A simple graphene modified electrode for the determination of antimony(III) in edible plants and beverage

• Published in: Food chemistry Vol. 367; p. 130676
• Main Authors: Liendo, Fabiana, de la Vega, Amaya Paz, Jesus Aguirre, Maria, Godoy, Fernando, Martí, Angel A., Flores, Erick, Pizarro, Jaime, Segura, Rodrigo
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 15.01.2022
• Subjects: Antimony; Beverage; Celery; Electrochemically reduced graphene oxide; Lettuce; Square wave anodic stripping voltammetry; Antimony; Lettuce; Square wave anodic stripping voltammetry; Celery; Beverage; Electrochemically reduced graphene oxide
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2021.130676

•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.