Determination of Hydrogen Peroxide in Foods Using Enzyme-like Behaviors of Nano Iron-Oxide

Abstract

Hydrogen peroxide (H₂O₂) is a chemical compound that is introduced into food for the food production, processing, packaging and preservation. In many countries it is known that participation in gardens is prohibited and causes food production costs to be lowered even though it is restricted, so it can be informally involved in food and it is known that microorganisms breeding in food and causing deterioration cause increase in H₂O₂ in food. It has been reported that a considerable decrease in the quality of H₂O₂ food, which is present in high quantities in potatoes, leads to loss of vitamins and especially poisoning and cancer. For this reason, it is very important to determine the peroxide level in ppm scale in foods at the residual level. In this study; we aimed to determine hydrogen peroxide using nano-iron-oxide (Fe₃O₄) synthesized by green synthesis method. For this purpose, we determined that hydrogen peroxide determination at 0.15-12.5 mm level can be done linearly by using the reaction that nano-iron-oxide (Fe₃O₄) shows peroxidase enzyme like properties.