(H-314) Is coffee making you sick? Electrochemical sensor for simultaneous detection of caffein and vanillin.

Introduction:: As a globally-consumed beverage, coffee primarily derives its stimulating effects from caffeine (CAF). A daily limit of 400 mg caffeine is considered safe, and exceeding this limit may lead to adverse effects including depression, anxiety, irritability, headaches, and tremors. Additionally, long-term research has demonstrated that excessive caffeine intake can impact the brain's gray matter volume. However, accurately determining caffeine content in various drinks remains challenging due to differences in preparation and coffee types. Another chemical of interest, vanillin (VAN), a primary flavor compound of the vanilla bean, is a widely utilized ingredient in the food and beverage industry due to its characteristic sweet and creamy aroma. While consumption of vanillin within the recommended limits is generally considered safe, excessive intake may lead to adverse effects such as headaches, gastrointestinal disturbances, and allergic reactions. Careful monitoring of vanillin consumption is crucial to ensure its safe and enjoyable use in a variety of food products.

Materials and Methods:: We modified carbon screen-printed electrode (C110, DropSens) by dropping cast a Nafion monolayer (Sigma, Nafion™ perfluorinated resin solution) to the surface of working electrode, then dry it in room temperature for 30 mins. We tested the sensors by exposing it to varying concentrations of caffeine and vanillin in PBS (pH = 7.26) and running cycle voltammetry and square wave voltammetry with electrochemical working station (CHI760E, CH Instruments, Inc.).

Results, Conclusions, and Discussions:: To facilitate the monitoring of daily caffeine and vanillin intake, we have employed Nafion-modified carbon screen-printed electrode (SPE) to develop an electrochemical point-of-care sensor. Leveraging the extensive surface area and superior electrochemical performance of carbon SPEs and the permselective protective Nafion layer that imparts high stability for long-term storage and multi reproducibility, this innovative sensor can detect caffeine, that shows a peak around 1.4 V, and vanillin which has a peak around 0.6 V, concentrations within a linear range of 10 µM to 200 µM, refer to the figure 1 in the text. In summary, the Nafion-modified SPE-based sensor offers a promising solution for effective monitoring of caffeine and vanillin consumption, promoting better management of dietary intake and overall health.


Acknowledgements (Optional): : Haozheng Ma would like to acknowledge the Viterbi Graduate School Fellowship.

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