Determination of tryptamine in food susing square wave adsorptive stripping voltammetry

DANIEL COSTA; KÁTIAM.BICHINHO; MARIOC.U.ARAUJO; WILLIAME RIVEIRO; MARCELO F. PISTONESI,; ANA MARÍA MARTÍNEZ; MARÍA S. DI NEZIO

TALANTA

ELSEVIER SCIENCE BV

Lugar: Washington; Año: 2016 vol. 154 p. 134 - 140

0039-9140

Tryptamine,abiogenicamine,isanindolederivativewithanelectrophilicsubstituentattheC3positionof thepyrroleringoftheindolemoiety.Theelectrochemicaloxidationoftryptaminewasinvestigatedusing glassycarbonelectrode(GCE),andfocusingontraceleveldeterminationinfoodproductsbysquarewaveadsorptivestrippingvoltammetry(SWAdSV).TheelectrochemicalresponsesoftryptaminewereevaluatedusingdifferingvoltammetrictechniquesoverawidepHrange,aquasi-reversibleelec-tron-transfertoredoxsystemrepresentedbycoupledpeaksP1?P3, andanirreversiblereactionforpeakP2 weredemonstrated.Theprotonandelectroncountsassociatedwiththeoxidationreactionswereestimated. Thenatureofthemasstransferprocesswaspredominantlydiffusion-limitedfortheoxidationprocess ofP1, themostselectiveandsensitiveanalyticalresponse(acetatebuffersolutionpH5.3),beingused forthedevelopmentofSWAdSVmethod,underoptimumconditions.Theexcellentresponseal-lowedthedevelopmentofanelectroanalyticalmethodwithalinearresponserangeoffrom4.7?54.5)108 mol L1, lowdetectionlimit(0.8109 mol L1), andquantification limit(2.710?9 mol L1), andacceptablelevelsofrepeatability(3.6%),andreproducibility(3.8%).Tryptaminecon-tent wasdeterminedinbananas,tomatoes,cheese(mozzarellaandgorgonzola),andcoldmeats(chickensausage andpepperonisausage),yieldingrecoveriesabove90%,withexcellentanalyticalperformanceusing simpleandlowcostinstrumentation.