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dc.contributor.authorMoldovan, Rebeca
dc.contributor.authorMilenko, Karolina Barbara
dc.contributor.authorVereshchagina, Elizaveta
dc.contributor.authorIacob, Bogdan-Cezar
dc.contributor.authorSchneider, Kenneth
dc.contributor.authorFarcău, Cosmin
dc.contributor.authorBodoki, Ede
dc.date.accessioned2023-02-27T16:36:50Z
dc.date.available2023-02-27T16:36:50Z
dc.date.created2022-11-15T11:12:06Z
dc.date.issued2022
dc.identifier.citationFood Chemistry. 2022, Volume 405, Part A, 134713.en_US
dc.identifier.issn0308-8146
dc.identifier.urihttps://hdl.handle.net/11250/3054417
dc.description.abstractThiabendazole (TBZ), a benzimidazole fungicide used for post-harvest treatment, may be a trace contaminant of food matrices. In this work, we report the first EC-SERS (electrochemical-surface enhanced Raman spectroscopy) detection of TBZ in spiked apple juice using electrochemically (EC) roughened, gold-based screen-printed electrodes (AuSPEs) and portable instrumentation. Polarizing the substrate (−0.8 V vs Ag/AgCl) improves the recorded SERS signal of TBZ, allowing to reach a limit of detection (LOD) in juice of 0.061 ppm with a relatively wide linear range (0.5–10 μM) and good intermediate precision (%RSD < 10). The recovery of TBZ from unprocessed juice was found to be more than 82 %. Furthermore, a proof-of-concept integration of AuSPEs with a miniaturized flow cell for the preconcentration of TBZ and the controlled delivery of sample and reagents has been demonstrated. This approach paves the way for integrated, portable analytical systems applicable for on-site sample collection, processing, and analysis.en_US
dc.language.isoengen_US
dc.publisherElsevieren_US
dc.rightsNavngivelse 4.0 Internasjonal*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/deed.no*
dc.titleEC-SERS detection of thiabendazole in apple juice using activated screen-printed electrodesen_US
dc.title.alternativeEC-SERS detection of thiabendazole in apple juice using activated screen-printed electrodesen_US
dc.typePeer revieweden_US
dc.typeJournal articleen_US
dc.description.versionpublishedVersionen_US
dc.rights.holder© 2022 The Authors.en_US
dc.source.volume405en_US
dc.source.journalFood Chemistryen_US
dc.source.issuePart Aen_US
dc.identifier.doi10.1016/j.foodchem.2022.134713
dc.identifier.cristin2074107
dc.relation.projectThe EEA and Norway Grants Fund for Regional Cooperation: Forskningen har fått støtte fra EØS-midlene 2014-2021en_US
dc.source.articlenumber134713en_US
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1


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