Simultaneous voltammetric determination of aspartame and acesulfame-K in food products using an anodically pretreated boron-doped diamond electrode

Author(s)

Deroco, Patricia B. ^[1] ; Medeiros, Roberta A. ^{[2, 1]} ; Rocha-Filho, Romeu C. ^[1] ; Fatibello-Filho, Orlando ^[1]

Affiliation

^[1] Univ Fed Sao Carlos, Dept Quim, BR-13560970 Sao Carlos, SP - Brazil

^[2] Univ Estadual Oeste Parana, Ctr Engn & Ciencias Exatas, BR-85903000 Toledo, PR - Brazil

• Document type: Journal article
• Source: ANALYTICAL METHODS; v. 7, n. 5, p. 2135-2140, 2015.
• Web of Science Citations: 18

Abstract

A simple, rapid, and low-cost electroanalytical method is reported for the simultaneous determination of aspartame (AS) and acesulfame-K (AK) in food products. This method involves coupling differential pulse voltammetry (DPV) with an anodically pretreated boron-doped diamond (AP-BDD) electrode and 0.30 mol L-1 H2SO4 as the supporting electrolyte. A separation of the oxidation peak potentials of AS and AK greater than 500 mV was attained and the detection limits obtained for their simultaneous determination were 1.60 mu mol L-1 (for AS) and 280 mu mol L-1 (for AK). The proposed DPV method was successfully applied in the simultaneous determination of the sweeteners in three types of commercial food products; in the case of AS, the obtained results are similar at 95% confidence level to those obtained using a reference HPLC method. The proposed method is of great analytical interest, as it yields detection limits that are lower than those attained by the only other electroanalytical method proposed in the literature. (AU)

• FAPESP's process: 12/08180-5 - DEVELOPMENT OF ELECTROANALYTICAL METHODS EMPLOYING A BORON-DOPED DIAMOND ELECTRODE FOR SIMULTANEOUS DETERMINATION OF SWEETENERS AND COLORANTS IN FOOD SAMPLES
• Grantee: Patrícia Batista Deroco
• Support Opportunities: Scholarships in Brazil - Master