Sensitive and selective antioxidant curcumin analysis using anionic surfactant modified glassy carbon electrode

Abstract

This paper presents a sensitive and selective curcumin (CCM) voltammetric procedure using a glassy carbon electrode covered with asodium dodecyl sulfate layer (GCE/SDS) in 0.2 M CH3COOH. The developed sensor and the behavior of CCM on its surface were investigated by voltammetric and impedance techniques. According to the results, the GCE/SDS shows electrocatalytic properties in relation to oxidation of CCM and the redox Fe(III)/Fe(II) system. The concurrent process of preparing sensors and conducting CCM measurements is marked by its ease of implementation, minimal reagent usage, and affordability. The use of CCM accumulation at 0 V for 120 s allows gaining the linearity of the calibration curve from 0.001 to 20.0 nM, with an extremely low LOD of 0.00027 nM. Ultimately, the established procedure was effectively employed for the analysis of food samples, including spice extracts and energy shots, and the results are consistent with chromatography measurements.