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Publication
Maltol determination in food by microwave assisted extraction and electrochemical detection
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Advisor(s)
Abstract(s)
An electrochemical method is proposed for the determination of maltol in food. Microwave-assisted extraction procedures were
developed to assist sample pre-treating steps. Experiments carried out in cyclic voltammetry showed an irreversible and adsorption
controlled reduction of maltol. A cathodic peak was observed at -1.0 V for a Hanging Mercury Drop Electrode versus an AgCl/Ag
(in saturated KCl), and the peak potential was pH independent. Square wave voltammetric procedures were selected to plot calibration
curves. These procedures were carried out with the optimum conditions: pH 6.5; frequency 50 Hz; deposition potential 0.6 V;
and deposition time 10 s. A linear behaviour was observed within 5.0 × 10-8 and 3.5 × 10-7 M. The proposed method was applied to
the analysis of cakes, and results were compared with those obtained by an independent method. The voltammetric procedure was
proven suitable for the analysis of cakes and provided environmental and economical advantages, including reduced toxicity and
volume of effluents and decreased consumption of reagents.
Description
Keywords
Foods Electroanalytical methods Hanging mercury drop electrode Food additive Maltol Microwave-assisted extraction