Electroanalytical determination of gallic acid in red and white wine samples using cobalt oxide nanoparticles-modified carbon-paste electrodes

Abstract

Beverages like wines, have exhibited a high level of antioxidant capacity, specifically from compounds like Gallic acid (GA) and their derivatives. GA has shown great importance in the food industry and the pharmaceutical industry as a food additive, anti-tumour, anti-viral, and anti-mutagenic agent. Red and white wines from the USA and Australia were electrochemically analysed for GA, using Cobalt oxide nanoparticles modified carbon paste electrode (CoO-NPs-CPE). The electrochemical studies demonstrated an efficient GA (10 mmol L−1) oxidation, with enhanced peak currents from 302 µA to about 405 µA (25% increase). The limit of detection (LOD) of the modified electrode was 1.52 × 10−4 mmol L−1 within the concentration range of 1 × 10−4–1 × 10−3 mmol L−1. The CoO-NPs-CPE was successfully used, for the quantitative analysis of GA in red and white wine, showing average recoveries of 97% and 101% respectively. Hence our electrode can be applied for GA quantification in wine matrices.