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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

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Institution:
University of Oxford
Division:
MPLS
Department:
Chemistry
Sub department:
Physical & Theoretical Chem
Role:
Author
More by this author
Institution:
University of Oxford
Division:
MPLS
Department:
Chemistry
Sub department:
Physical & Theoretical Chem
Role:
Author
Publisher:
Elsevier Publisher's website
Journal:
Food chemistry Journal website
Volume:
199
Pages:
817-821
Publication date:
2016-01-01
Acceptance date:
2015-12-21
DOI:
EISSN:
1873-7072
ISSN:
0308-8146
Source identifiers:
596460
Language:
English
Keywords:
Pubs id:
pubs:596460
UUID:
uuid:7ea1dda9-36ba-42f7-affc-34041b7095ac
Local pid:
pubs:596460
Deposit date:
2016-04-25

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