Electrochemical Quantification of Piperine in Black Pepper

Publication date: Available online 24 October 2019Source: Food ChemistryAuthor(s): Yuanzhe Wang, Lifu Chen, Korbua Chaisiwamongkhol, Richard G ComptonAbstractA simple, rapid method of the detection of piperine in black pepper is reported using a voltammetric sensor based on a glassy carbon electrode (GC) with analysis following a short one-step extraction using ethanol. The method is based on a novel potential sweep designed to maximise signal sizes and shown with context of the present analytical challenge to be essential for gathering data allowing the construction of a linear calibration curve for the analysis in the relevant range namely 0.25–5.0 mM.
Source: Food Chemistry - Category: Food Science Source Type: research