Journal article 723 views 109 downloads
Efficient Microwave-Assisted Extraction of Nitrites from Cured Meat and Their Voltammetric Detection at Chemically Modified Electrodes Based on Hexamethyl-p-Terphenyl Poly(methylatedbenzimidazolium) Incorporating Nitrogen-Doped Gr...
Chemosensors, Volume: 9, Issue: 11, Start page: 325
Swansea University Authors:
Sandra Hernandez Aldave, Paolo Bertoncello
-
PDF | Version of Record
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited
Download (1.95MB)
DOI (Published version): 10.3390/chemosensors9110325
Abstract
We describe a fast and reliable procedure for the efficient extraction of nitrites in cured meat using microwave-assisted heat and report their in situ determination via voltammetry using an anion-exchanger ionene, hexamethyl-p-terphenyl poly(benzimidazolium) (HMT-PMBI), and nitrogen-doped graphite...
| Published in: | Chemosensors |
|---|---|
| ISSN: | 2227-9040 |
| Published: |
MDPI AG
2021
|
| Online Access: |
Check full text
|
| URI: | https://cronfa.swan.ac.uk/Record/cronfa58732 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Abstract: |
We describe a fast and reliable procedure for the efficient extraction of nitrites in cured meat using microwave-assisted heat and report their in situ determination via voltammetry using an anion-exchanger ionene, hexamethyl-p-terphenyl poly(benzimidazolium) (HMT-PMBI), and nitrogen-doped graphite nanoplatelets (NGNPs). Cyclic voltammetry and chronoamperometry were utilized to evaluate the concentration of the redox mediator within the film and apparent diffusion coefficient. To investigate the suitability of the composite material for sensing applications, HMT-PMBI/NGNPs were tested for their detection of nitrite in bacon samples without the need of any pretreatments or dilutions. HMT-PMBI/NGNP coated electrodes showed enhanced sensitivity in the detection of nitrite ions in bacon with a limit of detection (LoD) of 0.64 µM, sensitivity 0.52 µA µM−1 cm−2, and operating in a linear range between 1–300 μM. The results highlight that the determination of nitrites in cured meat using microwave extraction is in good agreement with standard procedures such as the ISO 2918 and the AOAC International 973.31 methods. |
|---|---|
| Keywords: |
chemically modified electrodes, voltammetry, sensors, nitrites, cured meat, microwave-assisted heat |
| College: |
Faculty of Science and Engineering |
| Funders: |
Knowledge Economy Skills PhD Scholarship (KESS2) under the Welsh Government’s European Social Fund (ESF) convergence programme for Wales and the Valleys. |
| Issue: |
11 |
| Start Page: |
325 |