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Electrochemical bromination of organosulfur containing species for the determination of the strength of garlic (A. sativum).

Abstract:

The extraction by ethyl acetate and subsequent electrochemical detection of organosulfur containing molecules from garlic is demonstrated. The electrochemical results first evidence the high sensitivity of the process towards the model compound propyl disulfide. Through the in situ formation of bromine at a platinum electrode the propyl disulfide can be readily detected at concentrations as low as 12.5μM. Second, the work focuses on the detection of organosulfur from fresh garlic samples. Ext...

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Publication status:
Published
Peer review status:
Peer reviewed
Version:
Accepted Manuscript

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Authors


Tschulik, K More by this author
More by this author
Institution:
University of Oxford
Department:
Oxford, MPLS, Chemistry, Physical and Theoretical Chem
More by this author
Institution:
University of Oxford
Department:
Oxford, MPLS, Chemistry, Physical and Theoretical Chem
Publisher:
Elsevier Publisher's website
Journal:
Food chemistry Journal website
Volume:
199
Pages:
817-821
Publication date:
2016
DOI:
EISSN:
1873-7072
ISSN:
0308-8146
URN:
uuid:7ea1dda9-36ba-42f7-affc-34041b7095ac
Source identifiers:
596460
Local pid:
pubs:596460

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