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Electrochemical Detection of Salicylic Acid in Pickled Fruit/Vegetable and Juice

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Abstract

Salicylic acid (SA) is used as a preservative in food and a biocide in some consumer products. However, in some countries its use is prohibited. The main problem in the electroanalytical determination of SA is the formation of a passive film during the electro-oxidation of SA. To alleviate the passivation during SA measurement, the experiment was conducted by screen-printed carbon electrode (SPCE). While, differential pulse voltammetry (DPV) was essential for oxidation process to provide better sensitivity. Under conditions of optimized pH and electrolyte concentration, we have calibrated SA in the range of 0.001–0.2 mM, with and LOD of 1.6 μM. The relative standard deviation of the sensor responses to 40 µM and 100 µM SA (n = 20) was < 3%. SA recoveries in samples such as pickled green mustard, pickled bamboo shoots, pickled mango, pickled lime, pickle ginger and apple juice were found to be in the range of 84–113%.

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Acknowledgements

We gratefully acknowledge the financial support provided by Agricultural Research Development Agency (Grant no. CRP5507010820), and the King Mongkut’s University of Technology Thonburi through the “KMUTT 55th Anniversary Commemorative Fund” (Grant number 60000331).

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Authors and Affiliations

  1. School of Bioresources and Technology, King Mongkut’s University of Technology Thonburi, Bang Khun Thian, Bangkok, 10150, Thailand

    Warinthorn Detpisuttitham & Werasak Surareungchai

  2. Pilot Plant Development and Training Institute, King Mongkut’s University of Technology Thonburi, Bang Khun Thian, Bangkok, 10150, Thailand

    Warinthorn Detpisuttitham

  3. BioSciences and Systems Biology Research Team, National Center for Genetic Engineering and Biotechnology, National Sciences and Technology Development Agency at King Mongkut’s University of Technology Thonburi, Bang Khun Thian, Bangkok, 10150, Thailand

    Chatuporn Phanthong, Sirimarn Ngamchana & Patsamon Rijiravanich

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  1. Warinthorn Detpisuttitham
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Correspondence to Patsamon Rijiravanich or Werasak Surareungchai.

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Detpisuttitham, W., Phanthong, C., Ngamchana, S. et al. Electrochemical Detection of Salicylic Acid in Pickled Fruit/Vegetable and Juice. J. Anal. Test. 4, 291–297 (2020). https://doi.org/10.1007/s41664-020-00127-y

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  • DOI: https://doi.org/10.1007/s41664-020-00127-y

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