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

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

1,* , 1
1 Faculty of Agro-Industry, Chiang Mai University, Muang, Chiang Mai 50100, Thailand 2 Chemical Engineering Department, I-Shou University, 1, Sec. 1, Syuecheng Rd., Dashu Township, Kaohsiung County 840, Taiwan 3 Chemical Engineering Department, Case Western Reserve University/10900 Euclid Ave., Cleveland OH 44106, USA
* Author to whom correspondence should be addressed.
Received: 13 January 2010 / Revised: 28 January 2010 / Accepted: 8 February 2010 / Published: 2 March 2010
(This article belongs to the Section Chemical Sensors)
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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 thick-film; polyphenols; antioxidant capacity; caffeic acid
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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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.

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