The food industry has a direct interest to bitter-tasting substances, either for the identification of negative off-flavors or for the monitoring of organoleptic quality. Polyphenols (such as catechins and epicathechins) are among the main molecular components responsible for the bitter taste of coffee/cocoa/chocolate-based products. The electrochemical detection of epicatechin through adsorptive stripping voltammetry on poly(3,4-ethylenedioxythiophene)-modified Pt electrodes has been investigated. The accumulation conditions were defined in order to record repeatable and reproducible electrochemical signals. Calibration plots were built in the 0.2-2.5 ppm concentration range of epicatechin in phosphate buffer solutions, pH 7. Preliminary tests in aqueous extraction solutions of biscuits containing different percentages of cocoa were performed; they confirmed, in principle, the effectiveness of the device and of the procedure proposed for the epicatechin determination by simple extraction from complex food matrices.
Adsorptive-Stripping Voltammetry at PEDOT-Modified Electrodes. Determination of Epicatechin / L., Pigani; R., Seeber; Bedini, Alessandro; Dalcanale, Enrico; M., Suman. - In: FOOD ANALYTICAL METHODS. - ISSN 1936-9751. - 7:4(2014), pp. 754-760. [10.1007/s12161-013-9678-5]
Adsorptive-Stripping Voltammetry at PEDOT-Modified Electrodes. Determination of Epicatechin
BEDINI, ALESSANDRO;DALCANALE, Enrico;
2014-01-01
Abstract
The food industry has a direct interest to bitter-tasting substances, either for the identification of negative off-flavors or for the monitoring of organoleptic quality. Polyphenols (such as catechins and epicathechins) are among the main molecular components responsible for the bitter taste of coffee/cocoa/chocolate-based products. The electrochemical detection of epicatechin through adsorptive stripping voltammetry on poly(3,4-ethylenedioxythiophene)-modified Pt electrodes has been investigated. The accumulation conditions were defined in order to record repeatable and reproducible electrochemical signals. Calibration plots were built in the 0.2-2.5 ppm concentration range of epicatechin in phosphate buffer solutions, pH 7. Preliminary tests in aqueous extraction solutions of biscuits containing different percentages of cocoa were performed; they confirmed, in principle, the effectiveness of the device and of the procedure proposed for the epicatechin determination by simple extraction from complex food matrices.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
