Electrochemically activated pencil lead electrode as a sensitive voltammetric sensor to determine gallic acid.

• Utilization of activated pencil lead electrode (APLE) for the first time in determination of gallic acid in food stuffs. • High catalytic activity of the APLE toward gallic acid oxidation. • Selective determination of gallic acid in the presence of high levels of ascorbic acid in the food stuffs using APLE. • Determination of gallic acid in sub-micromolar concentration range via adsorptive stripping (AdSDPV) using APLE. An electrochemical sensor for the determination of some polyphenolic compounds such as Gallic acid (GA) and Galloyl esters was developed using the activated pencil lead electrode (APLE). At first, a study has been made of the optimum conditions for electrochemical activation of the pencil lead electrode. Potentiodynamic and potentiostatic strategies were investigated for activation of the pencil lead electrode and the results show that the potentiodynamic pretreatment gives better performance toward measurement of the polyphenolic compounds. Electrochemical properties of GA were investigated using chronoamperometry and cyclic voltammetry; and some thermodynamic and kinetic variables such as α, n α , and D were calculated. Sensitive differential pulse voltammetry (DPV) technique was applied for the determination of Gallic acid and Galloyl esters in different samples. Enhanced oxidation peak currents of Gallic acid were observed at APLE when compared with non-activated PLE. The calibration graph has two linear ranges of 0.49–24.3 µM and 0.07–0.83 mM, and the obtained limit of detection for S/N = 3 was 0.25 µM. Adsorptive stripping differential pulse voltammetry (AdSDPV) was also conducted to determine Gallic acid and Galloyl esters in sub-micromolar concentration range. Using the AdSDPV method, the limit of detection was improved and calculated to be 5.2 nM. The proposed method was successfully applied for quantification of the total concentration of Gallic acid and Galloyl esters in a variety of real samples such as black and green tea, and mango juice samples, and desirable recovery values indicated the good accuracy of the developed sensor. [ABSTRACT FROM AUTHOR]