Nanotechnology Now - Press Release: Electrochemical Nanosensors Able to Detect Cancerous Colorful Compounds in Foodstuff

Home > Press > Electrochemical Nanosensors Able to Detect Cancerous Colorful Compounds in Foodstuff

Abstract:
Highly sensitive and cheap electrochemical nanosensors were designed by Iranian researchers to analyze Sudan I, which is a cancerous colorful material in food samples.

Electrochemical Nanosensors Able to Detect Cancerous Colorful Compounds in Foodstuff

Tehran, Iran | Posted on February 3rd, 2014

The researchers used synthetic nanocomposites of platinum/carbon nanotube in designing the nanosensors.In this research, they designed a sensitive electrochemical sensor modified with platinum/ arbon nanotube nanocomposite to analyze the toxic compound of Sudan I in food samples. Since Sudan I is a forbidden additive of foodstuff and it causes cancer, its analysis and quick detection is very essential.

However, the weak signal of this compound makes it very difficult to detect tiny amounts of it. Therefore, the use of platinum/carbon nanotube nanocomposite synthesized through polyol method enabled the researchers to strengthen the weak signal of the sample, and they made possible the detection of this material in food samples such as tomato ketchup and so on.

The use of a nanocomposite and its mixing with ionic liquid to analyze tiny amounts of Sudan I are among the important characteristics of the research. This is the first application for the combination of this platinum-based nanocomposite with ionic liquids in the analysis of tiny amounts of Sudan I.

The presence of nanocomposite with platinum and carbon nanotube base increases the electrical conduction of the electrode surface due to high ratio of area to volume and high conductivity of the compounds. Therefore, it can strengthen weak signals of Sudan I. Since tiny amounts of Sudan I cause cancer too, the researchers needed a sensor with strong signal. The presence of nanocomposite in this research has resolved this problem.

Results of the research have been published in Food Chemistry, vol. 141, issue 4, 15 April 2013, pp. 4311-4317.

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