Electrode Modified with Manganese Dioxide Nanorods for the Simultaneous Voltammetric Determination of Food Colorants

Abstract

Synthetic colorants, in particular tartrazine and brilliant blue FCF, are widely used in food chemistry and technology although they can give negative health effects of various severities. Therefore, sensitive, selective, simple, and reliable methods for the quantification of these dyes are required. A glassy carbon electrode (GCE) modified with manganese dioxide nanorods (MnO2 NR) dispersed in cetylpyridinium bromide gives a sensitive response to tartrazine and brilliant blue FCF in mixtures. Electrode modification provides a 7.9-fold increase in the electroactive surface area and a 72-fold decrease in electron transfer resistance. Simultaneous voltammetric quantification of colorants was performed in phosphate buffer pH 7.0 in differential pulse mode. The linear dynamic ranges of 0.10–2.5 and 2.5–15 µM of tartrazine and 0.25–2.5 and 2.5–15 µM of brilliant blue FCF were obtained with the limits of detection of 43 and 41 nM, respectively. The advantage of the sensor developed is the high selectivity of response in the presence of typical interferences (inorganic ions, saccharides, ascorbic and sorbic acids) and other food colorants (riboflavin, indigo carmine, and sunset yellow). The practical applicability of the approach is shown in soft and isotonic sports drinks and is validated by comparison to chromatography.