Thionine-mediated electrocatalytic reduction for electrochemical detection of EDTA-Fe(III) in soy sauce

Electrocatalytic reactions based on electron transfer mediators provide a simple and effective route for the development of convenient and sensitive electrochemical assays. Here, we report a novel electrocatalytic assay for detection of EDTA-Fe(III), which is widely used as a supplement in iron-fortified foods to reduce prevalence of iron deficiency. Unlike conventional electrochemical methods to detect Fe(III) ion, signaling mechanism of our electrocatalytic assay relies on the previously unexplored thionine-mediated electrochemical reduction of EDTA-Fe(III). This electrocatalytic detection method is sensitive for EDTA-Fe(III) detection in the linear concentration range from 10 to 750 mu M with a detection limit of 2.5 mu M. It is also specific enough and applicable to detection of EDTA-Fe(III) in real soy sauce samples with satisfactory recovery. The one-step electrocatalytic reduction for signal generation enables the direct and sensitive electrochemical detection of EDTAFe(III). We believe that this electrocatalytic assay can serve as a general platform for quantification of EDTA-Fe(III) in many EDTA-Fe(III)-fortified foods. And because thionine is increasingly used as a signal reporter in electrochemical DNA/ aptamer sensors, the engineered electrocatalytic reaction of thionine-mediated electrochemical reduction of EDTA-Fe(III) will also provide a simple signal amplification means for the development of highly sensitive electrochemical biosensors.

Automated summary

In this study, a novel electrocatalytic assay for the detection of EDTA-Fe(III) in iron-fortified foods was developed. The assay relies on the thionine-mediated electrochemical reduction of EDTA-Fe(III) and exhibits high sensitivity and specificity. It can be directly applied to real food samples and may serve as a signal amplification method for the development of electrochemical biosensors.