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A graphene-based electrochemical sensor for sensitive detection of quercetin in foods

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Abstract

Quercetin belongs to the flavonol family. It is most abundant among the flavonoid molecules. A method was developed for quantification of quercetin in apple and onion using differential pulse voltammetry at graphene modified glassy carbon electrode (GR/GCE) and UV spectrophotometry as reference method. The electrochemical behavior of quercetin at the GR/GCE was investigated, and the results indicated that the electrode reaction was controlled by adsorption. The anodic peak current almost stops increasing after 280 s accumulation. This indicates that the accumulation of quercetin at the electrode surface nearly reaches a saturation state after 280 s. The accumulation potential was analyzed between −0.6 and 0.3 V, a maximum peak was achieved at 0.2 V. Under the optimal conditions, the peak currents of DPV increased linearly with the quercetin concentration in the range from 0.006 to 10 and 10 to 100 μmol L−1 with limit of detection 3.6 nmol L−1. The proposed method was successfully applied in the detection of quercetin in foods.

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Acknowledgments

The authors are thankful to the post-graduate office of University of Guilan for the support of this work.

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Authors and Affiliations

  1. Department of Chemistry, Faculty of Science, University of Guilan, Namjoo Street, P.O. Box: 1914, Rasht, Iran

    Majid Arvand & Mohsen Anvari

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  1. Majid Arvand
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  2. Mohsen Anvari
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Correspondence to Majid Arvand.

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Arvand, M., Anvari, M. A graphene-based electrochemical sensor for sensitive detection of quercetin in foods. J IRAN CHEM SOC 10, 841–849 (2013). https://doi.org/10.1007/s13738-013-0219-3

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  • DOI: https://doi.org/10.1007/s13738-013-0219-3

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