Development of an Electrochemical Sensor for the Determination of Amaranth: a Synthetic Dye in Soft Drinks
Abstract The voltammetric behaviour of synthetic food colourant, amaranth, was studied using a multiwalled carbon nanotube (MWCNT) thin film-modified gold electrode in 0.1 M acetate buffer solution of pH 5.0. A well-defined oxidation peak was obtained for amaranth at 0.792 V with the modified electr...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Chandran, Sreejith [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2013 |
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| Schlagwörter: |
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| Anmerkung: |
© Springer Science+Business Media New York 2013 |
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| Übergeordnetes Werk: |
Enthalten in: Food analytical methods - New York, NY : Springer, 2008, 7(2013), 4 vom: 20. Juli, Seite 741-746 |
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| Übergeordnetes Werk: |
volume:7 ; year:2013 ; number:4 ; day:20 ; month:07 ; pages:741-746 |
| Links: |
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| DOI / URN: |
10.1007/s12161-013-9676-7 |
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| Katalog-ID: |
SPR025097717 |
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| 520 | |a Abstract The voltammetric behaviour of synthetic food colourant, amaranth, was studied using a multiwalled carbon nanotube (MWCNT) thin film-modified gold electrode in 0.1 M acetate buffer solution of pH 5.0. A well-defined oxidation peak was obtained for amaranth at 0.792 V with the modified electrode. The diffusion controlled oxidation of amaranth at the modified electrode can be attributed to the electrocatalytic nature of MWCNT, since the bare electrode has not produced an electrochemical signal under the same experimental conditions. The operational parameters such as supporting electrolyte, pH of the solution and amount of MWCNT–Nafion suspension were optimised. Under optimum conditions, the oxidation peak current varies linearly with concentration in the range from 1.0 × $ 10^{−5} $ M to 1.0 × $ 10^{−6} $ M with a limit of detection at 6.8 × $ 10^{−8} $ M. The developed sensor has good sensitivity and selectivity towards oxidation of amaranth. The sensor was successfully employed for the determination of amaranth in three different samples of soft drinks, and the results were in good agreement with the standard spectrophotometric method. | ||
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| 700 | 1 | |a Lonappan, Laina Angamaly |4 aut | |
| 700 | 1 | |a Thomas, Divya |4 aut | |
| 700 | 1 | |a Jos, Theresa |4 aut | |
| 700 | 1 | |a Girish Kumar, Krishnapillai |4 aut | |
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10.1007/s12161-013-9676-7 doi (DE-627)SPR025097717 (SPR)s12161-013-9676-7-e DE-627 ger DE-627 rakwb eng Chandran, Sreejith verfasserin aut Development of an Electrochemical Sensor for the Determination of Amaranth: a Synthetic Dye in Soft Drinks 2013 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Springer Science+Business Media New York 2013 Abstract The voltammetric behaviour of synthetic food colourant, amaranth, was studied using a multiwalled carbon nanotube (MWCNT) thin film-modified gold electrode in 0.1 M acetate buffer solution of pH 5.0. A well-defined oxidation peak was obtained for amaranth at 0.792 V with the modified electrode. The diffusion controlled oxidation of amaranth at the modified electrode can be attributed to the electrocatalytic nature of MWCNT, since the bare electrode has not produced an electrochemical signal under the same experimental conditions. The operational parameters such as supporting electrolyte, pH of the solution and amount of MWCNT–Nafion suspension were optimised. Under optimum conditions, the oxidation peak current varies linearly with concentration in the range from 1.0 × $ 10^{−5} $ M to 1.0 × $ 10^{−6} $ M with a limit of detection at 6.8 × $ 10^{−8} $ M. The developed sensor has good sensitivity and selectivity towards oxidation of amaranth. The sensor was successfully employed for the determination of amaranth in three different samples of soft drinks, and the results were in good agreement with the standard spectrophotometric method. Amaranth (dpeaa)DE-He213 Sensor (dpeaa)DE-He213 Gold electrode (dpeaa)DE-He213 MWCNT (dpeaa)DE-He213 Lonappan, Laina Angamaly aut Thomas, Divya aut Jos, Theresa aut Girish Kumar, Krishnapillai aut Enthalten in Food analytical methods New York, NY : Springer, 2008 7(2013), 4 vom: 20. Juli, Seite 741-746 (DE-627)566007320 (DE-600)2424728-5 1936-976X nnns volume:7 year:2013 number:4 day:20 month:07 pages:741-746 https://dx.doi.org/10.1007/s12161-013-9676-7 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 7 2013 4 20 07 741-746 |
| spelling |
10.1007/s12161-013-9676-7 doi (DE-627)SPR025097717 (SPR)s12161-013-9676-7-e DE-627 ger DE-627 rakwb eng Chandran, Sreejith verfasserin aut Development of an Electrochemical Sensor for the Determination of Amaranth: a Synthetic Dye in Soft Drinks 2013 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Springer Science+Business Media New York 2013 Abstract The voltammetric behaviour of synthetic food colourant, amaranth, was studied using a multiwalled carbon nanotube (MWCNT) thin film-modified gold electrode in 0.1 M acetate buffer solution of pH 5.0. A well-defined oxidation peak was obtained for amaranth at 0.792 V with the modified electrode. The diffusion controlled oxidation of amaranth at the modified electrode can be attributed to the electrocatalytic nature of MWCNT, since the bare electrode has not produced an electrochemical signal under the same experimental conditions. The operational parameters such as supporting electrolyte, pH of the solution and amount of MWCNT–Nafion suspension were optimised. Under optimum conditions, the oxidation peak current varies linearly with concentration in the range from 1.0 × $ 10^{−5} $ M to 1.0 × $ 10^{−6} $ M with a limit of detection at 6.8 × $ 10^{−8} $ M. The developed sensor has good sensitivity and selectivity towards oxidation of amaranth. The sensor was successfully employed for the determination of amaranth in three different samples of soft drinks, and the results were in good agreement with the standard spectrophotometric method. Amaranth (dpeaa)DE-He213 Sensor (dpeaa)DE-He213 Gold electrode (dpeaa)DE-He213 MWCNT (dpeaa)DE-He213 Lonappan, Laina Angamaly aut Thomas, Divya aut Jos, Theresa aut Girish Kumar, Krishnapillai aut Enthalten in Food analytical methods New York, NY : Springer, 2008 7(2013), 4 vom: 20. Juli, Seite 741-746 (DE-627)566007320 (DE-600)2424728-5 1936-976X nnns volume:7 year:2013 number:4 day:20 month:07 pages:741-746 https://dx.doi.org/10.1007/s12161-013-9676-7 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 7 2013 4 20 07 741-746 |
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10.1007/s12161-013-9676-7 doi (DE-627)SPR025097717 (SPR)s12161-013-9676-7-e DE-627 ger DE-627 rakwb eng Chandran, Sreejith verfasserin aut Development of an Electrochemical Sensor for the Determination of Amaranth: a Synthetic Dye in Soft Drinks 2013 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Springer Science+Business Media New York 2013 Abstract The voltammetric behaviour of synthetic food colourant, amaranth, was studied using a multiwalled carbon nanotube (MWCNT) thin film-modified gold electrode in 0.1 M acetate buffer solution of pH 5.0. A well-defined oxidation peak was obtained for amaranth at 0.792 V with the modified electrode. The diffusion controlled oxidation of amaranth at the modified electrode can be attributed to the electrocatalytic nature of MWCNT, since the bare electrode has not produced an electrochemical signal under the same experimental conditions. The operational parameters such as supporting electrolyte, pH of the solution and amount of MWCNT–Nafion suspension were optimised. Under optimum conditions, the oxidation peak current varies linearly with concentration in the range from 1.0 × $ 10^{−5} $ M to 1.0 × $ 10^{−6} $ M with a limit of detection at 6.8 × $ 10^{−8} $ M. The developed sensor has good sensitivity and selectivity towards oxidation of amaranth. The sensor was successfully employed for the determination of amaranth in three different samples of soft drinks, and the results were in good agreement with the standard spectrophotometric method. Amaranth (dpeaa)DE-He213 Sensor (dpeaa)DE-He213 Gold electrode (dpeaa)DE-He213 MWCNT (dpeaa)DE-He213 Lonappan, Laina Angamaly aut Thomas, Divya aut Jos, Theresa aut Girish Kumar, Krishnapillai aut Enthalten in Food analytical methods New York, NY : Springer, 2008 7(2013), 4 vom: 20. Juli, Seite 741-746 (DE-627)566007320 (DE-600)2424728-5 1936-976X nnns volume:7 year:2013 number:4 day:20 month:07 pages:741-746 https://dx.doi.org/10.1007/s12161-013-9676-7 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 7 2013 4 20 07 741-746 |
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10.1007/s12161-013-9676-7 doi (DE-627)SPR025097717 (SPR)s12161-013-9676-7-e DE-627 ger DE-627 rakwb eng Chandran, Sreejith verfasserin aut Development of an Electrochemical Sensor for the Determination of Amaranth: a Synthetic Dye in Soft Drinks 2013 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Springer Science+Business Media New York 2013 Abstract The voltammetric behaviour of synthetic food colourant, amaranth, was studied using a multiwalled carbon nanotube (MWCNT) thin film-modified gold electrode in 0.1 M acetate buffer solution of pH 5.0. A well-defined oxidation peak was obtained for amaranth at 0.792 V with the modified electrode. The diffusion controlled oxidation of amaranth at the modified electrode can be attributed to the electrocatalytic nature of MWCNT, since the bare electrode has not produced an electrochemical signal under the same experimental conditions. The operational parameters such as supporting electrolyte, pH of the solution and amount of MWCNT–Nafion suspension were optimised. Under optimum conditions, the oxidation peak current varies linearly with concentration in the range from 1.0 × $ 10^{−5} $ M to 1.0 × $ 10^{−6} $ M with a limit of detection at 6.8 × $ 10^{−8} $ M. The developed sensor has good sensitivity and selectivity towards oxidation of amaranth. The sensor was successfully employed for the determination of amaranth in three different samples of soft drinks, and the results were in good agreement with the standard spectrophotometric method. Amaranth (dpeaa)DE-He213 Sensor (dpeaa)DE-He213 Gold electrode (dpeaa)DE-He213 MWCNT (dpeaa)DE-He213 Lonappan, Laina Angamaly aut Thomas, Divya aut Jos, Theresa aut Girish Kumar, Krishnapillai aut Enthalten in Food analytical methods New York, NY : Springer, 2008 7(2013), 4 vom: 20. Juli, Seite 741-746 (DE-627)566007320 (DE-600)2424728-5 1936-976X nnns volume:7 year:2013 number:4 day:20 month:07 pages:741-746 https://dx.doi.org/10.1007/s12161-013-9676-7 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 7 2013 4 20 07 741-746 |
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10.1007/s12161-013-9676-7 doi (DE-627)SPR025097717 (SPR)s12161-013-9676-7-e DE-627 ger DE-627 rakwb eng Chandran, Sreejith verfasserin aut Development of an Electrochemical Sensor for the Determination of Amaranth: a Synthetic Dye in Soft Drinks 2013 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Springer Science+Business Media New York 2013 Abstract The voltammetric behaviour of synthetic food colourant, amaranth, was studied using a multiwalled carbon nanotube (MWCNT) thin film-modified gold electrode in 0.1 M acetate buffer solution of pH 5.0. A well-defined oxidation peak was obtained for amaranth at 0.792 V with the modified electrode. The diffusion controlled oxidation of amaranth at the modified electrode can be attributed to the electrocatalytic nature of MWCNT, since the bare electrode has not produced an electrochemical signal under the same experimental conditions. The operational parameters such as supporting electrolyte, pH of the solution and amount of MWCNT–Nafion suspension were optimised. Under optimum conditions, the oxidation peak current varies linearly with concentration in the range from 1.0 × $ 10^{−5} $ M to 1.0 × $ 10^{−6} $ M with a limit of detection at 6.8 × $ 10^{−8} $ M. The developed sensor has good sensitivity and selectivity towards oxidation of amaranth. The sensor was successfully employed for the determination of amaranth in three different samples of soft drinks, and the results were in good agreement with the standard spectrophotometric method. Amaranth (dpeaa)DE-He213 Sensor (dpeaa)DE-He213 Gold electrode (dpeaa)DE-He213 MWCNT (dpeaa)DE-He213 Lonappan, Laina Angamaly aut Thomas, Divya aut Jos, Theresa aut Girish Kumar, Krishnapillai aut Enthalten in Food analytical methods New York, NY : Springer, 2008 7(2013), 4 vom: 20. Juli, Seite 741-746 (DE-627)566007320 (DE-600)2424728-5 1936-976X nnns volume:7 year:2013 number:4 day:20 month:07 pages:741-746 https://dx.doi.org/10.1007/s12161-013-9676-7 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 7 2013 4 20 07 741-746 |
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Chandran, Sreejith @@aut@@ Lonappan, Laina Angamaly @@aut@@ Thomas, Divya @@aut@@ Jos, Theresa @@aut@@ Girish Kumar, Krishnapillai @@aut@@ |
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<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">SPR025097717</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230519164541.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">201007s2013 xx |||||o 00| ||eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1007/s12161-013-9676-7</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)SPR025097717</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(SPR)s12161-013-9676-7-e</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Chandran, Sreejith</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Development of an Electrochemical Sensor for the Determination of Amaranth: a Synthetic Dye in Soft Drinks</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2013</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">© Springer Science+Business Media New York 2013</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Abstract The voltammetric behaviour of synthetic food colourant, amaranth, was studied using a multiwalled carbon nanotube (MWCNT) thin film-modified gold electrode in 0.1 M acetate buffer solution of pH 5.0. A well-defined oxidation peak was obtained for amaranth at 0.792 V with the modified electrode. The diffusion controlled oxidation of amaranth at the modified electrode can be attributed to the electrocatalytic nature of MWCNT, since the bare electrode has not produced an electrochemical signal under the same experimental conditions. The operational parameters such as supporting electrolyte, pH of the solution and amount of MWCNT–Nafion suspension were optimised. Under optimum conditions, the oxidation peak current varies linearly with concentration in the range from 1.0 × $ 10^{−5} $ M to 1.0 × $ 10^{−6} $ M with a limit of detection at 6.8 × $ 10^{−8} $ M. The developed sensor has good sensitivity and selectivity towards oxidation of amaranth. The sensor was successfully employed for the determination of amaranth in three different samples of soft drinks, and the results were in good agreement with the standard spectrophotometric method.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Amaranth</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Sensor</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Gold electrode</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">MWCNT</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Lonappan, Laina Angamaly</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Thomas, Divya</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Jos, Theresa</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Girish Kumar, Krishnapillai</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="t">Food analytical methods</subfield><subfield code="d">New York, NY : Springer, 2008</subfield><subfield code="g">7(2013), 4 vom: 20. 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Chandran, Sreejith |
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Development of an Electrochemical Sensor for the Determination of Amaranth: a Synthetic Dye in Soft Drinks Amaranth (dpeaa)DE-He213 Sensor (dpeaa)DE-He213 Gold electrode (dpeaa)DE-He213 MWCNT (dpeaa)DE-He213 |
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Development of an Electrochemical Sensor for the Determination of Amaranth: a Synthetic Dye in Soft Drinks |
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Development of an Electrochemical Sensor for the Determination of Amaranth: a Synthetic Dye in Soft Drinks |
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development of an electrochemical sensor for the determination of amaranth: a synthetic dye in soft drinks |
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Development of an Electrochemical Sensor for the Determination of Amaranth: a Synthetic Dye in Soft Drinks |
| abstract |
Abstract The voltammetric behaviour of synthetic food colourant, amaranth, was studied using a multiwalled carbon nanotube (MWCNT) thin film-modified gold electrode in 0.1 M acetate buffer solution of pH 5.0. A well-defined oxidation peak was obtained for amaranth at 0.792 V with the modified electrode. The diffusion controlled oxidation of amaranth at the modified electrode can be attributed to the electrocatalytic nature of MWCNT, since the bare electrode has not produced an electrochemical signal under the same experimental conditions. The operational parameters such as supporting electrolyte, pH of the solution and amount of MWCNT–Nafion suspension were optimised. Under optimum conditions, the oxidation peak current varies linearly with concentration in the range from 1.0 × $ 10^{−5} $ M to 1.0 × $ 10^{−6} $ M with a limit of detection at 6.8 × $ 10^{−8} $ M. The developed sensor has good sensitivity and selectivity towards oxidation of amaranth. The sensor was successfully employed for the determination of amaranth in three different samples of soft drinks, and the results were in good agreement with the standard spectrophotometric method. © Springer Science+Business Media New York 2013 |
| abstractGer |
Abstract The voltammetric behaviour of synthetic food colourant, amaranth, was studied using a multiwalled carbon nanotube (MWCNT) thin film-modified gold electrode in 0.1 M acetate buffer solution of pH 5.0. A well-defined oxidation peak was obtained for amaranth at 0.792 V with the modified electrode. The diffusion controlled oxidation of amaranth at the modified electrode can be attributed to the electrocatalytic nature of MWCNT, since the bare electrode has not produced an electrochemical signal under the same experimental conditions. The operational parameters such as supporting electrolyte, pH of the solution and amount of MWCNT–Nafion suspension were optimised. Under optimum conditions, the oxidation peak current varies linearly with concentration in the range from 1.0 × $ 10^{−5} $ M to 1.0 × $ 10^{−6} $ M with a limit of detection at 6.8 × $ 10^{−8} $ M. The developed sensor has good sensitivity and selectivity towards oxidation of amaranth. The sensor was successfully employed for the determination of amaranth in three different samples of soft drinks, and the results were in good agreement with the standard spectrophotometric method. © Springer Science+Business Media New York 2013 |
| abstract_unstemmed |
Abstract The voltammetric behaviour of synthetic food colourant, amaranth, was studied using a multiwalled carbon nanotube (MWCNT) thin film-modified gold electrode in 0.1 M acetate buffer solution of pH 5.0. A well-defined oxidation peak was obtained for amaranth at 0.792 V with the modified electrode. The diffusion controlled oxidation of amaranth at the modified electrode can be attributed to the electrocatalytic nature of MWCNT, since the bare electrode has not produced an electrochemical signal under the same experimental conditions. The operational parameters such as supporting electrolyte, pH of the solution and amount of MWCNT–Nafion suspension were optimised. Under optimum conditions, the oxidation peak current varies linearly with concentration in the range from 1.0 × $ 10^{−5} $ M to 1.0 × $ 10^{−6} $ M with a limit of detection at 6.8 × $ 10^{−8} $ M. The developed sensor has good sensitivity and selectivity towards oxidation of amaranth. The sensor was successfully employed for the determination of amaranth in three different samples of soft drinks, and the results were in good agreement with the standard spectrophotometric method. © Springer Science+Business Media New York 2013 |
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| title_short |
Development of an Electrochemical Sensor for the Determination of Amaranth: a Synthetic Dye in Soft Drinks |
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https://dx.doi.org/10.1007/s12161-013-9676-7 |
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Lonappan, Laina Angamaly Thomas, Divya Jos, Theresa Girish Kumar, Krishnapillai |
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Lonappan, Laina Angamaly Thomas, Divya Jos, Theresa Girish Kumar, Krishnapillai |
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10.1007/s12161-013-9676-7 |
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2024-07-03T13:50:07.392Z |
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|
| score |
7.400527 |