Advanced highly precise simultaneous electrochemical detection of toxic azo dyes with Nanoengineered yttrium Iron...

It is essential to monitor the concentration of synthetic coloring agents in food and beverages due to their potential severe side effects on human health. In this study, yttrium iron oxide (YFO) nanoparticles were synthesized via a hydrothermal method, followed by modification with functionalized carbon nanofibers (f-CNF) through a simple sono-chemical process. The synthesized YFO/f-CNF was thoroughly characterized using various analytical techniques. Concurrent electrochemical detection of sunset yellow (SSY) and tartrazine (TRT) was achieved using a glassy carbon electrode modified with the YFO/f-CNF nanocomposite, enabling highly effective detection of SSY and TRT in food samples. Under optimized conditions, the modified electrode demonstrates a wide linear range (0.05 microM - 466.15 microM) and very low limits of detection (LOD) for SSY (1.5 nM) and TRT (3.2 nM). Additionally, the modified electrode exhibits significantly higher sensitivity (7.23 microAmicroM¹cm^-2) for SSY and (3.01 microAmicroM^-1cm^-2) for TRT compared to other reported values. This work showcases excellent sensitivity and selectivity, capable of identifying trace amounts of azo dyes in complex food matrices such as fruit juices, soft drinks, and packaged foods. The sensor's performance in real food samples, including both beverages and solid food products, was comparable to traditional high-performance liquid chromatography (HPLC), with a strong correlation in detection limits and accuracy (95.7-99.1 %). Furthermore, the sensor demonstrated exceptional stability and reproducibility in food matrix analysis, providing a reliable and efficient tool for routine monitoring of azo dye contamination in food and beverage industries.