Second-order derivative of square-wave voltammetry for determination of vanillin at platinum electrode

Abstract

A simple and sensitive method of data treatment by second-order derivative square wave voltammetry (SD-SWV) was developed for the determination of vanillin at a platinum electrode. It was shown that the irreversible oxidation reaction is controlled by the adsorption and occurs following a mechanism involving two electrons, similar to other phenolic derivatives. The experimental parameters of SWV which exert influence on vanillin determination, such as frequency, pulse amplitude, or step potential, were optimized. The calibration curve shows a linear range between 50 and 430 nM vanillin with a detection limit of about 19 nM (signal/noise = 3). The mathematical treatment of experimental data leads to enhances the sensitivity of the determination and was successfully used for the estimation of vanillin in commercial food products.

Keywords: Electrochemical methods; Food analysis; Second-order derivative square wave voltammetry; Vanillin detection.