Electro-sensing of carmoisine and tartrazine in foodstuffs based on triple-shell CaMgFe2O4 hollow spheres-modified sensor

Abstract

Tartrazine and carmoisine are organic azo dyes widely used in food products, drugs, and cosmetics. Therefore, it is important to measure them. In this work, the determination of carmoisine and tartrazine using a modified carbon paste electrode (CPE)/CaMgFe2O4 was developed. The developed sensor exhibited well-defined and separate DPV peaks for carmoisine and tartrazine. The system demonstrated high reproducibility, low detection limits (0.86 μM for carmoisine and 0.53 μM for tartrazine), and linear concentrations ranging from 10 to 900 μM for carmoisine and 0.1–750 μM for tartrazine were successfully attained. The successful detection of carmoisine and tartrazine in wastewater and soft drink samples was the application of the developed CPE/CaMgFe2O4 system. The developed sensor presented a viable method for the simultaneous detection of several food colorants in complex matrices, like those present in environmental and food samples.