Development of an electrochemical nanosensor for the determination of gallic acid in food
In the present work, a silver nanoparticle/delphinidin modified glassy carbon electrode (AgNP/Delph/GCE) was fabricated as a highly sensitive electrochemical sensor for gallic acid (GA) determination. Cyclic voltammetry experiments indicated a higher sensitivity and better selectivity for gallic aci...
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| Veröffentlicht in: | Analytical methods 2016-01, Vol.8 (5), p.113-111 |
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| creator | Ghaani, Masoud Nasirizadeh, Navid Yasini Ardakani, Seyed Ali Mehrjardi, Farzaneh Zare Scampicchio, Matteo Farris, Stefano |
| description | In the present work, a silver nanoparticle/delphinidin modified glassy carbon electrode (AgNP/Delph/GCE) was fabricated as a highly sensitive electrochemical sensor for gallic acid (GA) determination. Cyclic voltammetry experiments indicated a higher sensitivity and better selectivity for gallic acid when using the AgNP/Delph/GCE as compared with the bare GCE surface, which were attributed to AgNPs and delphinidin, respectively. Moreover, the calculated surface electron transfer rate constant (
k
s
), and the electron transfer coefficient (
α
) between the GCE and the electrodeposited delphinidin demonstrated that delphinidin is an excellent electron transfer mediator for the electrocatalytic process. The average catalytic rate constant (
k
′) of the overall process was also estimated to be 7.40 × 10
−4
cm s
−1
for the AgNP/Delph/GCE in the presence of 1.50 mmol L
−1
of GA. Amperometry experiments were used to determine the limit of detection of the AgNP/Delph/GCE electrochemical sensor, which was 0.28 μmol L
−1
of GA. Finally, two linear ranges were found,
i.e.
0.60-8.68 μmol L
−1
and 8.68-625.80 μmol L
−1
for GA. The activity of the modified electrode was eventually investigated to assess the potential quantification of GA in real foods.
In the present work, a silver nanoparticle/delphinidin modified glassy carbon electrode (AgNP/Delph/GCE) was fabricated as a highly sensitive electrochemical sensor for gallic acid (GA) determination. |
| doi_str_mv | 10.1039/c5ay02747k |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_crossref_primary_10_1039_C5AY02747K</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>1800461764</sourcerecordid><originalsourceid>FETCH-LOGICAL-c359t-40eba3c0c9c7fbf5644f638e317188e3aee50a17ab941ebfe5dca699a99ff30b3</originalsourceid><addsrcrecordid>eNpF0D1PwzAQBmALgUQpLOxIHhFSwMaJXY9V-RSVWGDoFF2cMzU4drFTpP57AkVlOL03PHfDS8gpZ5ecCX1lKtiwa1Wqjz0y4qrShZZK7-92yQ7JUc7vjEktJB-RxQ1-oY-rDkNPo6UQKHo0fYpmiZ0z4GmAEDOGHBO1w_RLpC32mDoXoHcx_Jy9gffOUDCupS4MLrbH5MCCz3jyl2Pyenf7Mnso5s_3j7PpvDCi0n1RMmxAGGa0UbaxlSxLK8UEBVd8MgQgVgy4gkaXHBuLVWtAag1aWytYI8bkfPt3leLnGnNfdy4b9B4CxnWu-YSxUnIly4FebKlJMeeEtl4l10Ha1JzVP_3Vs2q6-O3vacBnW5yy2bn_fsU3i-9ukg</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>1800461764</pqid></control><display><type>article</type><title>Development of an electrochemical nanosensor for the determination of gallic acid in food</title><source>Royal Society Of Chemistry Journals 2008-</source><source>Alma/SFX Local Collection</source><creator>Ghaani, Masoud ; Nasirizadeh, Navid ; Yasini Ardakani, Seyed Ali ; Mehrjardi, Farzaneh Zare ; Scampicchio, Matteo ; Farris, Stefano</creator><creatorcontrib>Ghaani, Masoud ; Nasirizadeh, Navid ; Yasini Ardakani, Seyed Ali ; Mehrjardi, Farzaneh Zare ; Scampicchio, Matteo ; Farris, Stefano</creatorcontrib><description>In the present work, a silver nanoparticle/delphinidin modified glassy carbon electrode (AgNP/Delph/GCE) was fabricated as a highly sensitive electrochemical sensor for gallic acid (GA) determination. Cyclic voltammetry experiments indicated a higher sensitivity and better selectivity for gallic acid when using the AgNP/Delph/GCE as compared with the bare GCE surface, which were attributed to AgNPs and delphinidin, respectively. Moreover, the calculated surface electron transfer rate constant (
k
s
), and the electron transfer coefficient (
α
) between the GCE and the electrodeposited delphinidin demonstrated that delphinidin is an excellent electron transfer mediator for the electrocatalytic process. The average catalytic rate constant (
k
′) of the overall process was also estimated to be 7.40 × 10
−4
cm s
−1
for the AgNP/Delph/GCE in the presence of 1.50 mmol L
−1
of GA. Amperometry experiments were used to determine the limit of detection of the AgNP/Delph/GCE electrochemical sensor, which was 0.28 μmol L
−1
of GA. Finally, two linear ranges were found,
i.e.
0.60-8.68 μmol L
−1
and 8.68-625.80 μmol L
−1
for GA. The activity of the modified electrode was eventually investigated to assess the potential quantification of GA in real foods.
In the present work, a silver nanoparticle/delphinidin modified glassy carbon electrode (AgNP/Delph/GCE) was fabricated as a highly sensitive electrochemical sensor for gallic acid (GA) determination.</description><identifier>ISSN: 1759-9660</identifier><identifier>EISSN: 1759-9679</identifier><identifier>DOI: 10.1039/c5ay02747k</identifier><language>eng</language><subject>Electrodes ; Electron transfer ; Foods ; Gallic acid ; Mathematical analysis ; Nanostructure ; Rate constants ; Sensors</subject><ispartof>Analytical methods, 2016-01, Vol.8 (5), p.113-111</ispartof><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c359t-40eba3c0c9c7fbf5644f638e317188e3aee50a17ab941ebfe5dca699a99ff30b3</citedby><cites>FETCH-LOGICAL-c359t-40eba3c0c9c7fbf5644f638e317188e3aee50a17ab941ebfe5dca699a99ff30b3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,27902,27903</link.rule.ids></links><search><creatorcontrib>Ghaani, Masoud</creatorcontrib><creatorcontrib>Nasirizadeh, Navid</creatorcontrib><creatorcontrib>Yasini Ardakani, Seyed Ali</creatorcontrib><creatorcontrib>Mehrjardi, Farzaneh Zare</creatorcontrib><creatorcontrib>Scampicchio, Matteo</creatorcontrib><creatorcontrib>Farris, Stefano</creatorcontrib><title>Development of an electrochemical nanosensor for the determination of gallic acid in food</title><title>Analytical methods</title><description>In the present work, a silver nanoparticle/delphinidin modified glassy carbon electrode (AgNP/Delph/GCE) was fabricated as a highly sensitive electrochemical sensor for gallic acid (GA) determination. Cyclic voltammetry experiments indicated a higher sensitivity and better selectivity for gallic acid when using the AgNP/Delph/GCE as compared with the bare GCE surface, which were attributed to AgNPs and delphinidin, respectively. Moreover, the calculated surface electron transfer rate constant (
k
s
), and the electron transfer coefficient (
α
) between the GCE and the electrodeposited delphinidin demonstrated that delphinidin is an excellent electron transfer mediator for the electrocatalytic process. The average catalytic rate constant (
k
′) of the overall process was also estimated to be 7.40 × 10
−4
cm s
−1
for the AgNP/Delph/GCE in the presence of 1.50 mmol L
−1
of GA. Amperometry experiments were used to determine the limit of detection of the AgNP/Delph/GCE electrochemical sensor, which was 0.28 μmol L
−1
of GA. Finally, two linear ranges were found,
i.e.
0.60-8.68 μmol L
−1
and 8.68-625.80 μmol L
−1
for GA. The activity of the modified electrode was eventually investigated to assess the potential quantification of GA in real foods.
In the present work, a silver nanoparticle/delphinidin modified glassy carbon electrode (AgNP/Delph/GCE) was fabricated as a highly sensitive electrochemical sensor for gallic acid (GA) determination.</description><subject>Electrodes</subject><subject>Electron transfer</subject><subject>Foods</subject><subject>Gallic acid</subject><subject>Mathematical analysis</subject><subject>Nanostructure</subject><subject>Rate constants</subject><subject>Sensors</subject><issn>1759-9660</issn><issn>1759-9679</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2016</creationdate><recordtype>article</recordtype><recordid>eNpF0D1PwzAQBmALgUQpLOxIHhFSwMaJXY9V-RSVWGDoFF2cMzU4drFTpP57AkVlOL03PHfDS8gpZ5ecCX1lKtiwa1Wqjz0y4qrShZZK7-92yQ7JUc7vjEktJB-RxQ1-oY-rDkNPo6UQKHo0fYpmiZ0z4GmAEDOGHBO1w_RLpC32mDoXoHcx_Jy9gffOUDCupS4MLrbH5MCCz3jyl2Pyenf7Mnso5s_3j7PpvDCi0n1RMmxAGGa0UbaxlSxLK8UEBVd8MgQgVgy4gkaXHBuLVWtAag1aWytYI8bkfPt3leLnGnNfdy4b9B4CxnWu-YSxUnIly4FebKlJMeeEtl4l10Ha1JzVP_3Vs2q6-O3vacBnW5yy2bn_fsU3i-9ukg</recordid><startdate>20160101</startdate><enddate>20160101</enddate><creator>Ghaani, Masoud</creator><creator>Nasirizadeh, Navid</creator><creator>Yasini Ardakani, Seyed Ali</creator><creator>Mehrjardi, Farzaneh Zare</creator><creator>Scampicchio, Matteo</creator><creator>Farris, Stefano</creator><scope>AAYXX</scope><scope>CITATION</scope><scope>7SR</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>JG9</scope><scope>L7M</scope></search><sort><creationdate>20160101</creationdate><title>Development of an electrochemical nanosensor for the determination of gallic acid in food</title><author>Ghaani, Masoud ; Nasirizadeh, Navid ; Yasini Ardakani, Seyed Ali ; Mehrjardi, Farzaneh Zare ; Scampicchio, Matteo ; Farris, Stefano</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c359t-40eba3c0c9c7fbf5644f638e317188e3aee50a17ab941ebfe5dca699a99ff30b3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2016</creationdate><topic>Electrodes</topic><topic>Electron transfer</topic><topic>Foods</topic><topic>Gallic acid</topic><topic>Mathematical analysis</topic><topic>Nanostructure</topic><topic>Rate constants</topic><topic>Sensors</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Ghaani, Masoud</creatorcontrib><creatorcontrib>Nasirizadeh, Navid</creatorcontrib><creatorcontrib>Yasini Ardakani, Seyed Ali</creatorcontrib><creatorcontrib>Mehrjardi, Farzaneh Zare</creatorcontrib><creatorcontrib>Scampicchio, Matteo</creatorcontrib><creatorcontrib>Farris, Stefano</creatorcontrib><collection>CrossRef</collection><collection>Engineered Materials Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Materials Research Database</collection><collection>Advanced Technologies Database with Aerospace</collection><jtitle>Analytical methods</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Ghaani, Masoud</au><au>Nasirizadeh, Navid</au><au>Yasini Ardakani, Seyed Ali</au><au>Mehrjardi, Farzaneh Zare</au><au>Scampicchio, Matteo</au><au>Farris, Stefano</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Development of an electrochemical nanosensor for the determination of gallic acid in food</atitle><jtitle>Analytical methods</jtitle><date>2016-01-01</date><risdate>2016</risdate><volume>8</volume><issue>5</issue><spage>113</spage><epage>111</epage><pages>113-111</pages><issn>1759-9660</issn><eissn>1759-9679</eissn><abstract>In the present work, a silver nanoparticle/delphinidin modified glassy carbon electrode (AgNP/Delph/GCE) was fabricated as a highly sensitive electrochemical sensor for gallic acid (GA) determination. Cyclic voltammetry experiments indicated a higher sensitivity and better selectivity for gallic acid when using the AgNP/Delph/GCE as compared with the bare GCE surface, which were attributed to AgNPs and delphinidin, respectively. Moreover, the calculated surface electron transfer rate constant (
k
s
), and the electron transfer coefficient (
α
) between the GCE and the electrodeposited delphinidin demonstrated that delphinidin is an excellent electron transfer mediator for the electrocatalytic process. The average catalytic rate constant (
k
′) of the overall process was also estimated to be 7.40 × 10
−4
cm s
−1
for the AgNP/Delph/GCE in the presence of 1.50 mmol L
−1
of GA. Amperometry experiments were used to determine the limit of detection of the AgNP/Delph/GCE electrochemical sensor, which was 0.28 μmol L
−1
of GA. Finally, two linear ranges were found,
i.e.
0.60-8.68 μmol L
−1
and 8.68-625.80 μmol L
−1
for GA. The activity of the modified electrode was eventually investigated to assess the potential quantification of GA in real foods.
In the present work, a silver nanoparticle/delphinidin modified glassy carbon electrode (AgNP/Delph/GCE) was fabricated as a highly sensitive electrochemical sensor for gallic acid (GA) determination.</abstract><doi>10.1039/c5ay02747k</doi><tpages>8</tpages><oa>free_for_read</oa></addata></record> |
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| ispartof | Analytical methods, 2016-01, Vol.8 (5), p.113-111 |
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| source | Royal Society Of Chemistry Journals 2008-; Alma/SFX Local Collection |
| subjects | Electrodes Electron transfer Foods Gallic acid Mathematical analysis Nanostructure Rate constants Sensors |
| title | Development of an electrochemical nanosensor for the determination of gallic acid in food |
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