Hajar Shekarchizadeh - Department of Food Science and Technology College of Agriculture, Isfahan University of Technology Isfahan, Iran
Mahdi Kadivar - Department of Food Science and Technology College of Agriculture, Isfahan University of Technology Isfahan, Iran
Ali A. Ensafi - Department of Chemistry, Isfahan University of Technology Isfahan, Iran

An electrochemical sensor was fabricated for sucrose using glassy carbon electrode modified with cupric oxide (CuO)/multiwall carbon nanotubes(MWCNTs) nanocomposite. Scanning electron microscopy (SEM) and X–ray diffraction (XRD) were used to characterize the morphology and structure ofthe nanocomposite. The electrochemical characterization of CuO/MWCNTs nanocomposite modified glassy carbon (GC) electrode was investigatedby cyclic voltammetry (CV) and electrochemical impedance spectroscopy (EIS). Synergistic effect of CuO/MWCNTs/GC electrode led to a selectiveoxidation of sucrose in an alkaline medium. The electrode was applied to measure sucrose in sugar beet juices, demonstrating its potential as a sucrose sensor.

sucrose determination, sugar beet juices,sensor, voltammetry, nanocomposite