Fingerprinting green curry: An electrochemical approach to food quality control
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Author list: Chaibun T., La-Ovorakiat C., O'Mullane A.P., Lertanantawong B., Surareungchai W.
Publisher: American Chemical Society
Publication year: 2018
Volume number: 3
Issue number: 6
Start page: 1149
End page: 1155
Number of pages: 7
ISSN: 2379-3694
eISSN: 2379-3694
Languages: English-Great Britain (EN-GB)
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Abstract
The detection and identification of multiple components in a complex sample such as food in a cost-effective way is an ongoing challenge. The development of on-site and rapid detection methods to ensure food quality and composition is of significant interest to the food industry. Here we report that an electrochemical method can be used with an unmodified glassy carbon electrode for the identification of the key ingredients found within Thai green curries. It was found that green curry presents a fingerprint electrochemical response that contains four distinct peaks when differential pulse voltammetry is performed. The reproducibility of the sensor is excellent as no surface modification is required and therefore storage is not an issue. By employing particle swarm optimization algorithms the identification of ingredients within a green curry could be obtained. In addition, the quality and freshness of the sample could be monitored by detecting a change in the intensity of the peaks in the fingerprint response. ฉ 2018 American Chemical Society.
Keywords
Composition analysis, Electrochemical fingerprint, Food fingerprint, Food quality control
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