Electrochemical sensor for determination of butylated hydroxyanisole (BHA) in food products using poly O-cresolphthalein complexone coated multiwalled carbon nanotubes electrode

In this study, we have reported an electrochemical sensor for the determination of butylated hydroxyanisole (BHA) by electropolymerization of O-cresolphthalein complexone (OC) over the multiwalled carbon nanotubes (MWCNTs). In order to confirm the surface morphology, oxidation states, functional groups and charge transfer property of POC/MWCNTs electrode, the resulting POC film with MWCNTs electrode was characterized by spectroscopy, microscopy, and electrochemical techniques. The fabricated electrode was evaluated for its electrochemical performance in oxidation of BHA and the study showed that at POC/MWCNTs electrodes BHA oxidation occurred at 0.27 V. POC/MWCNTs electrode has shown a linear range for the detection of BHA from 0.33 mu M to 110 mu M with the detection limit of 0.11 mu M (S/N = 3). Amperometric determination of BHA was also done using chronoamperometric techniques and the result was found to be linear. The real time analysis of sensors is also validated by analysing the packed potato chips samples.

Automated summary

In this study, an electrochemical sensor for the determination of BHA was developed by electropolymerization of OC over MWCNTs. The POC/MWCNTs electrode showed BHA oxidation occurring at 0.27 V, with a linear detection range from 0.33 mu M to 110 mu M and a detection limit of 0.11 mu M. Amperometric determination of BHA using chronoamperometric techniques confirmed the linear relationship. The real-time analysis of sensors was validated by analyzing packed potato chips samples.