Development of a sensitive potentiometric sensor for determination of fumaric acid in powdered food products

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dc.contributor.authorSantini, Alberto Oppermann [UNESP]
dc.contributor.authorPezza, Helena Redigolo [UNESP]
dc.contributor.authorPezza, Leonardo [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-20T14:19:01Z
dc.date.available2014-05-20T14:19:01Z
dc.date.issued2012-09-01
dc.description.abstractA new potentiometric sensor, namely, Pt vertical bar Hg vertical bar Hg-2 FUM vertical bar graphite, where FUM represents the fumarate ion was developed for the measurement of fumaric acid in foods. The characteristics, performance and application of the technique are described. The sensitivity of the electrode to FUM was (-29.2 +/- 0.6) mV decade(-1) over a wide concentration range (7.5 x 10(-7)-1.0 x 10(-2) mol L-1), at pHs between 6.0 and 9.0, and the detection limit was 5.8 x 10(-7) mol L-1. The electrode is easily constructed at a relatively low cost, has a fast response time (within 15-30 s) and can be used for up to 5 months without showing any significant changes in performance. The sensor displayed good selectivity in the presence of a variety of other anions (carboxylates and inorganic anions). It was successfully used for the determination of fumaric acid in powdered food products including gelatin dessert powders, instant pudding powder and ice cream powders. (C) 2012 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.extent483-487
dc.identifierhttp://dx.doi.org/10.1016/j.foodchem.2012.02.104
dc.identifier.citationFood Chemistry. Oxford: Elsevier B.V., v. 134, n. 1, p. 483-487, 2012.
dc.identifier.doi10.1016/j.foodchem.2012.02.104
dc.identifier.issn0308-8146
dc.identifier.lattes3192125098361121
dc.identifier.lattes5978908591853524
dc.identifier.orcid0000-0003-0197-7369
dc.identifier.urihttp://hdl.handle.net/11449/25724
dc.identifier.wosWOS:000304291400068
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.subjectFumarate-sensitive electrodeen
dc.subjectPotentiometryen
dc.subjectGelatin dessert powdersen
dc.subjectInstant pudding powderen
dc.subjectIce cream powdersen
dc.titleDevelopment of a sensitive potentiometric sensor for determination of fumaric acid in powdered 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[3]
unesp.campusUniversidade Estadual Paulista (Unesp), Instituto de Química, Araraquarapt

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