Electrochemical Sensing of Gallic Acid in Beverages Using a 3D Bio-Nanocomposite Based on Carbon Nanotubes/Spongin-Atacamite

Abstract

Gallic acid (GA) is one of the most important polyphenols, being widely used in the food, cosmetic, and pharmaceutical industries due to its biological effects such as antioxidant, antibacterial, anticancer, antiviral, anti-inflammatory, and cardioprotective properties. Hence, simple, fast, and sensitive determination of GA is of particular importance. Considering the fact that GA is an electroactive compound, electrochemical sensors offer great potential for GA quantitation due to their fast response time, high sensitivity, and ease of use. A simple, fast, and sensitive GA sensor was fabricated on the basis of a high-performance bio-nanocomposite using spongin as a natural 3D polymer, atacamite, and multi-walled carbon nanotubes (MWCNTs). The developed sensor showed an excellent response toward GA oxidation with remarkable electrochemical features due to the synergistic effects of 3D porous spongin and MWCNTs, which provide a large surface area and enhance the electrocatalytic activity of atacamite. At optimal conditions by differential pulse voltammetry (DPV), a good linear relationship was obtained between peak currents and GA concentrations in a wild linear range of 500 nM to 1 mM. Subsequently, the proposed sensor was used to detect GA in red wine as well as in green and black tea, confirming its great potential as a reliable alternative to conventional methods for GA determination.