Application of cyclic voltammetry to analyse uric acid and reducing agents in commercial milks.

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Show simple item record Motshakeri, Mahsa en Phillips, Anthony en Kilmartin, Paul en 2019-11-25T01:20:46Z en 2019-09 en
dc.identifier.citation Food chemistry 293:23-31 Sep 2019 en
dc.identifier.issn 0308-8146 en
dc.identifier.uri en
dc.description.abstract Cyclic voltammetry (CV) and high performance liquid chromatography (HPLC), were compared to quantify uric acid and antioxidant reducing agents in 36 milk samples. The enzymes uricase and ascorbate oxidase were used to remove uric and ascorbic acids and showed that the peaks obtained by CV and HPLC did not contain contributions from other unknown compounds. The levels of uric acid obtained by CV compared well to those determined using HPLC, with only a few exceptions, and the average difference was around 6%. CV measurements were made using the main anodic peak seen at approximately 330 mV (Ag/AgCl), while a later oxidation peak at approximately 650 mV can be associated with further reducing agents present in milk. The electrochemical method was quicker to apply than HPLC that included a pre-treatment step, and provides an inexpensive and simple method for the reliable analysis of uric acid in milk. en
dc.format.medium Print-Electronic en
dc.language eng en
dc.relation.ispartofseries Food chemistry en
dc.rights Items in ResearchSpace are protected by copyright, with all rights reserved, unless otherwise indicated. Previously published items are made available in accordance with the copyright policy of the publisher. en
dc.rights.uri en
dc.rights.uri en
dc.subject Milk en
dc.subject Animals en
dc.subject Uric Acid en
dc.subject Ascorbate Oxidase en
dc.subject Urate Oxidase en
dc.subject Antioxidants en
dc.subject Reducing Agents en
dc.subject Chromatography, High Pressure Liquid en
dc.subject Electrodes en
dc.subject Temperature en
dc.subject Hydrogen-Ion Concentration en
dc.subject Electrochemical Techniques en
dc.title Application of cyclic voltammetry to analyse uric acid and reducing agents in commercial milks. en
dc.type Journal Article en
dc.identifier.doi 10.1016/j.foodchem.2019.04.071 en
pubs.begin-page 23 en
pubs.volume 293 en
dc.rights.holder Copyright: 2019 Elsevier Ltd. en
pubs.end-page 31 en
pubs.publication-status Published en
dc.rights.accessrights en
pubs.subtype Journal Article en
pubs.elements-id 774861 en Science en Biological Sciences en Chemistry en Science Research en Maurice Wilkins Centre (2010-2014) en
dc.identifier.eissn 1873-7072 en
pubs.record-created-at-source-date 2019-06-02 en
pubs.dimensions-id 31151606 en

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