Construction of an electrochemical sensing platform for the sensitive determination of chlorogenic acid in locally consumed bitter coffee known as Mirra

• Published in: Food chemistry 2023-11, Vol.426, p.136600-136600, Article 136600
• Main Authors: Beyyavaş, Ebru, Aslanoglu, Mehmet
• Format: Article
• Language: English
• Subjects: Chlorogenic acid; Food samples; Gadolinium; Mirra; Tungsten
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2023.136600

•A novel voltammetric platform based on CNTs-Gd2O3-W was constructed.•The platform exhibited voltammetric improvement for chlorogenic acid.•A detection limit (LOD) of 1.08 × 10−9 M was obtained for chlorogenic acid.•The novel method yielded 46.1 mg/L as the value of chlorogenic acid in Mirra coffee.•The proposed platform offered a reliable determination of chlorogenic acid. The demand for foods with high antioxidant capacity has increased and research on food analysis continues to increase. Chlorogenic acid is a potent antioxidant molecule and can exhibit various physiological activities. This study aims to analyze Mirra coffee for the determination of chlorogenic acid using an adsorptive voltammetric method. The method is based on the strong synergistic effect between carbon nanotubes and nanoparticles of gadolinium oxide and tungsten, providing sensitive determination of chlorogenic acid. The proposed method yielded a dynamic linear range of 2.5 × 10−9 ∼ 1.6 × 10−6 M with a detection limit of 1.08 × 10−9 M for chlorogenic acid. The amount of chlorogenic acid in Mirra coffee was found to be 46.1 ± 0.69 mg/L by the proposed electrochemical platform.