Abstract
A robust electrochemical method to measure the total phenol content in food samples is presented. Under optimal condition, BDD electrode showed excellent performance to detect the oxidation of several phenols and does not present the drawback due to electrode fouling. The analytical method used to perform such measurement has been optimized and successfully applied in different food samples. The results obtained were compared with the standard Folin-Ciocalteau method.
| Original language | English |
|---|---|
| Pages (from-to) | 1014-1018 |
| Number of pages | 5 |
| Journal | Electroanalysis |
| Volume | 21 |
| Issue number | 9 |
| DOIs | |
| Publication status | Published - 1 May 2009 |
| Externally published | Yes |
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Keywords
- Boron doped diamond
- Electrode passivation
- Flavonoids
- Food
- Total phenols
ASJC Scopus subject areas
- Analytical Chemistry
- Electrochemistry
Cite this
Determination of total phenols in foods by boron doped diamond electrode. / Dejmkova, Hana; Scampicchio, Matteo; Zima, Jiri; Barek, Jiri; Mannino, Saverio.
In: Electroanalysis, Vol. 21, No. 9, 01.05.2009, p. 1014-1018.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Determination of total phenols in foods by boron doped diamond electrode
AU - Dejmkova, Hana
AU - Scampicchio, Matteo
AU - Zima, Jiri
AU - Barek, Jiri
AU - Mannino, Saverio
PY - 2009/5/1
Y1 - 2009/5/1
N2 - A robust electrochemical method to measure the total phenol content in food samples is presented. Under optimal condition, BDD electrode showed excellent performance to detect the oxidation of several phenols and does not present the drawback due to electrode fouling. The analytical method used to perform such measurement has been optimized and successfully applied in different food samples. The results obtained were compared with the standard Folin-Ciocalteau method.
AB - A robust electrochemical method to measure the total phenol content in food samples is presented. Under optimal condition, BDD electrode showed excellent performance to detect the oxidation of several phenols and does not present the drawback due to electrode fouling. The analytical method used to perform such measurement has been optimized and successfully applied in different food samples. The results obtained were compared with the standard Folin-Ciocalteau method.
KW - Boron doped diamond
KW - Electrode passivation
KW - Flavonoids
KW - Food
KW - Total phenols
UR - http://www.scopus.com/inward/record.url?scp=66649129656&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=66649129656&partnerID=8YFLogxK
U2 - 10.1002/elan.200804508
DO - 10.1002/elan.200804508
M3 - Article
AN - SCOPUS:66649129656
VL - 21
SP - 1014
EP - 1018
JO - Macromolecular Chemistry and Physics
JF - Macromolecular Chemistry and Physics
SN - 1040-0397
IS - 9
ER -