Abstract
High sodium ion (Na+) consumption leads to high blood pressure which causes many health issues. Real-time determination of Na+ content in food is still important to limit Na+ intake and control the taste of food. In this work, we have developed an electrochemical sensor based on agglomeration of silver nanoparticles (AgNPs) and graphene oxide (GO) modified on a screen-printed silver electrode (SPE) for Na+ detection at room temperature by using cyclic voltammetry (CV). The AgNPs were synthesized through a simple green route using Pistia stratiotes extract as a reducing agent under blue light illumination and mixed with the GO to be a Na+ selective sensing nanocomposite. The AgNPs/GO/SPE sensor showed high sensitivity (0.269 mA/mM/cm2), high selectivity, linear relationship (0–100 mM), good stability, and excellent reproducibility to Na+ detection as well as low limit of detection (9.344 mM) for food application. The interfering species such as K+, Zn2+, Na+, Mg2+, glucose, and ascorbic acid did not have any influence on the Na+ determination. The AgNPs/GO/SPE sensor was successfully applied to determine Na+ in real samples such as fish sauce and seasoning powder of instant noodle.
Highlights
Sodium ion (Na+ ) is an essential element in human body for regulating body’s fluids balance and maintaining the responses of nerves and muscles normally [1]
We aimed to develop disposable electrochemical sensor based on agglomeration of silver nanoparticles (AgNPs)/graphene oxide (GO) nanocomposite modified on screen-printed silver electrode (SPE) for Na+ determination at room temperature by using cyclic voltammetry (CV)
The AgNPs/GO nanocomposite modified on a screen-printed silver electrode can be successfully used for detecting Na+ at room temperature because the synergies of GO and AgNPs enhance catalytic performance
Summary
Sodium ion (Na+ ) is an essential element in human body for regulating body’s fluids balance and maintaining the responses of nerves and muscles normally [1]. The main source of Na+ is salt in foods. The recommendation for Na+ intake in the adult should be below 100 mmol (~2.3 g of Na+ or 5.8 g of salt) per day [2,3]. Most people in many countries consume excess level of Na+ which is about twice as much as the body needs [4,5]. The excess Na+ consumption causes high blood pressure and increases the risk of cardiovascular disease, heart disease, and stroke [6,7,8]. Real-time determination of Na+ content in food is still important to limit Na+ intake, control hypertension and lower health issues as well as the standardization of food taste
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