A novel nanovoltammetric sensor design for the sensitive determination of caffeic acid in Turkish coffee

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED Journal of Food Composition and Analysis Pub Date : 2024-09-11 DOI:10.1016/j.jfca.2024.106717

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Abstract

Caffeic acid has anti-inflammatory, antibacterial, anticarcinogenic and immunomodulatory properties as well as antioxidant properties. Therefore, precise determination of the quantity of this acid is important for analytical and therapeutic interests as well as for the safety and quality of food samples. This study aims to determine the amount of caffeic acid in Turkish coffee by using the square wave voltammetry technique. This method has been successfully applied for the precise determination of caffeic acid with a platform in which the glassy carbon electrode is constructed with a modifier obtained based on the synergistic effect of functionalized multi-walled carbon nanotubes with boron oxide nanoparticles. The proposed platform and method gave a quantification limit of 0.04 nM in a dynamic range of 1.0 nM ˗ 40 μM for caffeic acid and was successfully used in the Turkish coffee sample to determine caffeic acid. In addition, the results are found in line with the results obtained by UV-Vis spectrophotometry method, and the good recovery values also imply the feasibility of the platform for practical application.

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用于灵敏测定土耳其咖啡中咖啡酸的新型纳米伏安传感器设计

咖啡酸具有抗炎、抗菌、抗癌、免疫调节和抗氧化等特性。因此，精确测定这种酸的含量对于分析和治疗以及食品样本的安全和质量都非常重要。本研究旨在利用方波伏安法技术测定土耳其咖啡中的咖啡酸含量。该方法已成功应用于咖啡酸的精确测定，其平台是在玻璃碳电极上构建了一种基于功能化多壁碳纳米管与氧化硼纳米颗粒协同效应的改性剂。所提出的平台和方法在 1.0 nM ˗ 40 μM 的动态范围内，咖啡酸的定量限为 0.04 nM，并成功用于土耳其咖啡样品中咖啡酸的测定。此外，实验结果与紫外可见分光光度法得出的结果一致，良好的回收率也意味着该平台在实际应用中的可行性。

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来源期刊

Journal of Food Composition and Analysis 工程技术-食品科技

CiteScore

6.20

自引率

11.60%

发文量

601

审稿时长

53 days

期刊介绍： The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.