Voltammetric determination of vanillin in commercial food products using overoxidized poly(pyrrole) film-modified glassy carbon electrodes

Authors

ŞÜKRİYE ULUBAY KARABİBEROĞLU
ÇAĞRI CEYLAN KOÇAK

DOI

10.3906/kim-1704-21

Abstract

In this work, a very simple, rapid, cheap, sensitive, and selective polymer film-modified electrode for vanillin determination in commercial food products was developed via electrochemical polymerization and overoxidation of pyrrole. The formation of both poly(pyrrole) and overoxidized poly(pyrrole) films on a glassy carbon electrode surface was characterized by electrochemical impedance spectroscopy, scanning electron microscopy, and X-ray photoelectron spectroscopy. Under optimized conditions, the calibration graph comprises two linear segments of 0.032-1.500 $\mu $mol L$^{-1}$ and 3.00--150.00 $\mu $mol L$^{-1}$ with a detection limit of 0.012 $\mu $mol L$^{-1}$. The selectivity of the modified electrode was examined in the presence of metals, inorganic ions, and organic substances. Moreover, the proposed method was successfully used for the assessment of vanillin contents in commercial food products with satisfactory results.

Keywords

Polymer film electrode, overoxidized polymer, vanillin determination

First Page

291

Last Page

305

Recommended Citation

KARABİBEROĞLU, ŞÜKRİYE ULUBAY and KOÇAK, ÇAĞRI CEYLAN (2018) "Voltammetric determination of vanillin in commercial food products using overoxidized poly(pyrrole) film-modified glassy carbon electrodes," Turkish Journal of Chemistry: Vol. 42: No. 2, Article 8. https://doi.org/10.3906/kim-1704-21
Available at: https://journals.tubitak.gov.tr/chem/vol42/iss2/8