Detection of Allura Red in Food Samples Using Carbon Paste Modified with Lanthanum and Titanium Oxides

Abstract

AbstractThis report describes a new electroanalytical application for the detection of Allura Red (AR) using a carbon paste electrode (CPE) modified with lanthanide oxide and titanium oxide (LaOX‐TiOX/CPE). The standard potential (Eo) for oxidation of AR was obtained from the E (V) vs. pH relation with the regression equation Ep(V)=−0.038pH+0.922, where the intercept on the axis Ep(V) is equal to the standard potential. Moreover, the anodic peak current for AR was increased almost 160 % compared to the unmodified electrodes, and this current increase allowed us to obtain a detection limit of 0.09 μmol/L. The active surface area of the modified electrode La‐TiOX/CPE is reported for the first time in this report and was increased by almost 200 % compared to the unmodified electrodes. The usefulness of the new method was tested by analyzing real food samples with acceptable results. The real samples do not need pretreatment before analysis