Optimization of voltammetric parameters for sensitive and simultaneous determination of ferulic acid and vanillin using a glassy carbon electrode based on 2-aminonicotinic acid in the presence of surfactant media

TABANLIGİL CALAM T., TAŞKIN G.

Food Chemistry, cilt.436, 2024 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 436
  • Basım Tarihi: 2024
  • Doi Numarası: 10.1016/j.foodchem.2023.137752
  • Dergi Adı: Food Chemistry
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aerospace Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chemical Abstracts Core, Chimica, Communication Abstracts, Compendex, EMBASE, Food Science & Technology Abstracts, Metadex, Veterinary Science Database, Civil Engineering Abstracts
  • Anahtar Kelimeler: Electro-polymerization, Electrochemical sensor, Ferulic acid, Modification, Response surface methodology, Vanillin
  • Gazi Üniversitesi Adresli: Evet

Özet

The electrochemical sensor for simultaneous determination of ferulic acid (FA) and vanillin (VA) was prepared by electrochemical deposition of 2-aminonicotinic acid (2-ANA) on the glassy carbon (GC) electrode. The voltammetric determination of FA and VA was performed in the BR buffer solution in the presence of sodium dodecyl sulfate as a surfactant with SWV. The parameters of the SWV technique were optimized by response surface methodology experimental design. Under optimized conditions, the 2-ANA/GC modified electrode presented a linear working range of 2.8 × 10−8 M to 7.50 × 10−6 M and 7.50 × 10−6 M to 2.45 × 10−5 M for FA, 3.06 × 10−8 M to 1.27 × 10−5M for VA. The detection limit (LOD) values for FA and VA were 6.87 nM and 9.23 nM, respectively. Using the 2-ANA/GC sensor, concentrations of FA and VA in instant coffee and milk samples were determined with %recovery values between 103.40 and 97.07 and %RSD values between 0.76 and 4.40.