Potentiometric sensor for sorbic acid determination in food products

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dc.contributor.authorSantini, Alberto O. [UNESP]
dc.contributor.authorPezza, Helena Redigolo [UNESP]
dc.contributor.authorCarloni-Filho, Joao [UNESP]
dc.contributor.authorSequinel, Rodrigo [UNESP]
dc.contributor.authorPezza, Leonardo [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-20T14:20:20Z
dc.date.available2014-05-20T14:20:20Z
dc.date.issued2009-08-15
dc.description.abstractThe construction, evaluation and application of a new potentiometric sensor, namely, Pt vertical bar Hg vertical bar Hg(2)(SOB)(2) vertical bar Graphite, where SOB stands for sorbate ion, are described. This electrode has a wide linear dynamic range between 5.0 x 10(-7) and 1.0 x 10(-2) mol L(-1) with a near-Nernstian slope of (-58.6 +/- 1.3) mV decade(-1) and a detection limit of 4.3 x 10(-7) mol L(-1). The potentiometric response is independent of the pH of the solution in the pH range 6.0-9.0. The electrode is easily constructed at a relatively low-cost with fast response time (within 15-30 s) and can be used for a period of 4 months without significant change in its performance characteristics. The proposed sensor displayed good selectivities over a variety of other anions (carboxylates and inorganic anions). The potentiometric sensor was successfully applied to the determination of sorbic acid in real food samples, that is, soft drinks, skim yogurts, jams and sauces. (C) 2009 Elsevier Ltd. All rights reserved.en
dc.description.affiliationSão Paulo State Univ UNESP, Inst Quim, BR-14801970 Araraquara, SP, Brazil
dc.description.affiliationUnespSão Paulo State Univ UNESP, Inst Quim, BR-14801970 Araraquara, SP, Brazil
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.description.sponsorshipFundação para o Desenvolvimento da UNESP (FUNDUNESP)
dc.format.extent1563-1567
dc.identifierhttp://dx.doi.org/10.1016/j.foodchem.2009.02.012
dc.identifier.citationFood Chemistry. Oxford: Elsevier B.V., v. 115, n. 4, p. 1563-1567, 2009.
dc.identifier.doi10.1016/j.foodchem.2009.02.012
dc.identifier.issn0308-8146
dc.identifier.lattes3192125098361121
dc.identifier.lattes5978908591853524
dc.identifier.orcid0000-0003-0197-7369
dc.identifier.urihttp://hdl.handle.net/11449/26112
dc.identifier.wosWOS:000265476500058
dc.language.isoeng
dc.publisherElsevier B.V.
dc.relation.ispartofFood Chemistry
dc.relation.ispartofjcr4.946
dc.relation.ispartofsjr1,793
dc.rights.accessRightsAcesso restrito
dc.sourceWeb of Science
dc.subjectSorbate-sensitive electrodeen
dc.subjectPotentiometryen
dc.subjectSoft drinksen
dc.subjectSkim yogurtsen
dc.subjectJamsen
dc.subjectSaucesen
dc.titlePotentiometric sensor for sorbic acid determination in food productsen
dc.typeArtigo
dcterms.licensehttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dcterms.rightsHolderElsevier B.V.
unesp.author.lattes3192125098361121
unesp.author.lattes5978908591853524
unesp.author.orcid0000-0003-0197-7369[5]
unesp.campusUniversidade Estadual Paulista (Unesp), Instituto de Química, Araraquarapt

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