ISSN print edition: 0366-6352
ISSN electronic edition: 1336-9075
Registr. No.: MK SR 9/7

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Determination of ferulic acid in the presence of butylated hydroxytoluene as two phenolic antioxidants using a highly conductive food nanostructure electrochemical sensor

Hassan Karimi-Maleh, Reza Farahmandfar, Razieh Hosseinpour, Javad Alizadeh, and Alireza Abbaspourrad

Quchan University of Technology, Quchan, Iran



Abstract: Ferulic acid is a natural phenolic antioxidant with anticancer medicinal properties. A new electrochemical strategy based on the twofold modification of carbon paste electrode with NiO-embedded single-wall carbon nanotube nanocomposite and n-methyl-3-butylimidazolium bromide (CPE/MBIBr/NiO-SWCNTs) is suggested for the first time and the fabricated sensor is recommended as a voltammetric tool for the determination of ferulic acid in the presence of butylated hydroxytoluene (BHT). The CPE/MBIBr/NiO-SWCNTs are employed toward the study of the electro-oxidation behavior of ferulic acid in aqueous buffer solution in the pH range of 3.0–6.0. The CPE/MBIBr/NiO-SWCNTs exhibit a potent electron mediating toward the ferulic acid electro-oxidation and also extravagantly resolve the oxidation signals of ferulic acid and BHT for the simultaneous analysis of these food additives. The limit of detection for ferulic acid and BHT are found to be 20.0 nM and 0.1 µM, respectively. The CPE/MBIBr/NiO-SWCNTs are applied for the direct analysis of ferulic acid and BHT in corn milk, wheat flour, and corn cider samples.

Keywords: Ferulic acid ; Butylated hydroxytoluene ; Food sensor ; NiO/SWCNTs ; Twofold modification 

Full paper is available at

DOI: 10.1007/s11696-019-00793-y


Chemical Papers 73 (10) 2441–2447 (2019)

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