Please use this identifier to cite or link to this item: http://hdl.handle.net/10773/36672
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dc.contributor.authorVeríssimo, Marta I. S.pt_PT
dc.contributor.authorFernandes, António J. S.pt_PT
dc.contributor.authorEvtuguin, Dmitry V.pt_PT
dc.contributor.authorGomes, M. Teresa S. R.pt_PT
dc.contributor.authorGamelas, José A.F.pt_PT
dc.date.accessioned2023-03-27T16:20:20Z-
dc.date.available2023-03-27T16:20:20Z-
dc.date.issued2020-07-15-
dc.identifier.issn0308-8146pt_PT
dc.identifier.urihttp://hdl.handle.net/10773/36672-
dc.description.abstractA sensor consisting of an optical fibre with the exposed tip coated with the polyoxometalate salt [(C4H9)4N]4H[PMo10V2O40], specially designed to be insoluble in water, which UV-Vis spectrum changed in contact with formaldehyde, is presented. The sensor limit of detection for formaldehyde was 0.2 mg L-1, and the limit of quantification was 0.6 mg L-1, which were close to the conventional spectrophotometric method values of 0.2 mg L-1 and 0.5 mg L-1, respectively, and lower than the tolerable limit for ingested food. The sensor was tested for formaldehyde quantification in milk, as its deliberate addition is a matter of concern. The results obtained analysing formaldehyde in milk samples by the optical sensor and by the conventional method were not statistically different (α = 0.05).pt_PT
dc.language.isoengpt_PT
dc.publisherElsevierpt_PT
dc.relationinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FAMB%2F50017%2F2019/PTpt_PT
dc.relationinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FCTM%2F50011%2F2019/PTpt_PT
dc.relationBPD/394267/2013pt_PT
dc.rightsopenAccesspt_PT
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/pt_PT
dc.subjectFormaldehydept_PT
dc.subjectMilkpt_PT
dc.subjectFood adulterationpt_PT
dc.subjectOptical fibre sensorpt_PT
dc.subjectPolyoxometalatept_PT
dc.subjectAcetylacetone methodpt_PT
dc.titleA new formaldehyde optical sensor: detecting milk adulterationpt_PT
dc.typearticlept_PT
dc.description.versionpublishedpt_PT
dc.peerreviewedyespt_PT
degois.publication.titleFood chemistrypt_PT
degois.publication.volume318pt_PT
dc.identifier.doi10.1016/j.foodchem.2020.126461pt_PT
dc.identifier.articlenumber126461pt_PT
Appears in Collections:CESAM - Artigos
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