Kilmartin PA. Electrochemical methods for the analysis of milk. J Agric Food Chem. 2022;70:2427–49.
Coros M, Pruneanu S, Stefan-van Staden RI. Recent progress in the graphene-based electrochemical sensors and biosensors. A review. J Electrochem Soc. 2020;167: 037528.
Raghavan VS, O’Driscoll B, Bloor JM, Li B, Katare P, Sethi J, Gorthi SS, Jenkins D. Emerging graphene-based sensors for the detection of food adulterants and toxicants. A review Food Chem. 2021;355: 129547.
Cioates-Negut C, Stefan-van Staden RI, van Staden JF. Porphyrins – as active materials in the design of sensors. An overview. ECS J Solid State Sci Technol. 2020;9:051005.
Magna G, Mandoj F, Stefanelli M, Pomarico G, Monti D, Di Natale C, Paolesse R, Nardis S. Recent advances in chemical sensors using porphyrin-carbon nanostructure hybrid materials. Nanomaterials. 2021;11:997.
Georgescu State R, van Staden JKF, State RN, Papa F. Rapid and sensitive electrochemical determination of tartrazine in commercial food samples using IL/AuTiO2/GO composite modified carbon paste electrode. Food Chem. 2022;385: 132616.
Wood R, Foster L, Damant A, Key P. E200–3: Sorbic acid and its salts. In Analytical methods for food additives. Woodhead Publishing Series in Food Science, Technology and Nutrition, The Netherlands, 2004, 35–53.
Funding
This work was supported by a grant from the Ministry of Research, Innovation and Digitization, CNCS/CCCDI – UEFISCDI, project number PN-III-P4-ID-PCE-2020–0059, within PNCDI III.
Author information
Authors and Affiliations
Corresponding author
Ethics declarations
Conflict of interest
The authors declare no competing interests.
Additional information
Publisher's note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Supplementary Information
Below is the link to the electronic supplementary material.
Rights and permissions
About this article
Cite this article
Stefan-van Staden, RI., Niculae, AR., van Staden, J.F. et al. Nanographene-based electrochemical sensors for ultrasensitive determination of sorbic acid from food. Anal Bioanal Chem 414, 6813–6824 (2022). https://doi.org/10.1007/s00216-022-04244-8
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s00216-022-04244-8