Eco-friendly CuFe2O4 NPs derived from mango peels extract for the electrochemical detection of nitrite in processed meats

Due to growing global concern for food safety and health, particularly in processed foods with high nitrite salt content, it is mandatory to set a maximum allowable limit. It could necessitate the rapid, efficient measurement of nitrite content in various foods. Furthermore, it poses a challenge to developing new technologies for nitrite sensors that are highly sensitive, selective, and economical. In the present work, copper ferrite nanoparticles (CuFe 2 O 4 NPs) were synthesized using an environmentally friendly approach. The green- synthesized CuFe 2 O 4 NPs were obtained from copper and iron salts with polyphenols originating from the peel of Manguifera indica . The nanoparticles were characterized for their structural, morphological, and chemical analyses. The voltammetry study was performed to evaluate the selectivity and sensitivity of the proposed sensor (CuFe 2 O 4 NPs/GCE) compared to the bare electrode (glassy carbon electrode, GCE) using chronoamperometry. The linearity (1–1000 µM), limit of detection (0.008 µM), quantification (0.027 µM), and selectivity studies were also performed against the potential interferences in food and fish, such as NO 3 − , CO 3 −2 , ClO 4 − , ethanol, and Ca 2+ .