Electrochemical Characterization and Detection of Ascorbic Acid in Garlic Using Activated Glassy Carbon Electrode: a Comprehensive Study

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Analytical Methods Pub Date : 2024-08-02 DOI:10.1007/s12161-024-02660-3

Dereje Yenealem, Dessie Eyayu, Dessie Tibebe, Marye Mulugeta, Yezbie Kassa, Zerubabel Moges, Feleke Kerebih, Tarekegn Fentie, Agmas Amare, Menilek Ayalew

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Abstract

This study delves into the electrochemical properties of ascorbic acid (AA) in garlic bulbs, employing both a glassy carbon electrode (GCE) and an activated glassy carbon electrode (AGCE). Cyclic voltammetry (CV) and square wave voltammetry (SWV) were utilized for the thorough characterization and detection of AA in freshly harvested garlic bulbs sourced from Debark, Ethiopia. The AGCE was meticulously prepared through a 200-s activation process at a potential of 1750 mV. Demonstrating remarkable electrocatalytic behavior towards AA, the AGCE exhibited enhanced peak current and a less positive shift in peak potential compared to the GCE. It demonstrated an increase with pH up to 6.5, followed by a decrease beyond pH 6.5, leading to the selection of pH 6.5 as the optimal value. The variation in scan rate indicated an adsorption-controlled process. The established calibration curve equation was Ip (μA) = − 9.94 – 0.15CAA, presenting a high R² value of 0.999 within the linear range of 0.01 – 0.2 mM. The method demonstrated a low limit of detection (0.004 mM) and quantification (0.012 mM). A robust degree of recovery (102.2%) validated the method’s accuracy. The concentration of AA in fresh garlic bulbs was determined to be 192.8 mg/kg, affirming the method’s suitability for the analysis of real environmental samples.

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利用活性玻璃碳电极进行电化学表征和检测大蒜中的抗坏血酸：一项综合研究

本研究采用玻璃碳电极（GCE）和活性玻璃碳电极（AGCE）对大蒜鳞茎中抗坏血酸（AA）的电化学特性进行了深入研究。利用循环伏安法（CV）和方波伏安法（SWV）对来自埃塞俄比亚德巴克的新鲜大蒜鳞茎中的抗坏血酸进行了全面的表征和检测。AGCE 是在 1750 mV 的电位下通过 200 秒的活化过程精心制备的。与 GCE 相比，AGCE 对 AA 具有显著的电催化性能，峰值电流增大，峰值电位的正向偏移较小。随着 pH 值的升高，AGCE 的峰值电流也随之升高，最高可达 6.5，但当 pH 值超过 6.5 时，峰值电流又随之降低，因此选择 pH 值为 6.5 作为最佳值。扫描速率的变化表明这是一个由吸附控制的过程。所建立的校准曲线方程为 Ip (μA) = - 9.94 - 0.15CAA，在 0.01 - 0.2 mM 的线性范围内，R2 值高达 0.999。该方法的检出限（0.004 mM）和定量限（0.012 mM）均较低。良好的回收率（102.2%）验证了该方法的准确性。新鲜大蒜鳞茎中的 AA 浓度为 192.8 mg/kg，证明该方法适用于实际环境样品的分析。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Analytical Methods 农林科学-食品科技

CiteScore

6.00

自引率

3.40%

发文量

244

审稿时长

3.1 months

期刊介绍： Food Analytical Methods publishes original articles, review articles, and notes on novel and/or state-of-the-art analytical methods or issues to be solved, as well as significant improvements or interesting applications to existing methods. These include analytical technology and methodology for food microbial contaminants, food chemistry and toxicology, food quality, food authenticity and food traceability. The journal covers fundamental and specific aspects of the development, optimization, and practical implementation in routine laboratories, and validation of food analytical methods for the monitoring of food safety and quality.