Electrochemical sensor investigation of carbon-supported PdCoAg multimetal catalysts using sugar-containing beverages
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RESEARCH ARTICLE
Electrochemical sensor investigation of carbon-supported PdCoAg multimetal catalysts using sugar-containing beverages Firat Salman, Hilal C. Kazici (✉), Hilal Kivrak Department of Chemical Engineering, Faculty of Engineering, Van Yüzüncü Yıl University, 65000 Van, Turkey
© Higher Education Press and Springer-Verlag GmbH Germany, part of Springer Nature 2019
Abstract Novel PdCoAg/C nanostructures were successfully synthesized by the polyol method in order to develop electrocatalysts, related to the glucose sensor performance of the high glycemic index in beverages. The characterization of this novel PdCoAg/C electrocatalyst was performed by X-ray diffraction, scanning electron microscopy, transmission electron microscopy, and highresolution transmission electron microscopy equipped with energy dispersive X-ray. The characterization results revealed that electronic state of the PdCoAg/C electrocatalyst was modified by the addition of the third metal. The electrochemical performances of the sensor were investigated by cyclic voltammetry and differential pulse voltammetry. The prepared enzyme-free sensor exhibited excellent catalytic activity against glucose with a wide detection range (0.005 to 0.35 mmol∙L–1), low limit of detection (0.003 mmol∙L–1), high sensitivity (4156.34 µA∙mmol–1∙L∙cm–2), and long-term stability (10 days) because of the synergistic effect between the ternary metals. The glucose contents of several energy drinks, fruit juices, and carbonated beverages were analyzed using the novel PdCoAg/NGCE/C sensor system. These results indicate the feasibility for applications in the foods industry. Keywords non-enzymatic, glucose detection, ternary metals, glycemic index, beverages
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Introduction
Glucose is a very common fuel that is utilized by living beings. Carbohydrates are the main source of energy in the human body, providing 4 kcal of energy per gram of food. Received November 28, 2018; accepted March 17, 2019 E-mail: [email protected]
The destruction of carbohydrates (e.g., starch) results in the formation of mono- and disaccharides; glucose is the major product of this reaction. Glucose is oxidized to CO2 and water through glycolysis and the subsequent citric acid cycle, providing energy primarily in the form of ATP. The hormone insulin regulates the level of glucose in the blood. A high level of glucose on an empty stomach is indicative of a pre-diabetic or diabetic disorder [1]. In a recent study, it was reported that different carbohydrate sources have different effects on blood glucose levels and insulin secretion during the digestion process [2]. The glycemic index (GI) is a quantitative assessment based on the blood glucose response in the second hour after consuming a meal. Different nutrients have different effects on blood glucose levels and the GI is the measurement of this effect. The GI is calculated by comparing the reference food (white bread or glucose) with a portion of food containing the same amount of carbohydrate. Foods with a high glucose content have
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