Preparation of triaminotriazine-based polyimide-modified electrodes and their use for selective detection of catechin in
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Preparation of triaminotriazine‑based polyimide‑modified electrodes and their use for selective detection of catechin in green tea samples Serap Titretir Duran1 · Nurcan Ayhan1 · Büşra Aksoy1 · Süleyman Köytepe1 · Aziz Paşahan1 Received: 9 August 2019 / Revised: 8 October 2019 / Accepted: 23 October 2019 © Springer-Verlag GmbH Germany, part of Springer Nature 2019
Abstract An effective electrochemical sensor was developed from triaminotriazine-based polyimide (PI) films as selective membrane for the detection of catechin (CT). Firstly, triaminotriazine-based PI films were synthesized from 2,4,6-triamino-1,3,5-triazine (TAT) and pyromellitic dianhydride by thermal imidization method with different monomer ratios. Structural and morphological of synthesized PI films were characterized by Fourier transform infrared spectroscopy, scanning electron microscopy, and atomic force microscopy. Prepared polyimide films were used as membrane for the preparation of the modified electrodes. Catechin (CT) selectivity behavior of polyimide-modified Pt electrodes was investigated by means of differential pulse voltammetry (DPV). DPV voltammograms showed that peak currents of the modified electrode increased proportionally with increase in CT concentration. TAT-PI-1/1 sensor showed high selectivity, a high regression coefficient (R value = 0.9982 ), good repeatability (RSD of 2.15%), and limit of detection 0.0152 mM for catechin determination in the presence of multiple interferent species (1 mM coumaric acid, ascorbic acid, gallic acid, lactose, sucrose, fructose, maltose and glucose). Moreover, the TAT-PI-1/1 sensor was employed to determine CT in real sample. Keywords Triaminotriazine-based polyimide film · Catechin · Selective membrane · Sensor
* Aziz Paşahan [email protected] 1
Department of Chemistry, Faculty of Arts and Sciences, İnönü University, 44280 Malatya, Turkey
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Vol.:(0123456789)
Polymer Bulletin
Introduction Catechin (CT) is present in many dietary products, fruits (such as blueberries, apples, grape seeds, gooseberries, strawberries, kiwi), plants, green tea, beer, red wine, cocoa liquor, cocoa, and chocolates, as an important polyphenol [1]. CT is also an important antioxidant which was found in very abundance in the tea leaves [2]. Catechins, which are phenolic compounds, possess features that can be useful in treatment of health problems such as cardiovascular diseases, inflammations, diabetes, viral infections, osteoporosis, and degenerative and neurodegenerative diseases. These compounds, to decrease the risk of premature aging, protect the healthy cells and also prevent the growth of cancer cells [3–5]. In recent years, various methodologies such as the high-performance liquid chromatographic (HPLC) have been reported, and UV spectrophotometric [6], capillary electrophoresis [7], electrochemical [8–10], fluorescence [11, 12], ultraviolet [13], and chemiluminescence methods [14] were used for the determination of CT content in foods and drinks. However, these methods have disadvantages such a
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