KFU. Card publication. Simultaneous voltammetric determination of gallic and ellagic acids in cognac and brandy using electrode modified with functionalized SWNT and poly(pyrocatechol violet)

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SIMULTANEOUS VOLTAMMETRIC DETERMINATION OF GALLIC AND ELLAGIC ACIDS IN COGNAC AND BRANDY USING ELECTRODE MODIFIED WITH FUNCTIONALIZED SWNT AND POLY(PYROCATECHOL VIOLET)

Form of presentation

Articles in international journals and collections

Year of publication

2019

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Authors, employees of KFU

Budnikov German Konstantinovich, author

Vorobev Vyacheslav Valerevich, author

Guss Ekaterina Valerevna, author

Davletshin Rustam Rifkhatovich, author

Ziyatdinova Guzel Kamilevna, author

Osin Yuriy Nikolaevich, author

Authors, students KFU

Morozova Evgeniya Vasilevna, author

Bibliographic description in the original language

Ziyatdinova, G. Simultaneous voltammetric determination of gallic and ellagic acids in cognac and brandy using electrode modified with functionalized SWNT and poly(pyrocatechol violet) / G. Ziyatdinova, E. Guss, E. Morozova, H. Budnikov, R. Davletshin, V. Vorobev, Yu. Osin // Food Anal. Methods. – 2019. – V. 12. – � 10. – P. 2250-2261.

Annotation

Voltammetric approach for the simultaneous determination of gallic and ellagic acids using glassy carbon electrode modified with polyaminobenzene sulfonic acid functionalized single-walled carbon nanotubes (f-SWNT) and poly(pyrocatechol violet) (polyPCV/f-SWNT/GCE) has been developed. The electrochemical PCV polymerization has been performed in potentiodynamic mode. The optimization of electrolysis conditions (supporting electrolyte, PCV concentration, polarization window, number of cycles, and potential scan rate) has been performed. The best voltammetric characteristics of gallic and ellagic acids oxidation have been registered on the poly(PCV)-modified electrode obtained by tenfold potential scanning from − 0.2 to 1.1 V at 50 mV s−1 using 50 μmol L−1 PCV in 0.1 mol L−1 H2SO4. The electrode is characterized by scanning electron microscopy (SEM), cyclic voltammetry (CV), and electrochemical impedance spectroscopy (EIS). The statistically significant changes in the effective surface area of modified electrodes (38.9 ? 0.6 mm2 for f-SWNT/GCE and 49.0 ? 0.2 mm2 for polyPCV/f-SWNT/GCE vs. 8.2 ? 0.3 mm2 for GCE) have been confirmed. EIS data have shown 2.6-fold decrease of the charge transfer resistance in comparison to GCE. Under conditions of differential pulse voltammetry (DPV), the analytical ranges of 0.75–10 and 10–100 μmol L−1 for gallic acid and 0.75–7.5 and 7.5–100 μmol L−1 for ellagic acid have been obtained. The limits of detection (LOD) and quantification (LOQ) of 0.12 and 0.41 μmol L−1 for gallic acid and 0.11 and 0.37 μmol L−1 for ellagic acid have been achieved. The approach developed has been applied for the simultaneous determination of the gallic and ellagic acids in cognac and brandy. The results obtained agree well to chromatography data.

Keywords

Voltammetry, modified electrodes, electropolymerization, carbon nanotubes, phenolic acids, food analysis

The name of the journal

Food Analytical Methods

URL

https://www.scopus.com/inward/record.uri?eid=2-s2.0-85068913192&doi=10.1007%2fs12161-019-01585-6&partnerID=40&md5=7fc61282c15c95a4ca04af0da698d4a9

Please use this ID to quote from or refer to the card

https://repository.kpfu.ru/eng/?p_id=205729&p_lang=2

Full metadata record

Field DC	Value	Language
dc.contributor.author	Budnikov German Konstantinovich	ru_RU
dc.contributor.author	Vorobev Vyacheslav Valerevich	ru_RU
dc.contributor.author	Guss Ekaterina Valerevna	ru_RU
dc.contributor.author	Davletshin Rustam Rifkhatovich	ru_RU
dc.contributor.author	Ziyatdinova Guzel Kamilevna	ru_RU
dc.contributor.author	Osin Yuriy Nikolaevich	ru_RU
dc.contributor.author	Morozova Evgeniya Vasilevna	ru_RU
dc.date.accessioned	2019-01-01T00:00:00Z	ru_RU
dc.date.available	2019-01-01T00:00:00Z	ru_RU
dc.date.issued	2019	ru_RU
dc.identifier.citation	Ziyatdinova, G. Simultaneous voltammetric determination of gallic and ellagic acids in cognac and brandy using electrode modified with functionalized SWNT and poly(pyrocatechol violet) / G. Ziyatdinova, E. Guss, E. Morozova, H. Budnikov, R. Davletshin, V. Vorobev, Yu. Osin // Food Anal. Methods. – 2019. – V. 12. – � 10. – P. 2250-2261.	ru_RU
dc.identifier.uri	https://repository.kpfu.ru/eng/?p_id=205729&p_lang=2	ru_RU
dc.description.abstract	Food Analytical Methods	ru_RU
dc.description.abstract	Voltammetric approach for the simultaneous determination of gallic and ellagic acids using glassy carbon electrode modified with polyaminobenzene sulfonic acid functionalized single-walled carbon nanotubes (f-SWNT) and poly(pyrocatechol violet) (polyPCV/f-SWNT/GCE) has been developed. The electrochemical PCV polymerization has been performed in potentiodynamic mode. The optimization of electrolysis conditions (supporting electrolyte, PCV concentration, polarization window, number of cycles, and potential scan rate) has been performed. The best voltammetric characteristics of gallic and ellagic acids oxidation have been registered on the poly(PCV)-modified electrode obtained by tenfold potential scanning from − 0.2 to 1.1 V at 50 mV s−1 using 50 μmol L−1 PCV in 0.1 mol L−1 H2SO4. The electrode is characterized by scanning electron microscopy (SEM), cyclic voltammetry (CV), and electrochemical impedance spectroscopy (EIS). The statistically significant changes in the effective surface area of modified electrodes (38.9 ? 0.6 mm2 for f-SWNT/GCE and 49.0 ? 0.2 mm2 for polyPCV/f-SWNT/GCE vs. 8.2 ? 0.3 mm2 for GCE) have been confirmed. EIS data have shown 2.6-fold decrease of the charge transfer resistance in comparison to GCE. Under conditions of differential pulse voltammetry (DPV), the analytical ranges of 0.75–10 and 10–100 μmol L−1 for gallic acid and 0.75–7.5 and 7.5–100 μmol L−1 for ellagic acid have been obtained. The limits of detection (LOD) and quantification (LOQ) of 0.12 and 0.41 μmol L−1 for gallic acid and 0.11 and 0.37 μmol L−1 for ellagic acid have been achieved. The approach developed has been applied for the simultaneous determination of the gallic and ellagic acids in cognac and brandy. The results obtained agree well to chromatography data.	ru_RU
dc.language.iso	ru	ru_RU
dc.subject	Voltammetry	ru_RU
dc.subject	modified electrodes	ru_RU
dc.subject	electropolymerization	ru_RU
dc.subject	carbon nanotubes	ru_RU
dc.subject	phenolic acids	ru_RU
dc.subject	food analysis	ru_RU
dc.title	Simultaneous voltammetric determination of gallic and ellagic acids in cognac and brandy using electrode modified with functionalized SWNT and poly(pyrocatechol violet)	ru_RU
dc.type	Articles in international journals and collections	ru_RU