Voltammetric Detection of Free Sulfhydryl Compounds in Food Flours |
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| Authors: | Matteo Scampicchio Nathan S. Lawrence Alessandra Arecchi Stella Cosio Saverio Mannino |
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| Affiliation: | 1. Department of Food Science and Technology, University of Milan, Via Celoria 2, 20133?Milan, Italy;2. Schlumberger Cambridge Research, High Cross, Madingley Road, Cambridge, CB3 0EL, UK |
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| Abstract: | Cyclic voltammetry has been applied to the rapid measurement of free SH‐compounds in food flours samples. The protocol is based on the electrochemical adaptation of the Ellman's test, where the DTNB reacts with SH‐compounds present in food flour extracts, resulting in the equimolar production of the electroactive compound TNBA which, in turns, reacts with phenylendiamine. The reaction is found to provide an analytical signal from which to quantify indirectly free sulfhydryl compounds in flours extracts. |
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| Keywords: | Free sulfhydryl compounds Food flours Ellman's test |
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