Detection of H2O2 in food samples by FTIR


Sansal U., Somer G.

FOOD CHEMISTRY, vol.65, no.2, pp.259-261, 1999 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 65 Issue: 2
  • Publication Date: 1999
  • Doi Number: 10.1016/s0308-8146(98)00224-6
  • Journal Name: FOOD CHEMISTRY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.259-261
  • Gazi University Affiliated: No

Abstract

A simple and rapid method to detect hydrogen peroxide was developed. The FTIR peak of hydrogen peroxide was used for this purpose. A peak was observed at 669.18 cm(-1) on NaCl window and another at 418.48 cm(-1) on KBr window. In a reaction mixture of ascorbic acid, riboflavine and citrate buffer in a total of 0.1 M concentration, 10(-4) M hydrogen peroxide could be detected which was formed after a visible light illumination of this solution. This method enabled the detection of hydrogen peroxide in aqueous solution. Since no reactant has to be added, the composition would not change after the measurement. This method can also be applied to food samples having similar composition with the above given solution. (C) 1999 Elsevier Science Ltd. All rights reserved.