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Nanomaterial-based technologies in electro-sensing of azo toxic dyes in food products: Challenges and perspectives

Hassan Karimi-Maleh1, Yasin Orooji2, Mehmet Lutfi Yola3

  • 1School of Resources and Environment, University of Electronic Science and Technology of China, P.O. Box 611731, Xiyuan Ave, Chengdu, PR China; Department of Chemical Engineering and Energy, Quchan University of Technology, Quchan, 9477177870, Iran.

Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association
|October 29, 2022
PubMed
Abstract

No abstract available in PubMed .

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The reaction of weakly electrophilic aryldiazonium (also called arenediazonium) salts with highly activated aromatic compounds leads to the formation of products with an —N=N— link, called an azo linkage. This reaction, presented in Figure 1, is known as diazo coupling and occurs without the loss of the nitrogen atoms of the aryldiazonium salt. Highly activated aromatic compounds such as phenols or arylamines favor the diazo coupling reaction. The coupling generally occurs at the...
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