Electrochemical Detection of Acetamiprid in Foodstuffs Using Clay-Modified Electrodes

Food safety is a critical concern due to the presence of contaminants, such as pesticides, in food products, which pose significant health risks. This study aims to develop a sensitive and efficient method for detecting acetamiprid, a widely used pesticide in agricultural practices. Using voltammetric techniques and clay-modified electrodes based on C & ocirc;te d'Ivoire clay, a linear relationship was observed between the peak current and acetamiprid concentration within the range of 100 to 1800 nM. The detection limits for the three modified electrodes studied, namely Adiaho clay-modified carbon paste electrode (ADCPE), Agban clay-modified carbon paste electrode (AGCPE), and Zuenoula clay-modified carbon paste electrode (ZUCPE), were 97.10 nM, 87.90 nM, and 54.00 nM, respectively. Subsequently, samples of lettuce, cucumber, and tomato were analyzed to evaluate the sensor's effectiveness. These results highlight the potential of clay-modified carbon paste electrodes as alternative tools for detecting acetamiprid residues in food products.