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dc.contributor.authorÖzyurt, Vasfiye Hazal
dc.date.accessioned2023-07-06T11:00:59Z
dc.date.available2023-07-06T11:00:59Z
dc.date.issued2023en_US
dc.identifier.citationÖzyurt, V.H. Copper-based metal organic framework modified electrochemical sensor for detection of quercetin in food samples. Eur Food Res Technol (2023). https://doi.org/10.1007/s00217-023-04306-wen_US
dc.identifier.issn1438-2377 / 1438-2385
dc.identifier.urihttps://doi.org/10.1007/s00217-023-04306-w
dc.identifier.urihttps://hdl.handle.net/20.500.12809/10808
dc.description.abstractIn this study, a new sensor was fabricated for the detection of quercetin where carbon paste electrode (CPE) modified with a copper-based metal-organic framework (Cu-MOF) was utilized as transducer. The Cu-MOF was successfully synthesized using a hydrothermal method. After characterization of the MOF structure, CPE was modified with Cu-MOF via drop-casting method (Cu-MOF/CPE). It was observed that Cu-MOF/CPE displayed a remarkable effect on the electrochemical quercetin signals by increasing the oxidation signal of quercetin about three times compared to the bare electrode. After optimizing the experimental conditions via differential pulse voltammetry, the oxidation mechanism of quercetin was explored using cyclic voltammetry. As a result, it was discovered that the redox process of quercetin on Cu-MOF/CPE was controlled by adsorption. On the other hand, the analytical characteristics of developed sensor were also examined. Consequently, the prepared sensor possessed two linear ranges of 0.01 - 1 mu M and 1-70 mu M of quercetin. Meanwhile, the limit of detection values was found 0.008 mu M and 0.043 mu M, respectively, while the limit of quantification values was 0.026 mu M and 0.142 mu M, respectively. The relative standard deviation value for the detection of 50 mu M quercetin in the standard solution was 0.874% (n = 3). Additionally, the proposed sensor presented satisfactory reproducibility and selectivity for the determination of quercetin in apple and grape juice.en_US
dc.item-language.isoengen_US
dc.publisherSPRINGERen_US
dc.relation.isversionof10.1007/s00217-023-04306-wen_US
dc.item-rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectMOFen_US
dc.subjectFlavonoidsen_US
dc.subjectPhenolic compoundsen_US
dc.subjectOxidationen_US
dc.subjectDifferential pulse voltammetryen_US
dc.subjectCyclic voltammetryen_US
dc.titleCopper-based metal organic framework modified electrochemical sensor for detection of quercetin in food samplesen_US
dc.item-typeletteren_US
dc.contributor.departmentMÜ, Turizm Fakültesi, Gastronomi ve Mutfak Sanatları Bölümüen_US
dc.contributor.authorID0000-0003-2524-5381en_US
dc.contributor.institutionauthorÖzyurt, Vasfiye Hazal
dc.relation.journalEUROPEAN FOOD RESEARCH AND TECHNOLOGYen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US


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