A New Electrochemical Method to Determine Tryptophan in Fruit Juices: Development and Validation
Assefa Takele1,2, José María Palacios-Santander1, Miguel Palma2
1Institute of Research on Electron Microscopy and Materials (IMEYMAT), Campus de Excelencia Internacional del Mar (CEIMAR), Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Campus Universitario de Puerto Real, Polígono del Río San Pedro S/N, Puerto Real, 11510 Cádiz, Spain.
Abstract:
Tryptophan (Trp) is an essential amino acid usually found in fruit juices. Its determination is necessary for food companies because of its relation to human health. In this work, a new electrochemical method based on sonogel-carbon electrodes (SNGCEs) was developed and validated using an ultra performance liquid chromatography (UPLC) method as a reference method for the determination of Trp in fruit juices. Cyclic voltammetry (CV), chronoamperometry, and differential pulse voltammetry (DPV) techniques were applied to investigate the oxidation of Trp on a previously polarized SNGCE surface in a Britton-Robinson (BR) buffer solution at pH 3.6. The operating conditions for electroanalysis were optimized using a Box-Behnken design (BBD), obtaining an oxidation peak for Trp at 0.749 V. The linear range for this method was from 0.1 to 5 mg/L. The intraday and interday precision, expressed as a relative standard deviation (RSD), were 3.1% and 2.7%, respectively. The average recovery was 99.01%, and the limit of detection and quantitation were 0.33 and 1.09 mg/L, respectively. Therefore, from the quality analytical parameters obtained, it can be concluded that the new electrochemical method can be successfully used for the routine analysis of Trp in fruit juices. As far as we are concerned, this is the first time that a methodology for Trp determination was performed in this kind of real food matrices.
