| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Food Chemistry (Q1) | ||
| Dergi ISSN | 0308-8146 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 10-2023 |
| Kabul Tarihi | 12-04-2026 | Yayınlanma Tarihi | 01-10-2023 |
| Cilt / Sayı / Sayfa | 423 / 1 / 1–6 | DOI | 10.1016/j.foodchem.2023.136261 |
| Makale Linki | http://dx.doi.org/10.1016/j.foodchem.2023.136261 | ||
| Özet |
| In this study, a fast, reproducible and simple-to-apply a new potentiometric determination method was developed for the evaluation of iron (III) reducing power (FRAP), one of the antioxidant capacity tests. For this purpose, an all-solid-state contact iron (III)-selective poly vinyl chloride (PVC) membrane electrode (FRAP-PME) has been developed. In the structure of the developed polymeric membrane electrode (PME), Fe(II)-quercetin compound was used as the active ingredient. It was obtained that PME exhibits a linear potentiometric behavior against the concentration change of Fe(III) ion between 1.0 × 10−1–1.0 × 10−5 mol L−1 and the detection limit is 8.0 × 10−6 mol L−1. PME showed a very rapid potential response (40–45 s) and was found to have a very high selectivity towards Fe(III) ion in the presence of other species that might interfere. The proposed potentiometric method has been successfully applied to … |
| Anahtar Kelimeler |
| Fe(III)-Quercetin | FRAP-assay | Potentiometric electrode |
| Atıf Sayıları | |
| Google Scholar | 14 |
| Scopus | 7 |
| Dergi Adı | Food Chemistry |
| Yayıncı | Elsevier Ltd |
| Açık Erişim | Hayır |
| ISSN | 0308-8146 |
| E-ISSN | 1873-7072 |
| CiteScore | 16,3 |
| SJR | 1,745 |
| SNIP | 1,985 |