Electrochemical sensing of caffeic acid antioxidant in wine samples using carbon paste electrode amplified with CdO/SWCNTs

An electrochemical sensor was introduced as an analytical tool for monitoring caffeic acid in food samples. This amplified by cadmium oxide decorated on single wall carbon nanotubes a new catalyst and showed powerful ability to sensing of products. The presence improved the oxidation signal about 2.4 times at optimum conditions. pH investigation confirmed that redox reaction dependent maximum sensitivity 7.0. paste electrode with successfully monitored concentration range 0.02–200 µM detection limit 9.0 nM, respectively. standard addition strategy recovery 97.96 – 102.59 % measurement fruit juice, white red wine acceptable fabrication monitoring.