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Gold nanoparticles decorated kaolinite mineral modified screen-printed electrode: Use for simple, sensitive determination of gallic acid in food samples.
- Source :
-
Food chemistry [Food Chem] 2024 Sep 30; Vol. 453, pp. 139701. Date of Electronic Publication: 2024 May 17. - Publication Year :
- 2024
-
Abstract
- The current study offers the nanomolar quantification of gallic acid (GAL) based on gold nanoparticles (AuNps) and kaolinite minerals (KNT) modified on a screen-printed electrode (SPE). The electrochemical behavior of GAL was performed using differential pulse voltammetry (DPV) in Britton Robinson (BR) buffer solution at pH 2.0 as a supporting electrolyte. Under the optimized DPV mode parameters, the oxidation peak current of GAL (at 0.72 V vs Ag/AgCl) increased linearly in the range between 0.002 μmolL <superscript>-1</superscript> and 40.0 μmolL <superscript>-1</superscript> with a detection limit of 0.50 nmolL <superscript>-1</superscript> . The effect of common interfering agents was also investigated. Finally, the applicability of the proposed method was verified by quantification analysis of GAL in black tea and pomegranate juice samples.<br />Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.<br /> (Copyright © 2024 Elsevier Ltd. All rights reserved.)
- Subjects :
- Limit of Detection
Pomegranate chemistry
Tea chemistry
Minerals analysis
Minerals chemistry
Fruit and Vegetable Juices analysis
Camellia sinensis chemistry
Food Contamination analysis
Metal Nanoparticles chemistry
Gold chemistry
Gallic Acid analysis
Gallic Acid chemistry
Kaolin chemistry
Electrodes
Electrochemical Techniques instrumentation
Subjects
Details
- Language :
- English
- ISSN :
- 1873-7072
- Volume :
- 453
- Database :
- MEDLINE
- Journal :
- Food chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 38781907
- Full Text :
- https://doi.org/10.1016/j.foodchem.2024.139701