Simple synthesis of a clew-like tungsten carbide nanocomposite decorated with gold nanoparticles for the ultrasensitive detection of tert-butylhydroquinone

•Clew-like AuNP-WC composite was synthesized using ultrasonication.•AuNP-WC electrode had a wide linear range and ultra-low detection limit for TBHQ.•AuNP-WC electrode also demonstrated excellent sensitivity and stability.•TBHQ detection in real edible oil samples exhibited satisfactory recovery rat...

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Bibliographic Details
Published in:Food chemistry 2021-06, Vol.348, p.128936, Article 128936
Main Authors: Ezhil Vilian, A.T., Umapathi, Reddicherla, Hwang, Seung-Kyu, Lee, Min Ji, Huh, Yun Suk, Han, Young-Kyu
Format: Article
Language:English
Subjects:
Carbon - chemistry
Chemistry Techniques, Synthetic
Electrochemical detection
Electrodes
Gold - chemistry
Gold nanoparticles
Humans
Hydroquinones - analysis
Limit of Detection
Metal Nanoparticles - chemistry
Nanocomposites - chemistry
Nanotechnology
Oxidation-Reduction
Square wave voltammetry
Tert-butylhydroquinone
Tungsten carbide
Tungsten Compounds - chemistry
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Summary:•Clew-like AuNP-WC composite was synthesized using ultrasonication.•AuNP-WC electrode had a wide linear range and ultra-low detection limit for TBHQ.•AuNP-WC electrode also demonstrated excellent sensitivity and stability.•TBHQ detection in real edible oil samples exhibited satisfactory recovery rates. The excessive use of food additives in manufactured food products negatively affects their quality and potentially impacts human health. In the present study, a composite consisting of gold nanoparticles decorated on tungsten carbide (AuNP-WC) was successfully fabricated using a facile and cost-effective ultrasonication technique. Compared to a bare glassy carbon electrode (GCE), AuNP-GCE, and WC-GCE, the AuNP-WC-GCE demonstrated excellent sensing performance for tert-butylhydroquinone (TBHQ) when used as an electrocatalyst in 0.05 M phosphate buffer solution (PBS), with a low working potential and a high peak current. In particular, the composite was able to detect the oxidation of TBHQ within a linear concentration range of 5 to 75 nM, with an extremely low detection limit of 0.20 nM. The practicability of the sensor was also assessed in the analysis of TBHQ in real samples of soybean oil, blended oil, and red wine, with satisfactory recovery rates obtained.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2020.128936