Effect of positive In(III) doped in nickel oxide nanostructure at modified glassy carbon electrode for determination of allura red in soft drink powders

The current study aimed to modify a glassy carbon electrode with raspberry-like In3+/NiO hierarchical nanostructure as a novel and highly sensitive electrochemical sensor for effectively detection of allura red colorant, which was then characterized by techniques of energy-dispersive X-ray analysis, scanning electron microscopy, and X-ray diffraction. Electrochemical impedance spectroscopy, cyclic voltammetry, differential pulse voltammetry, and chronoamperometry were employed to calculate the oxidation peak current of colorant, resulting in linear range of 0.01-700 mu M (R-2 = 0.9999) and limit of detection of 4.1 nM. The developed modifier was practically recruited for the detection of allura red in phosphate buffer solution (pH 4) as well as the real samples of soft drinks, the results of which successfully showed a high performance for the electrode. [GRAPHICS] .

Automated summary

This study aimed to modify a glassy carbon electrode with a raspberry-like In3+/NiO hierarchical nanostructure to develop a highly sensitive electrochemical sensor for detecting allura red colorant. The sensor showed a wide linear range and low detection limit, demonstrating high performance for detecting allura red in both phosphate buffer solution and real samples of soft drinks.