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Determination of vanillin in commercial food product by adsorptive stripping voltammetry using a boron-doped diamond electrode.
Food Chem. 2013 Dec 01; 141(3):1821-7.FC

Abstract

A method for the determination of food additive vanillin was developed by adsorptive stripping voltammetry. Its determination was carried out at the anodically pre-treated boron-doped diamond electrode in aqueous solutions. Using square-wave stripping mode, the compound yielded a well-defined voltammetric response in phosphate buffer, pH 2.5 at +1.14 V (vs. Ag/AgCl) (a pre-concentration step being carried out at open-circuit condition for 60s). A linear calibration graph was obtained in the concentration range of 0.5-15.0 μg mL(-1) (3.3×10(-6)-9.8×10(-5) mol L(-1)) with a detection limit of 0.024 μg mL(-1) (1.6×10(-7) mol L(-1)). As an example, the practical applicability of the proposed method was tested for the determination of this flavouring agent in commercial pudding powder of Keshkule (Turkish milk pudding with almond flour).

Authors+Show Affiliations

Yüzüncü Yıl University, Faculty of Science, Department of Analytical Chemistry, Van 65080, Turkey. yavuzyardim2002@yahoo.comNo affiliation info availableNo affiliation info available

Pub Type(s)

Evaluation Study
Journal Article

Language

eng

PubMed ID

23870896

Citation

Yardım, Yavuz, et al. "Determination of Vanillin in Commercial Food Product By Adsorptive Stripping Voltammetry Using a Boron-doped Diamond Electrode." Food Chemistry, vol. 141, no. 3, 2013, pp. 1821-7.
Yardım Y, Gülcan M, Şentürk Z. Determination of vanillin in commercial food product by adsorptive stripping voltammetry using a boron-doped diamond electrode. Food Chem. 2013;141(3):1821-7.
Yardım, Y., Gülcan, M., & Şentürk, Z. (2013). Determination of vanillin in commercial food product by adsorptive stripping voltammetry using a boron-doped diamond electrode. Food Chemistry, 141(3), 1821-7. https://doi.org/10.1016/j.foodchem.2013.04.085
Yardım Y, Gülcan M, Şentürk Z. Determination of Vanillin in Commercial Food Product By Adsorptive Stripping Voltammetry Using a Boron-doped Diamond Electrode. Food Chem. 2013 Dec 1;141(3):1821-7. PubMed PMID: 23870896.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Determination of vanillin in commercial food product by adsorptive stripping voltammetry using a boron-doped diamond electrode. AU - Yardım,Yavuz, AU - Gülcan,Mehmet, AU - Şentürk,Zühre, Y1 - 2013/05/03/ PY - 2011/01/11/received PY - 2012/09/11/revised PY - 2013/04/26/accepted PY - 2013/7/23/entrez PY - 2013/7/23/pubmed PY - 2014/2/1/medline KW - Boron-doped diamond electrode KW - Commercial pudding powder KW - Cyclic voltammetry KW - Square-wave adsorptive stripping voltammetry KW - Vanillin SP - 1821 EP - 7 JF - Food chemistry JO - Food Chem VL - 141 IS - 3 N2 - A method for the determination of food additive vanillin was developed by adsorptive stripping voltammetry. Its determination was carried out at the anodically pre-treated boron-doped diamond electrode in aqueous solutions. Using square-wave stripping mode, the compound yielded a well-defined voltammetric response in phosphate buffer, pH 2.5 at +1.14 V (vs. Ag/AgCl) (a pre-concentration step being carried out at open-circuit condition for 60s). A linear calibration graph was obtained in the concentration range of 0.5-15.0 μg mL(-1) (3.3×10(-6)-9.8×10(-5) mol L(-1)) with a detection limit of 0.024 μg mL(-1) (1.6×10(-7) mol L(-1)). As an example, the practical applicability of the proposed method was tested for the determination of this flavouring agent in commercial pudding powder of Keshkule (Turkish milk pudding with almond flour). SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/23870896/Determination_of_vanillin_in_commercial_food_product_by_adsorptive_stripping_voltammetry_using_a_boron_doped_diamond_electrode_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(13)00544-X DB - PRIME DP - Unbound Medicine ER -