Determination of Allura Red in the presence of cetylpyridinium bromide by square-wave adsorptive stripping voltammetry on a glassy carbon electrode

Edgar Orlando Nagles Vidal, Olimpo García-Beltrán

Research output: Contribution to journalArticlepeer-review

6 Scopus citations

Abstract

A simple method to determine Allura Red (AR) in cherry gelatin, chili sauce and strawberry juice by square-wave adsorptive stripping voltammetry (SWAdV) in the presence of cetylpyridinium bromide (CPB) is reported. Using a glassy carbon electrode (GCE), Amaranth (AM), Ponceau 4R (P-4R) and AR were oxidized to very close potential values in medium acid pH 3.0 with phosphate buffer solution (PBS), making selective AR detection impossible. Under these conditions AM, P-4R and AR were oxidized at 0.80, 0.77 and 0.81 V, respectively. When small amounts of CPB were added, an AR-CPB aggregate was formed. This change displaced the oxidation almost 0.14 V in the direction of the most positive potential and increased the current almost 50%, while AM and P-4R were oxidized at almost the same potential. Under these conditions, the selective determination of AR in food was possible. Detection limit was 0.032 μmol L-1. Finally, the method was successfully applied to the determination of AR in these foods.

Original languageEnglish
Pages (from-to)1171-1175
Number of pages5
JournalAnalytical Sciences
Volume34
Issue number10
DOIs
StatePublished - 2018
Externally publishedYes

Bibliographical note

Funding Information:
E. N. and O. G.-B. gratefully ackowledge the financial support from the Universidad de Ibagué (15-376-INT and 16-416-INT) and COLCIENCIAS (project 130774559056).

Keywords

  • Allura Red
  • Amaranth
  • Cetylpyridinium bromide
  • Glassy carbon electrode
  • Ponceau 4R

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