NDLI: Determination of Ascorbic Acid in Commercial Juices, on a Modified Carbon Paste Electrode, by Using a Taguchi Experimental Design

Content Provider	Springer Nature Link
Author	Vázquez, Dolores Tascón, Mariluz Deban, Luis
Copyright Year	2011
Abstract	In this paper, a simple and rapid analytical method development for ascorbic acid determination by using differential pulse voltammetry method on copper(II)-phthalocyanine carbon paste electrode is shown. For this, several parameters, such as copper(II)-phthalocyanine (gram)/carbon (gram)/Nujol (millilitre) ratio, supporting electrolyte, pH and some others have been studied. In order to know the copper(II)-phthalocyanine influence on voltammetry peak height, a comparison between the analytical behaviour of a chemically modified carbon paste electrode and a conventional carbon paste electrode was carried out. The experimental conditions have been optimised by means of the experimental design using the Taguchi methodology. The catalytic oxidation peak current showed a linear depending on the ascorbic acid concentration in the range between 0.88 and 10.03 mg L$^{−1}$, with the detection limit of 0.55 mg L$^{−1}$. The proposed procedure was successfully applied to the determination of ascorbic acid in fruit juices without previous preparation and was compared with HPLC method applied at the same samples previously filtered.
Starting Page	441
Ending Page	447
Page Count	7
File Format	PDF
ISSN	19369751
Journal	Food Analytical Methods
Volume Number	5
Issue Number	3
e-ISSN	1936976X
Language	English
Publisher	Springer-Verlag
Publisher Date	2011-07-05
Publisher Place	New York
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Voltammetry Ascorbic acid determination Copper(II)-phthalocyanine carbon paste-modified electrode Taguchi experimental design Food Science Analytical Chemistry Chemistry/Food Science Microbiology
Content Type	Text
Resource Type	Article
Subject	Analytical Chemistry Safety Research Safety, Risk, Reliability and Quality Applied Microbiology and Biotechnology Food Science

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