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Voltammetric determination of vanillin in commercial food products using overoxidized poly(pyrrole) film-modified glassy carbon electrodes

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In this work, a very simple, rapid, cheap, sensitive, and selective polymer film-modified electrode for vanillin determination in commercial food products was developed via electrochemical polymerization and overoxidation of pyrrole. The formation of both poly(pyrrole) and overoxidized poly(pyrrole) films on a glassy carbon electrode surface was characterized by electrochemical impedance spectroscopy, scanning electron microscopy, and X-ray photoelectron spectroscopy. Under optimized conditions, the calibration graph comprises two linear segments of 0.032–1.500 µmol L−1 and 3.00–150.00 µmol L−1 with a detection limit of 0.012 µmol L−1 . The selectivity of the modified electrode was examined in the presence of metals, inorganic ions, and organic substances. |

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