Mahboubeh Rahmanpour - Department of Food Science, Sari Branch, Islamic Azad University, Sari, Iran
Hassan Karimi-Maleh - Department of Chemistry, Graduate University of Advanced Technology, Kerman, Iran
Mohammad A. Khalilzadeh - Department of Chemistry, Qaemshahr Branch, Islamic Azad University, Tehran, Iran

TBHQ is a highly effective antioxidant [1]. In foods, it is used as a preservative for unsaturated vegetable oils and many edible animal fats.[2] It does not cause discoloration even inthe presence of iron, and does not change flavor or odor of the material to which it is added [1]. It can be combined with other preservatives such as butylated hydroxyanisole (BHA). Asa food additive, its E number is E319. It is added to a wide range of foods, with the highest limit (1 gram/kg) permitted for frozen fish and fish products. Its primary advantage is enhancing storage life. A novel CdO/CNTs modified carbon ionic liquid electrode (CILE) was fabricated and used toinvestigate the electrochemical behavior of TBHQ. Modified electrode was prepared by mixing hydrophilic ionic liquid, with graphite powder, CdO/CNTs, and liquid paraffin. The fabricated modified electrode showed great electrocatalytic ability to the oxidation of TBHQ. The electrontransfer coefficient, diffusion coefficient, and charge transfer resistant (Rct) of TBHQ at themodified electrode were calculated. Square wave voltammetry of TBHQ at the modified electrode exhibited linear dynamic ranges in the concentration range of 0.1 to 750.0 μM. Thedetection limit (3σ) of 0.06 μM TBHQ was achieved. The proposed sensor was successfully applied for the determination of TBHQ in food samples.

TBHQ, CdO/CNTs, Modified electrode, Food analysis