Abstract
The present work is focused on investigating the effect of eugenol on oxidative decarboxylation of gallic acid in green tea by employing cyclic voltammetry (CV) technique. Such technique has been employed to examine the nature of variation of voltammograms obtained from green tea solutions subjected to different settling and boiling times, with particular emphasis on the oxidation of gallic acid (GA). The oxidation peak at −0.35 V in the voltammograms is observed to originate during decarboxylation process of GA to produce pyrogallol and carbon dioxide (CO2) which have several detrimental effects on human health. The controlled addition of eugenol during the preparation of tea has been observed to inhibit such decarboxylation.
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The authors would like to acknowledge the Department of Electronic Science, University of Calcutta and WBDITE for providing infrastructural support.
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Roy, A., Bhattacharya, D., Das, C., Nag Chowdhury, B., Karmakar, A., Chattopadhyay, S. (2023). Voltammetric Detection and Controlled Inhibition of Decarboxylation of Gallic Acid (GA) in Green Tea Using Eugenol. In: Giri, C., Iizuka, T., Rahaman, H., Bhattacharya, B.B. (eds) Emerging Electronic Devices, Circuits and Systems. Lecture Notes in Electrical Engineering, vol 1004. Springer, Singapore. https://doi.org/10.1007/978-981-99-0055-8_15
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