A simple graphene modified electrode for the determination of antimony(III) in edible plants and beverage
•GC/rGO was applied for the determination of Sb(III) in food samples.•rGO improves preconcentration and sensitivity for Sb(III) determination.•The analytical validation of GC/rGO shows satisfactory results with RSD < 10%.•The lineal range for Sb(III) was 10–60 µg L−1 with a detection limit of 2.5...
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Published in | Food chemistry Vol. 367; p. 130676 |
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Main Authors | , , , , , , , |
Format | Journal Article |
Language | English |
Published |
Elsevier Ltd
15.01.2022
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Subjects | |
Online Access | Get full text |
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Summary: | •GC/rGO was applied for the determination of Sb(III) in food samples.•rGO improves preconcentration and sensitivity for Sb(III) determination.•The analytical validation of GC/rGO shows satisfactory results with RSD < 10%.•The lineal range for Sb(III) was 10–60 µg L−1 with a detection limit of 2.5 µg L−1.
Antimony(III) is a rare electroactive specie present on Earth, whose concentration is not typically determined. The presence of high concentrations of antimony is responsible for a variety of diseases, which makes it desirable to find convenient and reliable methods for its determination. We have developed a convenient glassy carbon modified electrode with electroreduced graphene oxide GC/rGO for the first time determination of Sb(III) in commercial lettuce, celery, and beverages. The surface of the electrode was characterized by scanning electron microscopy (SEM) and cyclic voltammetry, indicating a heterogeneous and rough surface with a real area of 0.28 cm2, which is ~2.5 times the area of GC. The optimal chemical and electrochemical parameters used were: sodium acetate buffer (pH = 4.3), an accumulation potential of −1.0 V and an accumulation time of 150 s. The analytical validation was developed evaluating the linear range (10–60 µg L−1), limit of detection (2.5 µg L−1), accuracy, repetibility and reproducibility with satisfactory results (relative standard deviation (RSD) values lower than 10%). All the analyzes performed in real samples by stripping voltammetry were compared with GF-AAS, showing statistically similar values, demonstrating that GC/rGO could be effectively applied in the analysis of food samples. |
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Bibliography: | ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 |
ISSN: | 0308-8146 1873-7072 |
DOI: | 10.1016/j.foodchem.2021.130676 |