Optimization of square wave voltammetry parameters by response surface methodology for the determination of Sunset yellow using an electrochemical sensor based on Purpald

• Published in: Food chemistry 2023-03, Vol.404, p.134412-134412, Article 134412
• Main Authors: Tabanlıgil Calam, Tuğba, Taşkın Çakıcı, Gülşen
• Format: Article
• Language: English
• Subjects: carbonated beverages; Electro-polymerization; electrochemistry; energy-dispersive X-ray analysis; food chemistry; Fourier transform infrared spectroscopy; glassy carbon electrode; Modification; Response surface methodology; sensors (equipment); Sunset yellow; Voltammetric determination; voltammetry
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2022.134412

•A easy sensor with good repeatability and selectivity was prepared for SY detection.•The sensor exhibited high sensitivity, low LOD (1.15 nM) and wide linear range for SY.•The SWV parameters were optimized using the response surface methodology (RSM)•The best analytical performance was obtain for the determination of SY by RSM.•An analytical method with high accuracy and precision was developed for SY detection. A modified electrode (Purpald®/GC) was prepared by electrochemical deposition of 4-Amino-5-hydrazino-1,2,4-triazole-3-thiol (Purpald®) on the glassy carbon electrode surface to determine sunset yellow (SY). The sensor was characterized by Fourier transform infrared spectroscopy, scanning electron microscope with energy dispersive X-ray spectrometer attached, and electrochemical techniques. Optimum experimental conditions were determined for the determination of SY. To obtain better analytical performance on the Purpald®/GC sensor, the response surface methodology experimental design was used. The square wave voltammetry technique’s parameters were optimized to obtain the highest anodic peak current of SY. The working range was obtained as three linear concentration ranges were 4.97 nM-1.18 µM, 1.18 µM-15.16 µM, and 15.16 µM-0.153 mM. The LOD value was found as 1.15 nM with the optimum parameters combination. Using the proposed sensor, SY concentration was determined with satisfactory results in instant powder drink and orange-flavored carbonated drink samples.