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A New Voltammetric Approach For Field Monitoring of Carminic Acid in Beverages and Candies
Year: 2024
Type of publication: ostatní - článek ve sborníku
Name of source: YISAC 2024 : book of abstracts
Publisher name: University of Split
Place: Split
Page from-to: nestránkováno
Titles:
Language Name Abstract Keywords
eng A New Voltammetric Approach For Field Monitoring of Carminic Acid in Beverages and Candies Natural dyes are widely used and contribute to make products more visually appealing to consumers, nonetheless, their use causes concerns, and there is a necessity for constant observation. For field monitoring of food additive, E120 concentration levels in drinks and candies, a simple, and low-cost electrochemical method has been developed. The method involves depositing a 50 μL sample directly onto a screen-printed voltammetric sensor, followed by the oxidation of carminic acid through square wave voltammetry. Prior to each analysis, it is essential to know the pH of the sample, as the pH significantly impacts the current yields of the corresponding electrode reaction. The peak area was calibrated within a linear range 0.01–50 mg per 100 mL−1 carminic acid characterized with coefficient of determination >0.994, a sensitivity of 2.184, 3.226, and 4.001 μAVmg−1L at pH 4, 3 and 2, respectively, and a detection limit of 2 mg L−1 carminic acid. The optimization of the working conditions and the detailed interference study were carried out using a model lemonade, which included a variety of ingredients and eventual contaminants, which glorifies the output of this method. The electrochemical behavior of carminic acid was investigated in the environment of model lemonade. The practical application and availability for in-spot electrochemical determination in food monitoring was successfully verified in the analysis of candy, and soft drinks. The determined E120 content results were compared with an already in use reference colorimetric method. Simple time degradation studies of carminic acid were also carried out by comparison of the results between two methods. Voltammetriy; Carminic Acid; Beverages; Candies

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