Hydrothermal synthesis of Co3O4@soybean-derived carbon for sensitive electrochemical detection of chloramphenicol in food products

Abstract

This study reports the development of an electrochemical sensing platform for the precise detection of chloramphenicol (CMP). The sensor is based on cobalt oxide (Co₃O₄) incorporated into soybean-derived carbon (Co₃O₄@soya-C), synthesized via a hydrothermal method. CMP is a broad-spectrum antibiotic commonly used to treat infections such as salmonellosis and typhoid fever. However, its presence in animal-derived food products poses potential health risks to consumers, highlighting the need for effective monitoring of CMP levels in food. The formation of the Co₃O₄@soya-C nanocomposite was confirmed using FT-IR, X-ray diffraction, Raman spectroscopy, transmission electron microscopy, and scanning electron microscopy. Glassy carbon electrodes modified with Co₃O₄@soya-C electrocatalytically reduce CMP, enabling its sensitive detection through cyclic voltammetry and amperometry. The sensor exhibits a sensitivity of 0.271 μA/μMcm² and a limit of detection of 0.2 μM. Furthermore, the sensing platform is successfully applied to detect CMP in a real sample, specifically a milk product.