Sensors 2010, 10(3), 1670-1678; doi:10.3390/s100301670
Article

A Thick-film Sensor as a Novel Device for Determination of Polyphenols and Their Antioxidant Capacity in White Wine

Received: 13 January 2010; in revised form: 28 January 2010 / Accepted: 8 February 2010 / Published: 2 March 2010
(This article belongs to the Section Physical Sensors)
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract: A thick-film electrochemical sensor with an iridium-carbon working electrode was used for determining polyphenols and their antioxidant capacity in white wine. Caffeic acid was used as a model species because it has the ability to produce the highest oxidation current. The correlation coefficient of 0.9975 was obtained between sensor response and caffeic acid content. The total phenolic content (TPC) and scavenging activity on 1,1-diphenyl-2-pycrylhydrazyl (DPPH·) radical were also found to be strongly correlated with the concentration of caffeic acid, with a correlation coefficient of 0.9823 and 0.9958, respectively. The sensor prototype was proven to be a simple, efficient and cost effective device to evaluate the antioxidant capacity of substances.
Keywords: thick-film; polyphenols; antioxidant capacity; caffeic acid
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MDPI and ACS Style

Photinon, K.; Chalermchart, Y.; Khanongnuch, C.; Wang, S.-H.; Liu, C.-C. A Thick-film Sensor as a Novel Device for Determination of Polyphenols and Their Antioxidant Capacity in White Wine. Sensors 2010, 10, 1670-1678.

AMA Style

Photinon K, Chalermchart Y, Khanongnuch C, Wang S-H, Liu C-C. A Thick-film Sensor as a Novel Device for Determination of Polyphenols and Their Antioxidant Capacity in White Wine. Sensors. 2010; 10(3):1670-1678.

Chicago/Turabian Style

Photinon, Kanokorn; Chalermchart, Yongyuth; Khanongnuch, Chartchai; Wang, Shih-Han; Liu, Chung-Chiun. 2010. "A Thick-film Sensor as a Novel Device for Determination of Polyphenols and Their Antioxidant Capacity in White Wine." Sensors 10, no. 3: 1670-1678.

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