Determining Caffeic Acid in Food Samples Using a Voltammetric Sensor Amplified by Fe3O4 Nanoparticles and Room Temperature Ionic Liquid

In this study, the fabrication of a carbon paste electrode (CPE) amplified with Fe3O4 nanoparticles (Fe3O4-NPs) and 1-methyl-3-butylimidazolium bromide (MBIBr) is reported as a food analytical sensor for determining caffeic acid (CA). The electrochemical behavior of CA on the Fe3O4-NPs/MBIBr/CPE is investigated via voltammetric techniques. Also, the capability of the Fe3O4-NPs/MBIBr/CPE for CA determination in different food samples is checked. The Fe3O4-NPs/MBIBr/CPE shows a powerful ability for improving the oxidation signal of CA with a low limit of detection 8.0x10(-9) mol/L. The recorded signals show linear a dynamic range 2.0x10(-8) - 1.0x10(-4) mol/L with linear coefficients of 0.9941 for CA determination at surface of Fe3O4-NPs/MBIBr/CPE. Additionally, the Fe3O4-NPs/MBIBr/CPE shows remarkably good stability, rapid response, repeatability, and selectivity.