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Voltammetric Detection of Free Sulfhydryl Compounds in Food Flours
Author(s) -
Scampicchio Matteo,
Lawrence Nathan S.,
Arecchi Alessandra,
Cosio Stella,
Mannino Saverio
Publication year - 2007
Publication title -
electroanalysis
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.574
H-Index - 128
eISSN - 1521-4109
pISSN - 1040-0397
DOI - 10.1002/elan.200603709
Subject(s) - chemistry , dtnb , cyclic voltammetry , electrochemistry , voltammetry , chromatography , organic chemistry , electrode , enzyme , glutathione
Cyclic voltammetry has been applied to the rapid measurement of free SH‐compounds in food flours samples. The protocol is based on the electrochemical adaptation of the Ellman's test, where the DTNB reacts with SH‐compounds present in food flour extracts, resulting in the equimolar production of the electroactive compound TNBA which, in turns, reacts with phenylendiamine. The reaction is found to provide an analytical signal from which to quantify indirectly free sulfhydryl compounds in flours extracts.