Green tea extract assisted green synthesis of reduced graphene oxide: Application for highly sensitive electrochemical detection of sunset yellow in food products

Elham Vatandost; Azade Ghorbani-HasanSaraei; Fereshteh Chekin; Shahram Naghizadeh Raeisi; Seyed-Ahmad Shahidi

doi:10.1016/j.fochx.2020.100085

Green tea extract assisted green synthesis of reduced graphene oxide: Application for highly sensitive electrochemical detection of sunset yellow in food products

Food Chem X. 2020 Mar 13:6:100085. doi: 10.1016/j.fochx.2020.100085. eCollection 2020 Jun 30.

Authors

Elham Vatandost¹, Azade Ghorbani-HasanSaraei¹, Fereshteh Chekin², Shahram Naghizadeh Raeisi¹, Seyed-Ahmad Shahidi¹

Affiliations

¹ Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran.
² Department of Chemistry, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran.

Abstract

The search to find simple, cost-effective, environmentally friendly method for synthesising of reduced graphene oxide (rGO) has motivated the use of various natural materials. Also, monitoring of sunset yellow (SY) level in foods due to the potential negative side effects is imperative. In this study, tea extract was explored as reducing and stabilizing agent for synthesising of rGO. The rGO modified carbon paste electrode (rGO/CPE) was used as a highly sensitive electrochemical sensor for the detection of SY. The rGO/CPE, due to the large surface area, showed strong enhancement effect on electrochemical oxidation of SY. Under optimized conditions, linear range between 0.05 and 10 µM with a detection limit of 27 nM could be achieved. The proposed sensor was used to determine the amount of SY in food products with satisfactory results, and the results were in good agreement with the results obtained by UV-Vis spectroscopy.

Keywords: Green synthesis; Reduced graphene oxide; Sensor; Sunset yellow.