Electrochemical Oxidation of Vanillin and Capsaicin in Hartmann Solution

Abstract

The oxidation potential of vanillin and capsaicin in physiological solution Hartmann was studied by differential pulse voltammetry (DPV) and square wave voltammetry (OSWV). This study shows that vanillin has a single anodic current maximum potential and capsaicin has two oxidation potentials; the lower potential was obtained with a maximum anodic current potential of 516 mV by DPV and of 560 mV by OSWV; these potentials qualify capsaicin as an antioxidant agent and explain its chemoprotecting properties. The OSWV was the more sensitive electroanalytical technique, and is proposed for similar works in the future.