Pre-treated glassy carbon electrode sensor for food dye erythrosine: A voltammetric study

Abstract

A straightforward and extraordinarily sensitive technique for the determination of erythrosine using a pre-treated GCE sensor was presented. The electrochemical measurements were examined utilizing cyclic voltametric technique. The pre-treated sensor displayed exceptional catalytic activity towards the electrochemical oxidation of erythrosine in alkaline phosphate buffer, specifically at a pH of 11.6. The pre-treated GCE sensor facilitated the determination of erythrosine within the linear range with a detection limit of 0.8 µM and limit of quantification of about 2.8 µM respectively. A favorable recovery from samples such as jam, cake, jellies, and ice candy indicate the applicability of the proposed technique for food quality trails. The technique demonstrates remarkable reproducibility and has proven to be highly dependable for the analysis of erythrosine in food samples. The same technique can also use to administer other food colorants which are consider to be carcinogenic to the human health.