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Tin(IV) oxide nanoparticles and surfactants modified electrode as a sensitive sensor for hesperidin
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1  Kazan Federal University
Academic Editor: Núria Serrano


Hesperidin is the major flavonoid of Citrus L. fruits with a wide spectrum of biological activity that is caused its application in medicine. Thus, simple, sensitive and selective methods for hesperidin determination are required. The electrochemical sensors can be successfully used for these purposes due to ability of hesperidin to be oxidized on the electrode surface. Electrochemically inert tin(IV) oxide nanoparticles in combination with surfactants has been used as sensitive layer of the sensor for hesperidin. The effect of surfactants nature and concentration on hesperidin response has been evaluated. The oxidation potentials are cathodically shifted. Hesperidin oxidation currents are statistically significantly increased in the surfactants concentration range of 10-500 µM. The higher oxidation currents are obtained in the case of cationic surfactants. The best hesperidin response has been registered on the sensor based on the tin(IV) oxide dispersed in 500 µM cetylpyridinium bromide. The SEM and electrochemical methods data confirm the increase of sensor surface effective area and electron transfer rate. Hesperidin quantification using sensor developed has been performed in adsorptive differential pulse mode. Sensor gives linear response to hesperidin in the range of 0.10-10 and 10-75 µM with the detection limit of 77 nM. The analytical characteristics obtained are comparable to other sensors based on the modified electrodes but the sensor developed is simpler and less tedious in preparation. Another important advantage is high selectivity to hesperidin in presence of other flavonoids and phenolic acids. The sensor has been successfully tested on orange juices and validated with ultra-HPLC. Novel voltammetric sensor is highly sensitive and selective, reliable and can be recommended for the preliminary screening of citrus juices.

Keywords: Electrochemical sensors, metal oxide nanoparticles, surfactants, flavonoids, food analysis