Electrooxidation of hydroxycinnamic acids on the poly(phenol red)-modified electrode and its analytical application

Abstract

Hydroxycinnamic acids are secondary plant metabolites widely distributed in foodstuff. Among them, caffeic, ferulic, and p-coumaric acids are the most abundant. Therefore, sensitive and selective methods for the quantification of hydroxycinnamic acids are required. Electrooxidation of caffeic, ferulic, and p-coumaric acids has been studied and their simultaneous voltammetric determination has been achieved for the first time using poly(phenol red)-modified electrode.