Pregled bibliografske jedinice broj: 1206181
Development and Optimization of Electrochemical Method for Determination of Vitamin C
Development and Optimization of Electrochemical Method for Determination of Vitamin C // Chemosensors, 10 (2022), 7; 283-299 doi:10.3390/chemosensors10070283 (međunarodna recenzija, članak, znanstveni)
CROSBI ID: 1206181 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Development and Optimization of Electrochemical Method for Determination of Vitamin C
Autori
Ivana, Škugor Rončević ; Danijela, Skroza ; Ivana, Vrca ; Ana Marija, Kondža ; Nives, Vladislavić.
Izvornik
Chemosensors (2227-9040) 10
(2022), 7;
283-299
Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni
Ključne riječi
electrochemical methods ; pyrolytic graphite sheet (PGS) electrode ; vitamin C ; “green“ biowaste ; arugula ; antioxidant activity
Sažetak
The focus of this work was to develop a simple electrochemical method for the determination of vitamin C (VitC) by using a specially constructed microelectrode made from pyrolytic graphite sheet (PGS). A procedure for quantifying VitC in a real sample was established. VitC shows a single quasi-reversible reaction. The method was optimized, and analytical determination was performed by using cyclic voltammetry and square wave voltammetry for electroanalytical purposes. The obtained results show a linear response of the PGS electrode in a wide concentrations range. For the lower concentration range, 0.18–7.04 µg L−1, the sensitivity is 11.7 µAcm−2/mgL−1, while for the higher concentration range, 10.6–70.4 µg L−1, the sensitivity is 134 µAcm−2/mgL−1, preserving the linearity of 0.998 and 0.999. The second objective was to determine the effect of the addition of five different types of “green” biowaste on plant growth, VitC content, and antioxidant activity in arugula (Eruca sativa L.) using the developed method. After three weeks of cultivation, small differences in growth and large differences in certain nutritional characteristics were observed. The addition of black coffee makes the soil slightly alkaline and causes a significant increase in VitC content and antioxidant activity.
Izvorni jezik
Engleski
Znanstvena područja
Kemija
POVEZANOST RADA
Ustanove:
Kemijsko-tehnološki fakultet, Split
Profili:
Nives Vladislavić
(autor)
Ivana Škugor Rončević
(autor)
Danijela Skroza
(autor)
Ivana Vrca
(autor)
Citiraj ovu publikaciju:
Časopis indeksira:
- Current Contents Connect (CCC)
- Web of Science Core Collection (WoSCC)
- Science Citation Index Expanded (SCI-EXP)
- SCI-EXP, SSCI i/ili A&HCI
- Scopus