Adsorptive-Stripping Voltammetry at PEDOT-Modified Electrodes. Determination of Epicatechin
- PDF / 323,119 Bytes
- 7 Pages / 595.276 x 790.866 pts Page_size
- 118 Downloads / 237 Views
Adsorptive-Stripping Voltammetry at PEDOT-Modified Electrodes. Determination of Epicatechin Laura Pigani & Renato Seeber & Alessandro Bedini & Enrico Dalcanale & Michele Suman
Received: 23 May 2013 / Accepted: 5 July 2013 # Springer Science+Business Media New York 2013
Abstract The food industry has a direct interest to bittertasting 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.
Keywords Epicatechin . Cacao polyphenols . PEDOTmodified electrode . Adsorptive stripping voltammetry . Food matrices . Bakery products
L. Pigani (*) : R. Seeber Department of Chemical and Geological Sciences, University of Modena and Reggio Emilia, via G. Campi, 18, 41125 Modena, Italy e-mail: [email protected] A. Bedini : E. Dalcanale Department of Chemistry, University of Parma, Parco Area delle Scienze 17/A, 43124 Parma, Italy M. Suman Barilla SpA, Food Research Labs, via Mantova, 166-43122 Parma, Italy
Introduction The understanding of the molecular origin and the transduction process of bitter taste on the human tongue represents a challenge for scientists, due to the large number of receptors involved. Furthermore, a large variety of markers are able to express bitter taste, spreading from inorganic salts (like magnesium chloride) to organic molecules (like alkaloids). In bakery commodities, like biscuits, bitter taste are found frequently due, for example, to the common use of cocoa and coffee: the flavonoids present in the cocoa beans are among the main responsible for the typical bitter taste together with xanthines, recognizable also in the derivative foodstuffs (Aron and Kennedy 2008; Stark et al. 2005; Serra Bonvehi and Ventura Coil 1997; Schinella et al. 2010; Chandrashekar et al. 2000). The quality and the initial concentration of the flavonoids present in the cocoa may depend on the type of beans and on the processing conditions and it can notably vary among different chocolate containing foods. In particular, the catechins, belonging to the category of the flavan-3ols, i.e., a subgroup of the flavonoids, are abundantly present in numerous food matrices, cocoa, and derivatives included: similarly to othe
Data Loading...
