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IN SITU ELECTROCHEMICAL METHOD FOR DETERMINING NICKEL IONS IN VEGETABLES
Abstract
Detection of nickel ions in various foods, especially fruits, is very important for the prophylaxis of patients with allergic contact dermatitis to this heavy metal. Currently, there are a limited number of rapid methods for identifying nickel ions, so it is necessary to develop new biosensors in this area, by improving selectivity of ligands and utilization of immobilization elements suitable for nickel ions. The mentioned elements are very important because they can increase the selectivity, sensitivity and can decrease the detection limit. Therefore, there is a need for the development of miniaturized electrochemical sensor and optimized the immobilization condition of ligands to improve performance characteristics. The aim of this study was to bring these advantages in addition to existing sensors by using the L-cysteine. As is known a nickel cysteine complex (NiCys) can form easily because Ni(II) induces deprotonation and coordination of the amide nitrogens, and the stable monomeric or oligomeric complexes are formed, depending on the metal to ligand molar ratios. For this purpose, many types (graphene, bismuth oxide and carbon) of SPEs (screen-printed electrodes) were used with a potentiostat which displays the response in the form of a cyclic voltammogram. In first stage there were used for nickel standard solution with different concentration, then obtaining good results, they were also used for food products. Furthermore, the sensor shows a better selectivity in the presence of common interfering species, also improved analytical performance characteristics.
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References10
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