Chemical Papers

, Volume 73, Issue 10, pp 2441–2447 | Cite as

Determination of ferulic acid in the presence of butylated hydroxytoluene as two phenolic antioxidants using a highly conductive food nanostructure electrochemical sensor

  • Hassan Karimi-MalehEmail author
  • Reza Farahmandfar
  • Razieh Hosseinpour
  • Javad Alizadeh
  • Alireza AbbaspourradEmail author
Original Paper


Ferulic acid is a natural phenolic antioxidant with anticancer medicinal properties. A new electrochemical strategy based on the twofold modification of carbon paste electrode with NiO-embedded single-wall carbon nanotube nanocomposite and n-methyl-3-butylimidazolium bromide (CPE/MBIBr/NiO-SWCNTs) is suggested for the first time and the fabricated sensor is recommended as a voltammetric tool for the determination of ferulic acid in the presence of butylated hydroxytoluene (BHT). The CPE/MBIBr/NiO-SWCNTs are employed toward the study of the electro-oxidation behavior of ferulic acid in aqueous buffer solution in the pH range of 3.0–6.0. The CPE/MBIBr/NiO-SWCNTs exhibit a potent electron mediating toward the ferulic acid electro-oxidation and also extravagantly resolve the oxidation signals of ferulic acid and BHT for the simultaneous analysis of these food additives. The limit of detection for ferulic acid and BHT are found to be 20.0 nM and 0.1 µM, respectively. The CPE/MBIBr/NiO-SWCNTs are applied for the direct analysis of ferulic acid and BHT in corn milk, wheat flour, and corn cider samples.


Ferulic acid Butylated hydroxytoluene Food sensor NiO/SWCNTs Twofold modification 


Supplementary material

11696_2019_793_MOESM1_ESM.doc (747 kb)
Supplementary material 1 (DOC 747 kb)


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Copyright information

© Institute of Chemistry, Slovak Academy of Sciences 2019

Authors and Affiliations

  • Hassan Karimi-Maleh
    • 1
    • 2
    Email author
  • Reza Farahmandfar
    • 3
  • Razieh Hosseinpour
    • 4
  • Javad Alizadeh
    • 5
  • Alireza Abbaspourrad
    • 6
    Email author
  1. 1.Department of Chemical Engineering, Laboratory of NanotechnologyQuchan University of TechnologyQuchanIran
  2. 2.Department of Applied ChemistryUniversity of Johannesburg, Doornfontein CampusJohannesburgSouth Africa
  3. 3.Department of Food Science and TechnologySari Agricultural Sciences and Natural Resources University (SANRU)SariIran
  4. 4.Department of Food ScienceSari Branch, Islamic Azad UniversitySariIran
  5. 5.Department of ChemistryShahid Bahonar University of KermanKermanIran
  6. 6.Department of Food ScienceCornell UniversityIthacaUSA

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