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Hasan Bagheri - One of the best experts on this subject based on the ideXlab platform.
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a new voltammetric sensor for electrocatalytic determination of vitamin c in fruit Juices and fresh Vegetable Juice using modified multi wall carbon nanotubes paste electrode
Journal of Food Science and Technology-mysore, 2015Co-Authors: Siamak Gheibi, Mohammad A. Khalilzadeh, Hassan Karimimaleh, Hasan BagheriAbstract:The electrocatalytic oxidation of ascorbic acid (AA) has been studied by p-aminophenol modified carbon nanotubes paste electrode (APMCNTPE). Cyclic voltammetry (CV) and chronoamperometry were used to investigate the suitability of AP as a mediator for the electrocatalytic oxidation of AA in aqueous solution. The oxidation of AA occurs at a potential about 320 mV less positive than with the unmodified carbon paste electrode at pH 7.0. The catalytic reaction rate constant, kh was calculated (2.257 × 103 M−1s−1) using chronoamperometry. The differential pulsevoltammetric (DPV) peak currents of the electrode increased linearly with the corresponding AA concentration in the range of 2.0 × 10−7 M – 1.2 × 10−4 M with a detection limit of 8.0 × 10−8 M. The influence of pH and potential interfering substances on the determination of AA were studied. Finally, the proposed method was also examined as a selective, simple and precise electrochemical sensor for the determination of AA in real samples such as fruit Juices and fresh Vegetable Juice.
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a new voltammetric sensor for electrocatalytic determination of vitamin c in fruit Juices and fresh Vegetable Juice using modified multi wall carbon nanotubes paste electrode
Journal of Food Science and Technology-mysore, 2015Co-Authors: Siamak Gheibi, Mohammad A. Khalilzadeh, Hassan Karimimaleh, Hasan BagheriAbstract:The electrocatalytic oxidation of ascorbic acid (AA) has been studied by p-aminophenol modified carbon nanotubes paste electrode (APMCNTPE). Cyclic voltammetry (CV) and chronoamperometry were used to investigate the suitability of AP as a mediator for the electrocatalytic oxidation of AA in aqueous solution. The oxidation of AA occurs at a potential about 320 mV less positive than with the unmodified carbon paste electrode at pH 7.0. The catalytic reaction rate constant, kh was calculated (2.257 × 103 M−1s−1) using chronoamperometry. The differential pulsevoltammetric (DPV) peak currents of the electrode increased linearly with the corresponding AA concentration in the range of 2.0 × 10−7 M – 1.2 × 10−4 M with a detection limit of 8.0 × 10−8 M. The influence of pH and potential interfering substances on the determination of AA were studied. Finally, the proposed method was also examined as a selective, simple and precise electrochemical sensor for the determination of AA in real samples such as fruit Juices and fresh Vegetable Juice.
Mohammad A. Khalilzadeh - One of the best experts on this subject based on the ideXlab platform.
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a new voltammetric sensor for electrocatalytic determination of vitamin c in fruit Juices and fresh Vegetable Juice using modified multi wall carbon nanotubes paste electrode
Journal of Food Science and Technology-mysore, 2015Co-Authors: Siamak Gheibi, Mohammad A. Khalilzadeh, Hassan Karimimaleh, Hasan BagheriAbstract:The electrocatalytic oxidation of ascorbic acid (AA) has been studied by p-aminophenol modified carbon nanotubes paste electrode (APMCNTPE). Cyclic voltammetry (CV) and chronoamperometry were used to investigate the suitability of AP as a mediator for the electrocatalytic oxidation of AA in aqueous solution. The oxidation of AA occurs at a potential about 320 mV less positive than with the unmodified carbon paste electrode at pH 7.0. The catalytic reaction rate constant, kh was calculated (2.257 × 103 M−1s−1) using chronoamperometry. The differential pulsevoltammetric (DPV) peak currents of the electrode increased linearly with the corresponding AA concentration in the range of 2.0 × 10−7 M – 1.2 × 10−4 M with a detection limit of 8.0 × 10−8 M. The influence of pH and potential interfering substances on the determination of AA were studied. Finally, the proposed method was also examined as a selective, simple and precise electrochemical sensor for the determination of AA in real samples such as fruit Juices and fresh Vegetable Juice.
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a new voltammetric sensor for electrocatalytic determination of vitamin c in fruit Juices and fresh Vegetable Juice using modified multi wall carbon nanotubes paste electrode
Journal of Food Science and Technology-mysore, 2015Co-Authors: Siamak Gheibi, Mohammad A. Khalilzadeh, Hassan Karimimaleh, Hasan BagheriAbstract:The electrocatalytic oxidation of ascorbic acid (AA) has been studied by p-aminophenol modified carbon nanotubes paste electrode (APMCNTPE). Cyclic voltammetry (CV) and chronoamperometry were used to investigate the suitability of AP as a mediator for the electrocatalytic oxidation of AA in aqueous solution. The oxidation of AA occurs at a potential about 320 mV less positive than with the unmodified carbon paste electrode at pH 7.0. The catalytic reaction rate constant, kh was calculated (2.257 × 103 M−1s−1) using chronoamperometry. The differential pulsevoltammetric (DPV) peak currents of the electrode increased linearly with the corresponding AA concentration in the range of 2.0 × 10−7 M – 1.2 × 10−4 M with a detection limit of 8.0 × 10−8 M. The influence of pH and potential interfering substances on the determination of AA were studied. Finally, the proposed method was also examined as a selective, simple and precise electrochemical sensor for the determination of AA in real samples such as fruit Juices and fresh Vegetable Juice.
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application of zno cnts nanocomposite ionic liquid paste electrode as a sensitive voltammetric sensor for determination of ascorbic acid in food samples
Food Analytical Methods, 2013Co-Authors: Majede Ijad, Hassan Karimimaleh, Mohammad A. KhalilzadehAbstract:In this study, a simple and rapid analytical method development for ascorbic acid (AA) determination in food samples by using differential pulse voltammetry (DPV) method on ZnO/CNTs nanocomposite ionic liquid modified carbon paste electrode. For this, several parameters, such as ZnO/CNTs nanocomposite, ionic liquid ratio, and pH, have been studied. The cyclic voltammogram showed an irreversible oxidation peak at 0.61 V (vs. Ag/AgClsat), which corresponded to the oxidation of AA. Compared to common carbon paste electrode, the electrochemical response was greatly improved. Under the optimized conditions, the oxidation peak current of AA showed linear dynamic range 0.1–450 μmol l−1 with a detection limit of 0.07 μmol l−1, using the DPV method. The proposed sensor was successfully applied to the determination of AA in fresh Vegetable Juice, fruit Juices and food supplement samples without previous preparation and was compared with a published electrochemical method.
Siamak Gheibi - One of the best experts on this subject based on the ideXlab platform.
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a new voltammetric sensor for electrocatalytic determination of vitamin c in fruit Juices and fresh Vegetable Juice using modified multi wall carbon nanotubes paste electrode
Journal of Food Science and Technology-mysore, 2015Co-Authors: Siamak Gheibi, Mohammad A. Khalilzadeh, Hassan Karimimaleh, Hasan BagheriAbstract:The electrocatalytic oxidation of ascorbic acid (AA) has been studied by p-aminophenol modified carbon nanotubes paste electrode (APMCNTPE). Cyclic voltammetry (CV) and chronoamperometry were used to investigate the suitability of AP as a mediator for the electrocatalytic oxidation of AA in aqueous solution. The oxidation of AA occurs at a potential about 320 mV less positive than with the unmodified carbon paste electrode at pH 7.0. The catalytic reaction rate constant, kh was calculated (2.257 × 103 M−1s−1) using chronoamperometry. The differential pulsevoltammetric (DPV) peak currents of the electrode increased linearly with the corresponding AA concentration in the range of 2.0 × 10−7 M – 1.2 × 10−4 M with a detection limit of 8.0 × 10−8 M. The influence of pH and potential interfering substances on the determination of AA were studied. Finally, the proposed method was also examined as a selective, simple and precise electrochemical sensor for the determination of AA in real samples such as fruit Juices and fresh Vegetable Juice.
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a new voltammetric sensor for electrocatalytic determination of vitamin c in fruit Juices and fresh Vegetable Juice using modified multi wall carbon nanotubes paste electrode
Journal of Food Science and Technology-mysore, 2015Co-Authors: Siamak Gheibi, Mohammad A. Khalilzadeh, Hassan Karimimaleh, Hasan BagheriAbstract:The electrocatalytic oxidation of ascorbic acid (AA) has been studied by p-aminophenol modified carbon nanotubes paste electrode (APMCNTPE). Cyclic voltammetry (CV) and chronoamperometry were used to investigate the suitability of AP as a mediator for the electrocatalytic oxidation of AA in aqueous solution. The oxidation of AA occurs at a potential about 320 mV less positive than with the unmodified carbon paste electrode at pH 7.0. The catalytic reaction rate constant, kh was calculated (2.257 × 103 M−1s−1) using chronoamperometry. The differential pulsevoltammetric (DPV) peak currents of the electrode increased linearly with the corresponding AA concentration in the range of 2.0 × 10−7 M – 1.2 × 10−4 M with a detection limit of 8.0 × 10−8 M. The influence of pH and potential interfering substances on the determination of AA were studied. Finally, the proposed method was also examined as a selective, simple and precise electrochemical sensor for the determination of AA in real samples such as fruit Juices and fresh Vegetable Juice.
Hassan Karimimaleh - One of the best experts on this subject based on the ideXlab platform.
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a new voltammetric sensor for electrocatalytic determination of vitamin c in fruit Juices and fresh Vegetable Juice using modified multi wall carbon nanotubes paste electrode
Journal of Food Science and Technology-mysore, 2015Co-Authors: Siamak Gheibi, Mohammad A. Khalilzadeh, Hassan Karimimaleh, Hasan BagheriAbstract:The electrocatalytic oxidation of ascorbic acid (AA) has been studied by p-aminophenol modified carbon nanotubes paste electrode (APMCNTPE). Cyclic voltammetry (CV) and chronoamperometry were used to investigate the suitability of AP as a mediator for the electrocatalytic oxidation of AA in aqueous solution. The oxidation of AA occurs at a potential about 320 mV less positive than with the unmodified carbon paste electrode at pH 7.0. The catalytic reaction rate constant, kh was calculated (2.257 × 103 M−1s−1) using chronoamperometry. The differential pulsevoltammetric (DPV) peak currents of the electrode increased linearly with the corresponding AA concentration in the range of 2.0 × 10−7 M – 1.2 × 10−4 M with a detection limit of 8.0 × 10−8 M. The influence of pH and potential interfering substances on the determination of AA were studied. Finally, the proposed method was also examined as a selective, simple and precise electrochemical sensor for the determination of AA in real samples such as fruit Juices and fresh Vegetable Juice.
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a new voltammetric sensor for electrocatalytic determination of vitamin c in fruit Juices and fresh Vegetable Juice using modified multi wall carbon nanotubes paste electrode
Journal of Food Science and Technology-mysore, 2015Co-Authors: Siamak Gheibi, Mohammad A. Khalilzadeh, Hassan Karimimaleh, Hasan BagheriAbstract:The electrocatalytic oxidation of ascorbic acid (AA) has been studied by p-aminophenol modified carbon nanotubes paste electrode (APMCNTPE). Cyclic voltammetry (CV) and chronoamperometry were used to investigate the suitability of AP as a mediator for the electrocatalytic oxidation of AA in aqueous solution. The oxidation of AA occurs at a potential about 320 mV less positive than with the unmodified carbon paste electrode at pH 7.0. The catalytic reaction rate constant, kh was calculated (2.257 × 103 M−1s−1) using chronoamperometry. The differential pulsevoltammetric (DPV) peak currents of the electrode increased linearly with the corresponding AA concentration in the range of 2.0 × 10−7 M – 1.2 × 10−4 M with a detection limit of 8.0 × 10−8 M. The influence of pH and potential interfering substances on the determination of AA were studied. Finally, the proposed method was also examined as a selective, simple and precise electrochemical sensor for the determination of AA in real samples such as fruit Juices and fresh Vegetable Juice.
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application of zno cnts nanocomposite ionic liquid paste electrode as a sensitive voltammetric sensor for determination of ascorbic acid in food samples
Food Analytical Methods, 2013Co-Authors: Majede Ijad, Hassan Karimimaleh, Mohammad A. KhalilzadehAbstract:In this study, a simple and rapid analytical method development for ascorbic acid (AA) determination in food samples by using differential pulse voltammetry (DPV) method on ZnO/CNTs nanocomposite ionic liquid modified carbon paste electrode. For this, several parameters, such as ZnO/CNTs nanocomposite, ionic liquid ratio, and pH, have been studied. The cyclic voltammogram showed an irreversible oxidation peak at 0.61 V (vs. Ag/AgClsat), which corresponded to the oxidation of AA. Compared to common carbon paste electrode, the electrochemical response was greatly improved. Under the optimized conditions, the oxidation peak current of AA showed linear dynamic range 0.1–450 μmol l−1 with a detection limit of 0.07 μmol l−1, using the DPV method. The proposed sensor was successfully applied to the determination of AA in fresh Vegetable Juice, fruit Juices and food supplement samples without previous preparation and was compared with a published electrochemical method.
Jeffrey J Sindelar - One of the best experts on this subject based on the ideXlab platform.
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investigating the effect of incubation time and starter culture addition level on quality attributes of indirectly cured emulsified cooked sausages
Meat Science, 2011Co-Authors: Matthew J. Terns, Andrew L. Milkowski, J R Claus, Jeffrey J SindelarAbstract:A process of “natural curing” utilizes Vegetable Juice/powder and a nitrate reducing starter culture to generate cured meat characteristics. The objective was to determine the effect varying levels of a mixed-strain bacterial starter culture (SC) and incubation time (INC) had on the quality characteristics of indirectly cured sausages. Four treatments (TRT) (TRT 1: 0.01% SC, 0 min INC; TRT 2: 0.01% SC, 90 min INC; TRT 3: 0.02% SC, 0 min INC; TRT 4: 0.02% SC, 90 min INC) and a control (C) were investigated. TRTs 2 and 4, and C revealed higher (P < 0.05) CIE a* redness values and greater (P < 0.05) cured pigment concentrations than TRTs 1 and 3 at days 0 and 14 while TRTs 2, 3, 4, and C were also redder (P < 0.05) than TRT 1 at days 28, 56, and 84. The results indicated the use of an incubation step was more critical than increasing the level of SC.
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effects of varying levels of Vegetable Juice powder and incubation time on color residual nitrate and nitrite pigment ph and trained sensory attributes of ready to eat uncured ham
Journal of Food Science, 2007Co-Authors: Jeffrey J Sindelar, Joseph G Sebranek, Joseph C. Cordray, J Love, D U AhnAbstract:Vegetable Juice powder (VJP) and a starter culture containing Staphylococcus carnosus have been identified as necessary ingredients for the manufacture of uncured, no-nitrate/nitrite-added meat products with quality and sensory attributes similar to traditional cured products. The objectives of this study were to determine the effects of varying concentrations of VJP and incubation time (MIN-HOLD) on quality characteristics, including lipid oxidation, color, and cured meat pigment concentrations, of ham over a 90-d storage period, compare residual nitrate and nitrite content, and determine if differences exist in sensory properties of finished products. Four ham treatments (TRT) (TRT 1: 0.20% VJP, 0 MIN-HOLD; TRT 2: 0.20% VJP, 120 MIN-HOLD; TRT 3: 0.35% VJP, 0 MIN-HOLD; TRT 4: 0.35% VJP, 120 MIN-HOLD) and a sodium nitrite-added control (C) were used for this study. No differences (P > 0.05) were observed between TRTs and C for CIE L*, a*, b*, and cured color measured by reflectance ratio. Lipid oxidation (TBARS) for combined TRTs and C revealed little change over time while the C had less (P 0.05) were reported for cured pigment concentration between TRTs and C. Trained sensory panel intensity ratings for ham and Vegetable aroma, and flavor, color, and firmness showed that a high concentration (0.35%) of VJP resulted in the highest scores for undesirable Vegetable aroma and flavor. Treatment combinations with a low concentration (0.20%) of VJP were comparable to the C for all sensory attributes.
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effects of Vegetable Juice powder concentration and storage time on some chemical and sensory quality attributes of uncured emulsified cooked sausages
Journal of Food Science, 2007Co-Authors: Jeffrey J Sindelar, Joseph C. Cordray, J. A. Love, Joseph G Sebranek, D U AhnAbstract:ABSTRACT: Uncured, no-nitrate/nitrite-added meat products can be manufactured with Vegetable Juice powder (VJP) and a starter culture containing Staphylococcus carnosus, resulting in quality and sensory attributes similar to traditional cured products. The 1st objective of this study was to determine the effects of varying concentrations of VJP and incubation times (MIN-HOLD) on quality characteristics, including lipid oxidation, color, and cured meat pigment concentrations, of emulsified-frankfurter-style-cooked (EFSC) sausages over a 90-d storage period. The 2nd objective was to compare residual nitrate and nitrite content resulting from different processing treatments and the 3rd objective was to assess sensory properties of finished products. Four EFSC sausage treatments (TRT) (TRT 1: 0.20% VJP, 30 MIN-HOLD; TRT 2: 0.20% VJP, 120 MIN-HOLD; TRT 3: 0.40% VJP, 30 MIN-HOLD; TRT 4: 0.40% VJP, 120 MIN-HOLD) and a sodium nitrite-added control (C) were used for this study. No differences for lipid oxidation (TBARS) between any TRTs and C or over time were observed. No differences (P > 0.05) for CIE L* values were found between TRTs. CIE a* and reflectance ratio values revealed that TRTs 2, 4, and C were redder than TRTs 1 and 3 at day 0. Trained sensory intensity ratings for cured aroma, cured color, cured flavor, uniform color, and firmness determined that all but TRT 1 were similar to C. These results indicate a longer incubation time (120 compared with 30 min) was found more critical than VJP level (0.20% or 0.40%) to result in products comparable to a sodium nitrite-added control.
