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Adsorptive-Stripping Voltammetry at PEDOT-Modified Electrodes. Determination of Epicatechin

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Abstract

The food industry has a direct interest to bitter-tasting substances, either for the identification of negative off-flavors or for the monitoring of organoleptic quality. Polyphenols (such as catechins and epicathechins) are among the main molecular components responsible for the bitter taste of coffee/cocoa/chocolate-based products. The electrochemical detection of epicatechin through adsorptive stripping voltammetry on poly(3,4-ethylenedioxythiophene)-modified Pt electrodes has been investigated. The accumulation conditions were defined in order to record repeatable and reproducible electrochemical signals. Calibration plots were built in the 0.2–2.5 ppm concentration range of epicatechin in phosphate buffer solutions, pH 7. Preliminary tests in aqueous extraction solutions of biscuits containing different percentages of cocoa were performed; they confirmed, in principle, the effectiveness of the device and of the procedure proposed for the epicatechin determination by simple extraction from complex food matrices.

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Conflict of Interest

Laura Pigani declares that she has no conflict of interest. Renato Seeber declares that he has no conflict of interest. Alessandro Bedini declares that he has no conflict of interest. Enrico Dalcanale declares that he has no conflict of interest. Michele Suman declares that he has no conflict of interest. This article does not contain any studies with human or animal subjects.

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Correspondence to Laura Pigani.

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Pigani, L., Seeber, R., Bedini, A. et al. Adsorptive-Stripping Voltammetry at PEDOT-Modified Electrodes. Determination of Epicatechin. Food Anal. Methods 7, 754–760 (2014). https://doi.org/10.1007/s12161-013-9678-5

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  • DOI: https://doi.org/10.1007/s12161-013-9678-5

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