KFU. Card publication. Voltammetric Sensor Based on the Poly(p-aminobenzoic Acid) for the Simultaneous Quantification of Aromatic Aldehydes as Markers of Cognac and Brandy Quality

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VOLTAMMETRIC SENSOR BASED ON THE POLY(P-AMINOBENZOIC ACID) FOR THE SIMULTANEOUS QUANTIFICATION OF AROMATIC ALDEHYDES AS MARKERS OF COGNAC AND BRANDY QUALITY

Form of presentation

Articles in international journals and collections

Year of publication

2023

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Authors, employees of KFU

Davletshin Rustam Rifkhatovich, author

Ziyatdinova Guzel Kamilevna, author

Authors, students KFU

Antonova Tatyana Sergeevna, author

Bibliographic description in the original language

Ziyatdinova, G. Voltammetric sensor based on the poly(p-aminobenzoic acid) for the simultaneous quantification of aromatic aldehydes as a markers of cognac and brandy quality / G. Ziyatdinova, T. Antonova, R. Davletshin // Sensors. – 2023. – V. 23. – � 4. – Article 2348. – 19 p.

Annotation

Cognac and brandy quality control is an actual topic in food analysis. Aromatic aldehydes, particularly syringaldehyde and vanillin, are one of the markers used for these purposes. Therefore, simple and express methods for their simultaneous determination are required. The voltammetric sensor based on the layer-by-layer combination of multi-walled carbon nanotubes (MWCNTs) and electropolymerized p-aminobenzoic acid (p-ABA) provides full resolution of the syringaldehyde and vanillin oxidation peaks. Optimized conditions of p-ABA electropolymerization (100 ?M monomer in Britton–Robinson buffer pH 2.0, twenty cycles in the polarization window of −0.5 to 2.0 V with a potential scan rate of 100 mV?s−1) were found. The poly(p-ABA)-based electrode was characterized by scanning electron microscopy (SEM), cyclic voltammetry, and electrochemical impedance spectroscopy (EIS). Electrooxidation of syringaldehyde and vanillin is an irreversible two-electron diffusion-controlled process. In the differential pulse mode, the sensor allows quantification of aromatic aldehydes in the ranges of 0.075–7.5 and 7.5–100 ?M for syringaldehyde and 0.50–7.5 and 7.5–100 ?M for vanillin with the detection limits of 0.018 and 0.19 ?M, respectively. The sensor was applied to cognac and brandy samples and compared to chromatography.

Keywords

Voltammetric sensors, chemically modified electrodes, electropolymerization, aminobenzoic acid, carbon nanotubes, syringaldehyde, vanillin, cognac and brandy, food quality

The name of the journal

Sensors

URL

https://www.scopus.com/inward/record.uri?eid=2-s2.0-85148970848&doi=10.3390%2fs23042348&partnerID=40&md5=d4896471ab8dd386edd1e5a4ba273a4a

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

https://repository.kpfu.ru/eng/?p_id=278896&p_lang=2

Full metadata record

Field DC	Value	Language
dc.contributor.author	Davletshin Rustam Rifkhatovich	ru_RU
dc.contributor.author	Ziyatdinova Guzel Kamilevna	ru_RU
dc.contributor.author	Antonova Tatyana Sergeevna	ru_RU
dc.date.accessioned	2023-01-01T00:00:00Z	ru_RU
dc.date.available	2023-01-01T00:00:00Z	ru_RU
dc.date.issued	2023	ru_RU
dc.identifier.citation	Ziyatdinova, G. Voltammetric sensor based on the poly(p-aminobenzoic acid) for the simultaneous quantification of aromatic aldehydes as a markers of cognac and brandy quality / G. Ziyatdinova, T. Antonova, R. Davletshin // Sensors. – 2023. – V. 23. – � 4. – Article 2348. – 19 p.	ru_RU
dc.identifier.uri	https://repository.kpfu.ru/eng/?p_id=278896&p_lang=2	ru_RU
dc.description.abstract	Sensors	ru_RU
dc.description.abstract	Cognac and brandy quality control is an actual topic in food analysis. Aromatic aldehydes, particularly syringaldehyde and vanillin, are one of the markers used for these purposes. Therefore, simple and express methods for their simultaneous determination are required. The voltammetric sensor based on the layer-by-layer combination of multi-walled carbon nanotubes (MWCNTs) and electropolymerized p-aminobenzoic acid (p-ABA) provides full resolution of the syringaldehyde and vanillin oxidation peaks. Optimized conditions of p-ABA electropolymerization (100 ?M monomer in Britton–Robinson buffer pH 2.0, twenty cycles in the polarization window of −0.5 to 2.0 V with a potential scan rate of 100 mV?s−1) were found. The poly(p-ABA)-based electrode was characterized by scanning electron microscopy (SEM), cyclic voltammetry, and electrochemical impedance spectroscopy (EIS). Electrooxidation of syringaldehyde and vanillin is an irreversible two-electron diffusion-controlled process. In the differential pulse mode, the sensor allows quantification of aromatic aldehydes in the ranges of 0.075–7.5 and 7.5–100 ?M for syringaldehyde and 0.50–7.5 and 7.5–100 ?M for vanillin with the detection limits of 0.018 and 0.19 ?M, respectively. The sensor was applied to cognac and brandy samples and compared to chromatography.	ru_RU
dc.language.iso	ru	ru_RU
dc.subject	Voltammetric sensors	ru_RU
dc.subject	chemically modified electrodes	ru_RU
dc.subject	electropolymerization	ru_RU
dc.subject	aminobenzoic acid	ru_RU
dc.subject	carbon nanotubes	ru_RU
dc.subject	syringaldehyde	ru_RU
dc.subject	vanillin	ru_RU
dc.subject	cognac and brandy	ru_RU
dc.subject	food quality	ru_RU
dc.title	Voltammetric Sensor Based on the Poly(p-aminobenzoic Acid) for the Simultaneous Quantification of Aromatic Aldehydes as Markers of Cognac and Brandy Quality	ru_RU
dc.type	Articles in international journals and collections	ru_RU