Electrochemical detection of sulfite in food samples

Review paper


  • Yasser Fakri Mustafa Department of Pharmaceutical Chemistry, College of Pharmacy, University of Mosul, Mosul, Iraq https://orcid.org/0000-0002-0926-7428
  • Gholamabbas Chehardoli Department of Medicinal Chemistry, School of Pharmacy, Hamadan University of Medical Science, Hamadan, Iran
  • Sepideh Habibzadeh Department of Chemistry, Payame Noor University, P.O. BOX 19395-4697 Tehran, Iran https://orcid.org/0000-0001-7545-0442
  • Zeinab Arzehgar Department of Chemistry, Payame Noor University, P.O. BOX 19395-4697 Tehran, Iran https://orcid.org/0000-0003-3774-4348




Sulfite, modified electrode, voltammetry, electrooxidation, amperometry


In various pharmaceutical and food industries, sulfite is utilized for the inhibition of nonenzymatic and enzymatic browning. Also, in brewing industries, it acts as an antioxidizing and antibacterial agent. Several toxic and adverse reactions, including vitamin deficiency, hypersensitivity, and allergic diseases, have been attributed to sulfite ingestion that may cause dysbiotic oral and gut microbiota events. Thus, the content of sulfite in foods must be controlled and monitored, and it is essential to find a specific, reproducible, and sensitive method to detect sulfite. Some analytical solutions are being tested to quantify sulfite. However, due to their advantage over traditional techniques, electroanalytical techniques are attracting much attention because they are simple, fast, affordable, and sensitive to implement. In addition, by the electrode modification, the morphology and size can be controlled, resulting in the miniaturization to be used in portable electrochemical devices. Therefore, the present review addressed some articles on the electrooxidation of sulfite from real samples using various electrochemical sensors.


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Electroanalytical chemistry