A caffeic acid electrochemical sensor amplified with GNR/CoFe2O4@NiO and 1-Ethyl-3-methylimidazolium acetate; a new perspective for food analysis

Determining Caffeic acid is important as an antioxidant compound in food. In this study, caffeic acid (CA) was measured using a carbon paste electrode modified with GNR/CoFe2O4@NiO and 1-Ethyl-3-methylimidazolium acetate (EMIM Ac) as ion liquid. A simple sensor showed a higher current than a bare carbon paste; thus, it can be said that the modified electrode has a higher sensitivity for detecting CA. The linear range of this sensor and its detection limit was equal to 0.01-100.0 mu M and 0.01 mu M, respectively. Moreover, the developed electrode indicated outstanding selectivity in the presence of several interferences, high sensitivity, reproducibility, and long-term stability. The percentage recovery of CA obtained with the developed sensor affirmed its reliability for CA determination in real samples. The modified sensor's accuracy was confirmed to identify this analyte according to the results.

Automated summary

In this study, a modified electrode was developed for the determination of caffeic acid in food samples. The sensor exhibited high sensitivity, outstanding selectivity, and long-term stability, confirming its reliability for the detection of caffeic acid in real samples.