Electrochemical Analysis of Coffee Extractions at Different Roasting Levels Using a Carbon Nanotube Electrode.

This study reports on the electrochemical analysis of coffee extractions at different roasting levels by using a carbon nanotube (CNT) electrode. The roasting levels, ranging from 1 (low) to 6 (high), were determined according to the roasting time after fixing the roasting temperature. Level 1 roasting resulted in light roasted beans and level 6 in dark roasted ones.

Electrochemical Detection of Curcumin in Food with a Carbon Nanotube-Carboxymethylcellulose Electrode.

Herein, an electrochemical method is presented for the detection of curcumin in food using a carbon nanotube (CNT)-carboxymethylcellulose (CMC) electrode. The CNT-CMC electrode exhibited ideal characteristics for curcumin detection, namely, a high response current and adequate peak separation toward curcumin oxidation. Cyclic voltammetry revealed two oxidation peaks.