Sudan I monitoring as a hazardous azo dye using an electroanalytical tool amplified with NiO/SWCNTs-ionic liquid catalysts

• Published in: Chemosphere (Oxford) 2022-12, Vol.309, p.136673-136673, Article 136673
• Main Authors: Arjmandi, Javid, Shahidi, Seyed-Ahmad, Ghorbani-HasanSaraei, Azade, Limooei, Mohammad Bagher, Naghizadeh Raeisi, Shahram
• Format: Article
• Language: English
• Subjects: Modified sensor; Nano-catalyst; NiO/SWCNTs nanocomposite; Sudan I analysis
• ISSN: 0045-6535; 1879-1298
• DOI: 10.1016/j.chemosphere.2022.136673

Sudan I is an azo dye that causes cancer and is not allowed to be used in food products. The current study focused on the design and manufacture of an electrochemical sensor modified with NiO/SWCNTs, as a nano-catalyst, and 1-hexyl-3-methylimidazolium bis(trifluoromethylsulfonyl)imide (1H3MIbTMI), as an ionic liquid binder, to monitor Sudan I as azo additive dyes in various food samples. The modified carbon paste electrode (CPE/NiO/SWCNTs/1H3MIbTMI) offered superior electrochemical performance metrics as an analytical sensor to detect trace levels of Sudan I within the concentration range of 1.0 nM–250 μM. The limit of detection was determined as 0.3 nM by the differential pulse voltammetric (DPV) technique. The proposed CPE/NiO/SWCNTs/1H3MIbTMI can be put forward to be employed as an analytical instrument for sensing Sudan I in various culinary sauces, including chili, tomato, and strawberry sauces. The obtained recovery range was determined as 97.6%–104.35%. These findings demonstrated the effectiveness of the newly created material and its potential for usage as a novel analytical instrument. [Display omitted] •►NiO/SWCNTs-Ionic liquid catalysts for fabrication of electrochemical sensor.•►Sudan I monitoring in food sauces.•►New analytical approach for sensing of sudan I in different sauces such as chilli sauce, tomato sauce and strawberry sauce.