title: Determination of vanillin in commercial food product by adsorptive stripping voltammetry using a boron-doped diamond electrode.
abstract: A method for the determination of food additive vanillin was developed by adsorptive stripping voltammetry. Its determination was carried out at the anodically pre-treated boron-doped diamond electrode in aqueous solutions. Using square-wave stripping mode, the compound yielded a well-defined voltammetric response in phosphate buffer, pH 2.5 at +1.14 V (vs. Ag/AgCl) (a pre-concentration step being carried out at open-circuit condition for 60s). A linear calibration graph was obtained in the concentration range of 0.5-15.0 μg mL(-1) (3.3×10(-6)-9.8×10(-5) mol L(-1)) with a detection limit of 0.024 μg mL(-1) (1.6×10(-7) mol L(-1)). As an example, the practical applicability of the proposed method was tested for the determination of this flavouring agent in commercial pudding powder of Keshkule (Turkish milk pudding with almond flour).
authors.affiliation: Yüzüncü Yıl University, Faculty of Science, Department of Analytical Chemistry, Van 65080, Turkey. yavuzyardim2002@yahoo.com
authors.forename: Yavuz
authors.initials: Y
authors.lastname: Yardım
authors.forename: Mehmet
authors.initials: M
authors.lastname: Gülcan
authors.forename: Zühre
authors.initials: Z
authors.lastname: Şentürk
mesh_terms: D001547:Benzaldehydes / Q000032:analysis*; D004563:Electrochemistry / Q000295:instrumentation / Q000379:methods*; D004566:Electrodes; D005503:Food Additives / Q000032:analysis*; D057230:Limit of Detection
chemical_list: D001547:Benzaldehydes; D005503:Food Additives; C100058:vanillin
keywords: Boron-doped diamond electrode; Commercial pudding powder; Cyclic voltammetry; Square-wave adsorptive stripping voltammetry; Vanillin