Premium
Electroanalysis of Caffeic Acid in Red Wine and Investigation of Thermodynamic Parameters Using an Ag Nanoparticles Modified Poly(Thiophene) Film Glassy Carbon Electrode
Author(s) -
Karabiberoğlu Şükriye Ulubay,
Ayan Ebru Mavioglu,
Dursun Zekerya
Publication year - 2013
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.201300091
Subject(s) - gibbs free energy , enthalpy , glassy carbon , electrode , caffeic acid , materials science , analytical chemistry (journal) , nuclear chemistry , detection limit , chemistry , electrochemistry , cyclic voltammetry , organic chemistry , chromatography , thermodynamics , physics , antioxidant
A silver nanoparticle decorated poly(thiophene) modified glassy carbon electrode (GCE) was prepared for determination of caffeic acid. The Ag/PTh/GCE surface was characterized by scanning electron microscopy (SEM) and energy‐dispersive X‐ray (EDX) spectroscopy. The modified electrode has shown higher electrocatalytic activity towards the oxidation of caffeic acid. The peak current of was found linear in the concentration range from 1.00×10 −8 to 4.83×10 −6 M with a detection limit of 5.3×10 −9 M ( S / N =3). The modified electrode was used for determination of CA concentration in red wine samples. The thermodynamic constants, entropy change (Δ S ), enthalpy change (Δ H ) and Gibbs free energy change (Δ G ) were calculated as −166.34 J/(mol K), −154.24 kJ/mol and −104.75 kJ/mol at 25 °C, respectively.