Researchers have recently developed an electrochemical sensor for detecting tert-butylhydroquinone (TBHQ), a synthetic antioxidant frequently used in food preservation.Â
The new sensor, developed by a research team from Hunan City University & Xiangtan University, China provides a sensitive, efficient, and potentially more accessible approach to food antioxidants- TBHQ detection, advancing food quality analysis methods which is used widely in the food industry to maintain the quality of oils and fats, has raised concerns due to possible health risks at high concentrations. Existing detection methods are often complex and costly, limiting their utility in routine food safety checks. This novel sensor offers a more practical option for stakeholders, including food safety regulators, manufacturers focused on quality control, and laboratories conducting regular food analysis. It tackles common challenges by employing nickel-aluminium layered double hydroxide (NiAl-LDH) in combination with glucose-derived carbon spheres, enhancing both sensitivity and selectivity.
The sensor was synthesized through a method where NiAl-LDH was co-precipitated and incorporated with glucose, forming a composite that underwent pyrolysis at 800 °C. The resulting porous nanomaterials, labelled NiAl-LDH@GC-800, provide a substantial specific surface area that promotes electron transfer and TBHQ adsorption, increasing detection accuracy. Characterization involved scanning electron microscopy (SEM) for surface morphology and X-ray diffraction (XRD) to confirm its crystalline structure.
Electrochemical testing was performed using a three-electrode system, with a glassy carbon electrode as the working electrode and differential pulse voltammetry (DPV) to quantify TBHQ levels. Real edible oil samples were prepared and analyzed to validate the sensor’s reliability. The sensor demonstrated a wide detection range between 0.02 and 30 μM and an impressive limit of detection (LOD) of 8.2 nM, making it effective for both large-scale and routine testing.
“The porous structure of the NiAl-LDH@GC composite significantly contributed to the sensor’s enhanced electrochemical signal,” researchers noted, underscoring its efficacy for TBHQ detection. The sensor was stable and exhibited strong anti-interference properties, proving suitable for real sample analysis. Results were validated against UV-visible spectrophotometry, confirming its accuracy in detecting TBHQ levels in complex food matrices.
However, the study acknowledges certain challenges, such as the high-temperature synthesis process and multiple preparation steps, which may affect commercial feasibility. Future improvements are expected to focus on refining the synthesis process to enhance accessibility. Despite these obstacles, this research represents a valuable step forward in food safety monitoring, providing a cost-effective, reliable tool for antioxidant detection.
