A Graphene‐based Electrochemical Sensor for the Individual, Selective and Simultaneous Determination of Total Chlorogenic Acids, Vanillin and Caffeine in Food and Beverage Samples

Yiğit, Aydın; Alpar, Nurcan; Yardım, Yavuz; Çelebı, Metın; Şentürk, Zühre

doi:10.1002/elan.201800229

Cited by 23 publications

(4 citation statements)

References 43 publications

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“…The analytical characteristics obtained are significantly improved compared to those reported for the simultaneous determination of syringaldehyde and vanillin using voltammetry [ 26 ] and other methods [ 8 , 9 , 10 , 11 , 12 , 13 , 15 , 16 , 17 ] ( Table 5 ), as well as for the individual determination of the aldehydes [ 48 , 63 , 64 , 65 , 66 , 67 , 68 , 69 , 70 ] ( Table S1 ).…”

Section: Resultsmentioning

confidence: 83%

Voltammetric Sensor Based on the Poly(p-aminobenzoic Acid) for the Simultaneous Quantification of Aromatic Aldehydes as Markers of Cognac and Brandy Quality

Ziyatdinova

Antonova

Davletshin

2023

Sensors

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Cognac and brandy quality control is an actual topic in food analysis. Aromatic aldehydes, particularly syringaldehyde and vanillin, are one of the markers used for these purposes. Therefore, simple and express methods for their simultaneous determination are required. The voltammetric sensor based on the layer-by-layer combination of multi-walled carbon nanotubes (MWCNTs) and electropolymerized p-aminobenzoic acid (p-ABA) provides full resolution of the syringaldehyde and vanillin oxidation peaks. Optimized conditions of p-ABA electropolymerization (100 µM monomer in Britton–Robinson buffer pH 2.0, twenty cycles in the polarization window of −0.5 to 2.0 V with a potential scan rate of 100 mV s–1) were found. The poly(p-ABA)-based electrode was characterized by scanning electron microscopy (SEM), cyclic voltammetry, and electrochemical impedance spectroscopy (EIS). Electrooxidation of syringaldehyde and vanillin is an irreversible two-electron diffusion-controlled process. In the differential pulse mode, the sensor allows quantification of aromatic aldehydes in the ranges of 0.075–7.5 and 7.5–100 µM for syringaldehyde and 0.50–7.5 and 7.5–100 µM for vanillin with the detection limits of 0.018 and 0.19 µM, respectively. The sensor was applied to cognac and brandy samples and compared to chromatography.

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Section: Resultsmentioning

confidence: 83%

Voltammetric Sensor Based on the Poly(p-aminobenzoic Acid) for the Simultaneous Quantification of Aromatic Aldehydes as Markers of Cognac and Brandy Quality

Ziyatdinova

Antonova

Davletshin

2023

Sensors

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“…Concerning the enhancement of the properties of GCE for the simultaneous determination of caffeine, vanillin (VAN), and 5-O-caffeoylquinic acid (5-CKA), Yigit et al [ 33 ] used graphene as a modifier. In addition, the authors compared the performance of modified and bare GCE for caffeine oxidation.…”

Section: Discussionmentioning

confidence: 99%

Recent Advances in Electrochemical Sensors for Caffeine Determination

Tasić

Mihajlović

Simonović

et al. 2022

Sensors

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The determination of target analytes at very low concentrations is important for various fields such as the pharmaceutical industry, environmental protection, and the food industry. Caffeine, as a natural alkaloid, is widely consumed in various beverages and medicines. Apart from the beneficial effects for which it is used, caffeine also has negative effects, and for these reasons it is very important to determine its concentration in different mediums. Among numerous analytical techniques, electrochemical methods with appropriate sensors occupy a special place since they are efficient, fast, and entail relatively easy preparation and measurements. Electrochemical sensors based on carbon materials are very common in this type of research because they are cost-effective, have a wide potential range, and possess relative electrochemical inertness and electrocatalytic activity in various redox reactions. Additionally, these types of sensors could be modified to improve their analytical performances. The data available in the literature on the development and modification of electrochemical sensors for the determination of caffeine are summarized and discussed in this review.

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“…The modification of the surface of electrodes by various organic and inorganic materials has long been an important area of the applied and theoretical researches . Modifiers such as polymers , various metal nanoparticles , multiwalled carbon nanotubes , boron‐doped diamond , graphene and its derivatives . Triazole and its derivatives as modifier compounds have attracted more interest due to their antimicrobial and antitumor properties.…”

Section: Introductionmentioning

confidence: 99%

Rapid and Selective Determination of Vanillin in the Presence of Caffeine, its Electrochemical Behavior on an Au Electrode Electropolymerized with 3‐Amino‐1,2,4‐triazole‐5‐thiol

Calam

Uzun

2019

Electroanalysis

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Electrochemical oxidation of vanillin (VAN) in the presence of caffeine (CAF) was studied on a gold (Au) electrode modified with 3‐amino‐1,2,4‐triazole‐5‐thiol (ATT) film by using differential pulse voltammetry (DPV) and cyclic voltammetry (CV) method. The formation of the ATT film on the Au electrode surface was characterized by the CV, fourier transform infrared spectroscopy (FTIR) and impedance spectroscopy (EIS) methods. A single irreversible oxidation peak of the VAN was obtained by using the CV method. The determination of VAN in the presence of CAF was carried out at pH 4 in Britton Robinson buffer (BR) by the DPV method. Under the optimal conditions, the oxidation peak current was proportional to the concentration of VAN in the range of 1.1 μM to 76.4 μM in the presence of CAF with the correlation coefficient of 0.997 and the detection limit of 0.19 μM (S/N=3). The selective determination of VAN in a commercial coffee sample was carried out with satisfactory results on the ATT‐Au modified electrode.

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A Graphene‐based Electrochemical Sensor for the Individual, Selective and Simultaneous Determination of Total Chlorogenic Acids, Vanillin and Caffeine in Food and Beverage Samples

Cited by 23 publications

References 43 publications

Voltammetric Sensor Based on the Poly(p-aminobenzoic Acid) for the Simultaneous Quantification of Aromatic Aldehydes as Markers of Cognac and Brandy Quality

Voltammetric Sensor Based on the Poly(p-aminobenzoic Acid) for the Simultaneous Quantification of Aromatic Aldehydes as Markers of Cognac and Brandy Quality

Recent Advances in Electrochemical Sensors for Caffeine Determination

Rapid and Selective Determination of Vanillin in the Presence of Caffeine, its Electrochemical Behavior on an Au Electrode Electropolymerized with 3‐Amino‐1,2,4‐triazole‐5‐thiol

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