https://doi.org/10.17113/ftb.63.03.25.8814

Article in press

Electrochemical Investigation of Chlorophenols at Different Carbonaceous Composite Electrodes for Their Voltammetric Detection in Brewing Water and Beers

Sali Muriqi, Libor Červenka and Milan Sýs^*

¹Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Studentská 573, 532 10 Pardubice, Czech Republic

Copyright © 2024 This is a Diamond Open Access article published under CC-BY licence. Copyright remains with the authors, who grant third parties the unrestricted right to use, copy, distribute and reproduce the article as long as the original author(s) and source are acknowledged.

Article history:

Received: 6 August 2024

Accepted: 23 March 2025

Keywords:

beers; brewing water; chlorophenols; electrochemical detection; liquid chromatography; food quality

Summary:

Research background. Nowadays, any portable electroanalytical device applicable to the monitoring of chlorophenols concentration levels in technologically used water does still not exist, especially in the brewing industry. This problem could be solved by developing a screening electroanalytical method based on their anodic oxidation.

Experimental approach. The electrochemical behaviour of the target chlorophenols had to be investigated to find the optimum working conditions for their selective electrochemical detection in beers.

Results and conclusions. Electrochemical oxidation pathways of each investigated chlorophenol were proposed. The sum of all chlorophenols present in brewing water, expressed as the concentration equivalent of 2,6-dichlorophenol, can be determined electrochemically for possibilities of future real-time monitoring of chlorophenols in individual stages of the beer production process. Moreover, the cathodic reduction of their oxidation products proved to be a suitable electroanalytical tool for the selective detection of their presence in beers.

Novelty and scientific contribution. The research demonstrates that electroanalytical approach could be useful in the control of the beer biotechnology to prevent its sensory changes caused by the chlorophenols formed.