Electrochemical assay for determination of gluten in flour samples
Articles > Article · 2015
Authors: Ece Eksin, Gulsah CONGUR, Kadriye Arzum ERDEM GÜRSAN
Food Chemistry, Journal Indexed in SCI Expanded, International, WoS, 2015, vol 184, pp 183-187
DOI: 10.1016/j.foodchem.2015.03.041
Summary
Herein, an electrochemical assay developed by differential pulse voltammetry (DPV) in combination with the disposable pencil graphite electrode (PGE) was progressed for sensitive and selective detection of gluten. Under the optimum experimental conditions, a linear concentration range of gluten was obtained from 20 to 100 mu g/mL and consequently the detection limit was found to be 7.11 mu g/mL. In addition, this electrochemical assay was successfully employed for the detection of gluten in different flour samples. Applicability of our method was also tested in the commercial samples of vinegar and baker's yeast. (C) 2015 Elsevier Ltd. All rights reserved.