Electrochemical assay for determination of gluten in flour samples


Eksin E., CONGUR G., Erdem A.

FOOD CHEMISTRY, vol.184, pp.183-187, 2015 (Journal Indexed in SCI) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 184
  • Publication Date: 2015
  • Doi Number: 10.1016/j.foodchem.2015.03.041
  • Title of Journal : FOOD CHEMISTRY
  • Page Numbers: pp.183-187

Abstract

Herein, an electrochemical assay developed by differential pulse voltammetry (DPV) in combination with the disposable pencil graphite electrode (PGE) was progressed for sensitive and selective detection of gluten. Under the optimum experimental conditions, a linear concentration range of gluten was obtained from 20 to 100 mu g/mL and consequently the detection limit was found to be 7.11 mu g/mL. In addition, this electrochemical assay was successfully employed for the detection of gluten in different flour samples. Applicability of our method was also tested in the commercial samples of vinegar and baker's yeast. (C) 2015 Elsevier Ltd. All rights reserved.