Sensitive Electrochemical Detection of Caffeic Acid in Wine Based on Fluorine-Doped Graphene Oxide.

Venkatesh Manikandan,Antony Thiruppathi,Aicheng Chen,Boopathi Sidhureddy

doi:10.3390/s19071604

Venkatesh Manikandan, Antony Thiruppathi + Show 2 more

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https://doi.org/10.3390/s19071604

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Abstract

We report here a novel electrochemical sensor developed using fluorine-doped graphene oxide (F-GO) for the detection of caffeic acid (CA). The synthesized graphene oxide (GO) and F-GO nanomaterials were systematically characterized with a scanning electron microscope (SEM), and the presence of semi-ionic bonds was confirmed in the F-GO using X-ray photoelectron spectroscopy. The electrochemical behaviours of bare glassy carbon electrode (GCE), F-GO/GCE, and GO/GCE toward the oxidation of CA were studied using cyclic voltammetry (CV), and the results obtained from the CV investigation revealed that F-GO/GCE exhibited the highest electrochemically active surface area and electrocatalytic activity in contrast to the other electrodes. Differential pulse voltammetry (DPV) was employed for the analytical quantitation of CA, and the F-GO/GCE produced a stable oxidation signal over the selected CA concentration range (0.5 to 100.0 μM) with a low limit of detection of 0.018 μM. Furthermore, the acquired results from the selectivity studies revealed a strong anti-interference capability of the F-GO/GCE in the presence of other hydroxycinnamic acids and ascorbic acid. Moreover, the F-GO/GCE offered a good sensitivity, long-term stability, and an excellent reproducibility. The practical application of the electrochemical F-GO sensor was verified using various brands of commercially available wine. The developed electrochemical sensor successfully displayed its ability to directly detect CA in wine samples without pretreatment, making it a promising candidate for food and beverage quality control.

Highlights

Caffeic acid (3,4-dihydroxycinnamic acid) is an important compound in the classification of phenolic acids, which exists in certain vegetables and fruits
The fabricated electrochemical sensor was able to detect caffeic acid (CA) directly in wine without the use of a buffer solution (Figure S5). These results suggest that the developed fluorinated graphene oxide (F-graphene oxide (GO))/glassy carbon electrode (GCE) sensor could be effectively used for the determination of CA in wine and has real-time applicability
A highly selective F-GO based sensor was developed for the sensitive detection of CA in assorted brands of wine

Summary

Introduction

Caffeic acid (3,4-dihydroxycinnamic acid) is an important compound in the classification of phenolic acids, which exists in certain vegetables (e.g., cabbage, cauliflower, and kale) and fruits (e.g., strawberries, grapes, and apples) It serves as an antioxidant, anti-inflammatory, antibacterial, and immune-modulating agent [1,2,3,4]. Scientific studies have reported that CA functions as an antitumour agent and may have the ability to lower the impacts of diabetes and cancer [9,10,11,12] Numerous methods, such as liquid and gas chromatography, capillary electrophoresis, and spectrophotometry, have the capacity to determine phenolic acids and CA derivatives in foods and beverages [13,14]. These analytical instruments are advanced, Sensors 2019, 19, 1604; doi:10.3390/s19071604 www.mdpi.com/journal/sensors

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