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Cheng Z, Wen ZF, Liu ZF, Zhang Y, Zhou Y, Feng XS. Capsaicinoids in Food: An Update on Pretreatment and Analysis Methods since 2010. Crit Rev Anal Chem 2024; 54:73-92. [PMID: 35320052 DOI: 10.1080/10408347.2022.2054269] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
Capsaicinoids, whose basic chemical structure is the vanilla amide of n-nonanoic acid, are responsible for chili pepper fruits' spicy flavor (pungency) and multiple pharmacological actions. Capsaicinoids are widely used to produce intense flavor food additives due to their sensory attributes of pungency, aroma, and color. To ensure strict quality control for capsaicinoids and maximize their positive effects, valid and sensitive pretreatment and determination methods are urgently needed. Consequently, this review provides a comprehensive summary of capsaicinoids' preparation and analytical technologies in food samples. Pretreatment techniques mainly include liquid-liquid extraction, solid-phase extraction, solid-phase microextraction, and dispersive solid-phase microextraction, among others. Detection methods include liquid chromatography coupled with different detectors, gas chromatography, electrochemical sensor methods, capillary electrophoresis, etc. Furthermore, the advantages and disadvantages of various pretreatment and analytical methods are compared and discussed. Thus, the present paper has attempted to shed light on novel and traditionalpretreatment methods and determination approaches and provided proper comments about their new developments and applications.
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Affiliation(s)
- Zheng Cheng
- School of Pharmacy, China Medical University, Shenyang, China
| | - Zhi-Feng Wen
- Department of Neurosurgery, The First Affiliated Hospital of China Medical University, Shenyang, China
| | - Zhi-Fei Liu
- School of Pharmacy, China Medical University, Shenyang, China
| | - Yuan Zhang
- School of Pharmacy, China Medical University, Shenyang, China
| | - Yu Zhou
- Department of Pharmacy, National Cancer Center/National Clinical Research Center for Cancer/Cancer Hospital, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing, China
| | - Xue-Song Feng
- School of Pharmacy, China Medical University, Shenyang, China
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Ahmed S, Ansari A, Bishwanathan S, Siddiqui MA, Tailor S, Gupta PK, Negi DS, Ranjan P. Electronic Tongue Based on ZnO/ITO@glass for Electrochemical Monitoring of Spiciness Levels. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2024; 40:4434-4446. [PMID: 38345916 DOI: 10.1021/acs.langmuir.3c03763] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/28/2024]
Abstract
Capsaicin, a chemical compound present in chili peppers, is widely acknowledged as the main contributor to the spicy and hot sensations encountered during consumption. Elevated levels of capsaicin can result in meals being excessively spicy, potentially leading to health issues, such as skin burning, irritation, increased heart rate and circulation, and discomfort in the gastrointestinal system and even inducing nausea or diarrhea. The level of spiciness that individuals can tolerate may vary, so what may be considered incredibly hot for one person could be mild for another. To ensure food safety, human healthcare, regulatory compliance, and quality control in spicy food products, capsaicin levels must be measured. For these purposes, a reliable and stable sensor is required to quantify the capsaicin level. To leverage the effect of zinc oxide (ZnO), herein, we demonstrated the one-step fabrication process of an electronic tongue (E-Tongue) based on an electrochemical biosensor for the determination of capsaicin. ZnO was electrodeposited on the indium tin oxide (ITO) surface. The biosensor demonstrated the two notable linear ranges from 0.01 to 50 μM and from 50 to 500 μM with a limit of detection (LOD) of 2.1 nM. The present study also included the analysis of real samples, such as green chilis, red chili powder, and dried red chilis, to evaluate their spiciness levels. Furthermore, the E-Tongue exhibited notable degrees of sensitivity, selectivity, and long-term stability for a duration of more than a month. The development of an E-Tongue for capsaicin real-time monitoring as a point-of-care (POC) device has the potential to impact various industries and improve safety, product quality, and healthcare outcomes.
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Affiliation(s)
- Shahzad Ahmed
- Department of Metallurgical and Materials Engineering, Indian Institute of Technology Jodhpur, Jodhpur, Rajasthan342030, India
- The Institute for Lasers, Photonics, and Biophotonics/Chemistry, The State University of New York at Buffalo, 458 NSC Building Buffalo, Buffalo, New York 14260, United States
| | - Arshiya Ansari
- Department of Metallurgical and Materials Engineering, Indian Institute of Technology Jodhpur, Jodhpur, Rajasthan342030, India
| | - Shashwat Bishwanathan
- Department of Chemical Engineering, Indian Institute of Technology Jodhpur, Jodhpur, Rajasthan342030, India
| | - Moin Ali Siddiqui
- Department of Metallurgical and Materials Engineering, Indian Institute of Technology Jodhpur, Jodhpur, Rajasthan342030, India
| | - Satish Tailor
- Metallizing Equipment Co. Pvt. Ltd. (MECPL), Jodhpur 342012, Rajasthan, India
| | - Prashant Kumar Gupta
- Department of Chemical Engineering, Indian Institute of Technology Jodhpur, Jodhpur, Rajasthan342030, India
| | - Devendra Singh Negi
- Department of Metallurgical and Materials Engineering, Indian Institute of Technology Jodhpur, Jodhpur, Rajasthan342030, India
| | - Pranay Ranjan
- Department of Metallurgical and Materials Engineering, Indian Institute of Technology Jodhpur, Jodhpur, Rajasthan342030, India
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Islam K, Rawoof A, Kumar A, Momo J, Ahmed I, Dubey M, Ramchiary N. Genetic Regulation, Environmental Cues, and Extraction Methods for Higher Yield of Secondary Metabolites in Capsicum. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023. [PMID: 37289974 DOI: 10.1021/acs.jafc.3c01901] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Capsicum (chili pepper) is a widely popular and highly consumed fruit crop with beneficial secondary metabolites such as capsaicinoids, carotenoids, flavonoids, and polyphenols, among others. Interestingly, the secondary metabolite profile is a dynamic function of biosynthetic enzymes, regulatory transcription factors, developmental stage, abiotic and biotic environment, and extraction methods. We propose active manipulable genetic, environmental, and extraction controls for the modulation of quality and quantity of desired secondary metabolites in Capsicum species. Specific biosynthetic genes such as Pun (AT3) and AMT in the capsaicinoids pathway and PSY, LCY, and CCS in the carotenoid pathway can be genetically engineered for enhanced production of capsaicinoids and carotenoids, respectively. Generally, secondary metabolites increase with the ripening of the fruit; however, transcriptional regulators such as MYB, bHLH, and ERF control the extent of accumulation in specific tissues. The precise tuning of biotic and abiotic factors such as light, temperature, and chemical elicitors can maximize the accumulation and retention of secondary metabolites in pre- and postharvest settings. Finally, optimized extraction methods such as ultrasonication and supercritical fluid method can lead to a higher yield of secondary metabolites. Together, the integrated understanding of the genetic regulation of biosynthesis, elicitation treatments, and optimization of extraction methods can maximize the industrial production of secondary metabolites in Capsicum.
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Affiliation(s)
- Khushbu Islam
- School of Life Sciences, Jawaharlal Nehru University, New Delhi 110067, India
| | - Abdul Rawoof
- School of Life Sciences, Jawaharlal Nehru University, New Delhi 110067, India
| | - Ajay Kumar
- Department of Plant Sciences, School of Biological Sciences, Central University of Kerala, Kasaragod 671316, Kerala, India
| | - John Momo
- School of Life Sciences, Jawaharlal Nehru University, New Delhi 110067, India
| | - Ilyas Ahmed
- School of Life Sciences, Jawaharlal Nehru University, New Delhi 110067, India
| | - Meenakshi Dubey
- Department of Biotechnology, Delhi Technological University, New Delhi 110042, India
| | - Nirala Ramchiary
- School of Life Sciences, Jawaharlal Nehru University, New Delhi 110067, India
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Electrochemical Characterization of the Antioxidant Properties of Medicinal Plants and Products: A Review. Molecules 2023; 28:molecules28052308. [PMID: 36903553 PMCID: PMC10004803 DOI: 10.3390/molecules28052308] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2023] [Revised: 02/19/2023] [Accepted: 02/28/2023] [Indexed: 03/06/2023] Open
Abstract
Medicinal plants are an important source of bioactive compounds with a wide spectrum of practically useful properties. Various types of antioxidants synthesized in plants are the reasons for their application in medicine, phytotherapy, and aromatherapy. Therefore, reliable, simple, cost-effective, eco-friendly, and rapid methods for the evaluation of antioxidant properties of medicinal plants and products on their basis are required. Electrochemical methods based on electron transfer reactions are promising tools to solve this problem. Total antioxidant parameters and individual antioxidant quantification can be achieved using suitable electrochemical techniques. The analytical capabilities of constant-current coulometry, potentiometry, various types of voltammetry, and chrono methods in the evaluation of total antioxidant parameters of medicinal plants and plant-derived products are presented. The advantages and limitations of methods in comparison to each other and traditional spectroscopic methods are discussed. The possibility to use electrochemical detection of the antioxidants via reactions with oxidants or radicals (N- and O-centered) in solution, with stable radicals immobilized on the electrode surface, via oxidation of antioxidants on a suitable electrode, allows the study of various mechanisms of antioxidant actions occurring in living systems. Attention is also paid to the individual or simultaneous electrochemical determination of antioxidants in medicinal plants using chemically modified electrodes.
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Ziyatdinova GK, Budnikov HC. Voltammetric Determination of Tartrazine on an Electrode Modified with Cerium Dioxide Nanoparticles and Cetyltriphenylphosphonium Bromide. JOURNAL OF ANALYTICAL CHEMISTRY 2022. [DOI: 10.1134/s106193482206017x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Voltammetric Sensor Based on SeO2 Nanoparticles and Surfactants for Indigo Carmine Determination. SENSORS 2022; 22:s22093224. [PMID: 35590915 PMCID: PMC9103650 DOI: 10.3390/s22093224] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/14/2022] [Revised: 04/06/2022] [Accepted: 04/20/2022] [Indexed: 02/01/2023]
Abstract
Indigo carmine is a widely used colorant in the food and pharmaceutical industry a high concentration of which can lead to a wide range of negative effects on human health. Therefore, colorant contents have to be strictly controlled. SeO2-nanoparticle-modified glassy carbon electrodes (GCE) have been developed as a voltammetric sensor for indigo carmine. Various types and concentrations of surfactants have been used as reagents for the stabilization of SeO2 nanoparticle dispersions and as electrode surface co-modifiers. An amount of 1.0 mM cationic cetylpyridinium bromide (CPB) provides the best response of the indigo carmine on the modified electrode. The electrodes were characterized by cyclic voltammetry, chronoamperometry, and electrochemical impedance spectroscopy (EIS). SeO2 nanoparticle–CPB-modified electrodes show 4.2-fold higher electroactive area vs. GCE as well as a dramatic 5043-fold decrease in the electron transfer resistance indicating effectivity of the modifier developed. The surface-controlled electrooxidation of indigo carmine proceeds irreversibly (αa = 0.46) with the participation of two electrons and two protons. A linear dynamic range of 0.025–1.0 and 1.0–10 µM of indigo carmine were obtained with the detection and quantification limits of 4.3 and 14.3 nM, respectively. The practical applicability of the sensor was successfully shown on the pharmaceutical dosage forms.
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Shafiee SA, Danial WH, Perry SC, Ali ZI, Mohamed Huri MA, Mohmad Sabere AS. Qualitative and Quantitative Methods of Capsaicinoids: a Mini-Review. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-022-02306-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Liu SH, Lin XM, Yang ZL, Wen BY, Zhang FL, Zhang YJ, Li JF. Label-free SERS strategy for rapid detection of capsaicin for identification of waste oils. Talanta 2022; 245:123488. [PMID: 35453096 DOI: 10.1016/j.talanta.2022.123488] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2022] [Revised: 04/09/2022] [Accepted: 04/15/2022] [Indexed: 12/31/2022]
Abstract
Identification of waste oils is challenging in the field of food safety due to the lack of common markers and straightforward analytical methods. Herein, we developed a novel label-free surface-enhanced Raman spectroscopy (SERS) strategy to identify waste oils using Ag nanoparticles solution (Ag NPs sol.) as a SERS substrate to significantly enhance the Raman signal of capsaicin marker molecule usually contained in the waste oils. The enhanced signal was directly detected by a portable Raman spectrometer with the limit of detection (LOD) of 2.9 μg L-1 within 10 min. Concentration-dependent SERS investigation showed the linear relationship between the SERS signal intensity of the characteristic peaks and the concentrations of capsaicin in the range of 10-2500 μg L-1 and the correlation coefficient was 0.9895. Our findings show the sensitivity, accessibility, and reliability of this method for the rapid identification of waste oils and furthermore for the practical applications in the field of food safety.
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Affiliation(s)
- Sheng-Hong Liu
- State Key Laboratory of Physical Chemistry of Solid Surfaces, iChEM, College of Chemistry and Chemical Engineering, College of Energy, Xiamen University, Xiamen, 361005, China
| | - Xiu-Mei Lin
- Department of Chemistry and Environment Science, Fujian Province University Key Laboratory of Analytical Science, Minnan Normal University, Zhangzhou, 363000, China
| | - Zhi-Lan Yang
- State Key Laboratory of Physical Chemistry of Solid Surfaces, iChEM, College of Chemistry and Chemical Engineering, College of Energy, Xiamen University, Xiamen, 361005, China
| | - Bao-Ying Wen
- State Key Laboratory of Physical Chemistry of Solid Surfaces, iChEM, College of Chemistry and Chemical Engineering, College of Energy, Xiamen University, Xiamen, 361005, China
| | - Fan-Li Zhang
- College of Optical and Electronic Technology, China Jiliang University, Hangzhou, 310018, China.
| | - Yue-Jiao Zhang
- State Key Laboratory of Physical Chemistry of Solid Surfaces, iChEM, College of Chemistry and Chemical Engineering, College of Energy, Xiamen University, Xiamen, 361005, China; Innovation Laboratory for Sciences and Technologies of Energy Materials of Fujian Province (IKKEM), Xiamen, 361005, China.
| | - Jian-Feng Li
- State Key Laboratory of Physical Chemistry of Solid Surfaces, iChEM, College of Chemistry and Chemical Engineering, College of Energy, Xiamen University, Xiamen, 361005, China; Innovation Laboratory for Sciences and Technologies of Energy Materials of Fujian Province (IKKEM), Xiamen, 361005, China.
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9
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Fang X, Duan R. Highly Sensitive Capsaicin Electrochemical Sensor Based on Bimetallic Metal-Organic Framework Nanocage. Front Chem 2022; 10:822619. [PMID: 35242739 PMCID: PMC8885624 DOI: 10.3389/fchem.2022.822619] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2021] [Accepted: 01/28/2022] [Indexed: 11/17/2022] Open
Abstract
The content of capsaicin can be used as exotic markers of kitchen recycled oil. In this study, a bimetallic MOF nanocage (FeIII-HMOF-5) was successfully prepared by a one-step solvothermal method and used for electrode modification to prepare a highly sensitive electrochemical sensor for rapid detection of capsaicin. Capsaicin could be selectively immobilized onto the FeIII-HMOF-5 surface during infiltrating adsorption, thus exhibiting very excellent sensing performance. The detection conditions of the sensor were optimized. Under optimum conditions, the electrochemical sensor can linearly detect capsaicin in the range between 1–60 μM with a detection limit of 0.4 μM. In addition, the proposed electrochemical sensor showed excellent stability and selectivity. The real sample tests indicated the proposed electrochemical sensor was comparable to conventional UV spectrophotometry.
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Ziyatdinova G, Yakupova E, Davletshin R. Voltammetric Determination of Hesperidin on the Electrode Modified with SnO
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Nanoparticles and Surfactants. ELECTROANAL 2021. [DOI: 10.1002/elan.202100405] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Affiliation(s)
- Guzel Ziyatdinova
- Analytical Chemistry Department, A.M. Butlerov Institute of Chemistry Kazan Federal University Kremlyevskaya, 18 Kazan 420008 Russian Federation
| | - Elvira Yakupova
- Analytical Chemistry Department, A.M. Butlerov Institute of Chemistry Kazan Federal University Kremlyevskaya, 18 Kazan 420008 Russian Federation
| | - Rustam Davletshin
- Department of High Molecular and Organoelement Compounds, A.M. Butlerov Institute of Chemistry Kazan Federal University Kremlyevskaya, 18 Kazan 420008 Russian Federation
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Gu Q, Lu C, Chen K, Chen X, Ma P, Wang Z, Xu B. Electrochemical Determination of Capsaicinoids Content in Soy Sauce and Pot-Roast Meat Products Based on Glassy Carbon Electrode Modified with Β-Cyclodextrin/Carboxylated Multi-Wall Carbon Nanotubes. Foods 2021; 10:foods10081743. [PMID: 34441521 PMCID: PMC8392370 DOI: 10.3390/foods10081743] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2021] [Revised: 07/17/2021] [Accepted: 07/26/2021] [Indexed: 12/13/2022] Open
Abstract
The rapid quantification of capsaicinoids content is very important for the standardization of pungent taste degree and flavor control of soy sauce and pot-roast meat products. To rapidly quantify the capsaicinoids content in soy sauce and pot-roast meat products, an electrochemical sensor based on β-cyclodextrin/carboxylated multi-wall carbon nanotubes was constructed and the adsorptive stripping voltammetry method was used to enrich samples in this study. The results showed that the excellent performance of the established electrochemical sensor was mostly because β-cyclodextrin caused the relative dispersion of carboxylated multi-wall carbon nanotubes on the glassy carbon electrode surface. Capsaicin and dihydrocapsaicin had similar electrochemical behavior, so the proposed method could determine the total content of capsaicinoids. The linearity of capsaicinoids content was from 0.5 to 100 μmol/L and the detection limit was 0.27 μmol/L. The recovery rates of different capsaicinoids content were between 83.20% and 136.26%, indicating the proposed sensor could realize trace detection of capsaicinoids content in sauce and pot-roast meat products. This work provides a research basis for pungent taste degree standardization and flavor control in the food industry.
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Affiliation(s)
- Qianhui Gu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, China; (Q.G.); (X.C.); (P.M.)
- Three Squirrels Inc., 8 Jiusheng Road, Wuhu 241000, China; (C.L.); (K.C.)
| | - Chaoqun Lu
- Three Squirrels Inc., 8 Jiusheng Road, Wuhu 241000, China; (C.L.); (K.C.)
| | - Kangwen Chen
- Three Squirrels Inc., 8 Jiusheng Road, Wuhu 241000, China; (C.L.); (K.C.)
| | - Xingguang Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, China; (Q.G.); (X.C.); (P.M.)
| | - Pengfei Ma
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, China; (Q.G.); (X.C.); (P.M.)
| | - Zhouping Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, China; (Q.G.); (X.C.); (P.M.)
- Correspondence: (Z.W.); (B.X.); Tel.: +86-15951581339 (Z.W.); +86-25-56677180 (B.X.)
| | - Baocai Xu
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, 420 Feicui Road, Hefei 230601, China
- Correspondence: (Z.W.); (B.X.); Tel.: +86-15951581339 (Z.W.); +86-25-56677180 (B.X.)
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Crapnell RD, Banks CE. Electroanalytical overview: the pungency of chile and chilli products determined via the sensing of capsaicinoids. Analyst 2021; 146:2769-2783. [PMID: 33949422 DOI: 10.1039/d1an00086a] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
When you bite into a chile pepper or eat food containing chile (chilli), one might feel heat, or other associated feelings, some good such as the release of endorphins, and some bad. The heat, or pungency, and related feelings from eating chile peppers are the result of their chemical composition, i.e. the concentrations of capsaicinoids. The major components are capsaicin and dihydrocapsaicin, which occur in chiles in the ratio of 6 : 4. Other capsaicinoids occur in smaller concentrations and are known as the "minor" capsaicinoids. Wilbur L. Scoville in 1912 created an organoleptic test, now known as the Scoville scale, which asked a panel of tasters to state when an increasingly dilute solution of the chile pepper in alcohol no longer burned the mouth. Following the Scoville scale, a plethora of analytical techniques later followed. In this overview, we explore the endeavours directed to the development of electrochemical-based sensors for the determination of capsaicin and related compounds, starting from their use in hyphenated laboratory set-ups to their modern use as stand-alone electroanalytical sensors. The latter have the advantage of providing a rapid and sensitive methodology that has the potential to be translated in the field; future trends and issues to be overcome are consequently suggested.
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Affiliation(s)
- Robert D Crapnell
- Faculty of Science and Engineering, Manchester Metropolitan University, Chester Street, Manchester M1 5GD, UK.
| | - Craig E Banks
- Faculty of Science and Engineering, Manchester Metropolitan University, Chester Street, Manchester M1 5GD, UK.
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Rapid quantitative detection of capsaicinoids in serum based on an electrochemical immunosensor with a dual-signal amplification strategy. J Solid State Electrochem 2020. [DOI: 10.1007/s10008-020-04833-6] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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14
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Ziyatdinova GK, Zakharova SP, Ziganshina ER, Budnikov HC. Voltammetric Determination of Flavonoids in Medicinal Plant Materials Using Electrodes Modified by Cerium Dioxide Nanoparticles and Surfactants. JOURNAL OF ANALYTICAL CHEMISTRY 2019. [DOI: 10.1134/s106193481908015x] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Khorshed AA, Khairy M, Banks CE. Voltammetric determination of meclizine antihistamine drug utilizing graphite screen-printed electrodes in physiological medium. J Electroanal Chem (Lausanne) 2018. [DOI: 10.1016/j.jelechem.2018.07.029] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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