In a recent article published in the journal Foods, researchers developed a novel electrochemical sensor designed for the detection of tert-butylhydroquinone (TBHQ), a synthetic antioxidant commonly used in food preservation. The research aims to create a sensor that is not only sensitive and accurate but also cost-effective and easy to produce, thereby facilitating the detection of TBHQ for food quality analysis.
Study: Detection of Tert-Butylhydroquinone in Edible Oils Using an Electrochemical Sensor Based on a Nickel-Aluminum Layered Double Hydroxide@Carbon Spheres-Derived Carbon Composite. Image Credit: PanuShot/Shutterstock.com
Background
TBHQ is widely utilized in the food industry due to its antioxidant properties, which help maintain the food quality and safety of oils and fats. Despite its benefits, there are concerns regarding the potential health implications of high TBHQ levels on food quality. Traditional methods for TBHQ detection often involve complex procedures and expensive equipment, making them less accessible for routine analysis.
This study addresses these challenges by proposing an electrochemical sensor based on porous metal carbon materials derived from nickel-aluminum layered double hydroxide (NiAl-LDH) and carbon spheres (GC). The sensor's design aims to enhance sensitivity and selectivity for TBHQ detection while being constructed from readily available materials.
The Current Study
The electrochemical sensor for detecting tert-butylhydroquinone (TBHQ) was developed through a systematic synthesis of nickel-aluminum layered double hydroxide (NiAl-LDH) combined with glucose-derived carbon spheres (GC). Initially, NiAl-LDH was synthesized via a co-precipitation method, followed by the incorporation of glucose to form a composite material. The mixture was subjected to pyrolysis at 800 °C, resulting in the formation of porous carbon nanomaterials designated as NiAl-LDH@GC-800.
The synthesized materials were characterized using scanning electron microscopy (SEM) to analyze surface morphology and X-ray diffraction (XRD) to assess the crystalline structure. The electrochemical properties were evaluated using a three-electrode system, where a glassy carbon electrode (GCE) served as the working electrode, a platinum wire acted as the auxiliary electrode, and an Ag/AgCl electrode was used as the reference electrode.
The electrochemical measurements were conducted in a phosphate buffer solution (PBS) at pH 7. Differential pulse voltammetry (DPV) was employed to quantify TBHQ levels, with the sensor's performance assessed by establishing a calibration curve from a series of TBHQ standard solutions. The limit of detection (LOD) was calculated based on the signal-to-noise ratio. Real edible oil samples were prepared by dissolving in ethanol, followed by centrifugation to obtain a clear supernatant for analysis, ensuring accurate detection of TBHQ concentrations in complex matrices.
Results and Discussion
The electrochemical sensor demonstrated excellent performance in detecting TBHQ, with a linear detection range established between 0.02 and 30 μM and a remarkably low LOD of 8.2 nM. The sensor's response was characterized by a strong linear relationship between the peak current and TBHQ concentration, indicating its reliability for quantitative analysis. The porous structure of the NiAl-LDH@GC composite significantly contributed to the sensor's enhanced electrochemical signal by providing a larger specific surface area for TBHQ adsorption, which facilitated improved electron transfer rates.
The study also highlighted the sensor's stability and anti-interference capabilities, making it suitable for real sample detection. The results from the electrochemical method were validated against UV-visible spectrophotometry, confirming the accuracy of the sensor in measuring TBHQ levels in food samples. The comparison of TBHQ content in real samples using both methods showed a strong correlation, reinforcing the sensor's potential for practical applications in food safety monitoring.
However, the research acknowledged certain limitations, particularly the high-temperature synthesis process (800 °C) and the multiple steps involved in material preparation, which could hinder the commercialization of the sensor. Despite these challenges, the findings underscore the promising capabilities of the developed sensor in providing a cost-effective and efficient means of TBHQ detection in food products.
Conclusion
In conclusion, the study successfully developed an electrochemical sensor based on NiAl-LDH@GC composites for the detection of TBHQ in edible oils. The sensor exhibited excellent sensitivity, linearity, and stability, making it a viable tool for monitoring TBHQ levels in food samples. The research contributes to the field of food safety by offering an alternative method for the analysis of antioxidants, addressing the need for accessible and reliable detection techniques.
Future work may focus on optimizing the synthesis process to enhance the sensor's commercial viability while maintaining its performance. Overall, this study represents a significant advancement in the development of electrochemical sensors for food quality assessment, with the potential to improve consumer safety and confidence in food quality.
Journal Reference
Zhang J., Chen J., et al. (2024). Detection of Tert-Butylhydroquinone in Edible Oils Using an Electrochemical Sensor Based on a Nickel-Aluminum Layered Double Hydroxide@Carbon Spheres-Derived Carbon Composite. Foods, 13, 3431. DOI: 10.3390/foods13213431, https://www.mdpi.com/2304-8158/13/21/3431