A voltammetric determination of caffeic acid in red wines based on the nitrogen doped carbon modified glassy carbon electrode

Natarajan Karikalan,Raj Karthik,Hsi-An Chen,Shen-Ming Chen

doi:10.1038/srep45924

Natarajan Karikalan, Raj Karthik + Show 2 more

Open Access

https://doi.org/10.1038/srep45924

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Journal: Scientific Reports	Publication Date: Apr 5, 2017
Citations: 70	License type: open-access

Affiliation: National Taipei University of Technology

Abstract

We reported an electrochemical determination of caffeic acid (CA) based on the nitrogen doped carbon (NDC). The described sensor material was prepared by the flame synthesis method, which gave an excellent platform for the synthesis of carbon nanomaterials with the hetero atom dopant. The synthesized material was confirmed by various physical characterizations and it was further characterized by different electrochemical experiments. The NDC modified glassy carbon electrode (NDC/GCE) shows the superior electrocatalytic performance towards the determination of CA with the wide linear concentration range from 0.01 to 350 μM. It achieves the lowest detection limit of 0.0024 μM and the limit of quantification of 0.004 μM. The NDC/GCE-CA sensor reveals the good selectivity, stability, sensitivity and reproducibility which endorsed that the NDC is promising electrode for the determination of CA. In addition, NDC modified electrode is applied to the determination of CA in red wines and acquired good results.

Highlights

Caffeic acid (CA, 3, 4-dihydroxycinnamic acid) is one of the most important compound in the classification of phenolic acids
We have described the electrochemical determination of CA by using nitrogen doped carbon (NDC) and achieved good analytical results
From the slopes of the Ipa versus υ1/2 (Fig. 2b, inset) the electro active surface areas were calculated to be 0.038, 0.003, and 0.045 cm[2] for the bare glassy carbon electrode (GCE), graphene oxide (GO)/GCE and NDC/GCE respectively. These results indicated that the NDC/GCE has a high electroactive surface area, due to the highly oriented carbon lattices enriched with the N atoms

Summary

Introduction

Caffeic acid (CA, 3, 4-dihydroxycinnamic acid) is one of the most important compound in the classification of phenolic acids. Fernandes et al reported a CA sensor based on the green beans homogenate and determine the CA in white wine[15]. Accompanied with those reports, Santos et al developed a poly (glutamic acid) film modified CA sensor[16] and LF da Silva et al studied the properties of glassy polymeric electrodes modified with poly (caffeic acid) films towards the CA determination[17]. The chemically reduced and electrochemically reduced graphene oxide modified electrodes are investigated for the determination of CA which revealed a superior performance[21,22]. The prepared compound was confirmed by various physical characterizations and applied to electrochemical determination CA

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