Electrochemistry Response of Platinum Powder Composite

Riyanto, et al.

Articles

MOLEKUL
eISSN: 2503-0310

https://doi.org/10.20884/1.jm.2025.20.2.15943

Electrochemistry Response of Platinum Powder Composite as Electrode for Sensor Capsaicin
Riyanto*, Nadiya Irmasakti Fadilla, Indah Rohmah Wahyu Ningrum
Department of Chemistry, Universitas Islam Indonesia, Ngaglik, Sleman, Yogyakarta, 55584, Indonesia
*Corresponding author: E-mail address: riyanto@uii.ac.id
Received May 09, 2025; Accepted July 19, 2025; Available online July 20, 2025

ABSTRACT. So far, the concentration of capsaicin in food has been determined using the tongue. Several analytical methods
were developed to determine the concentration of capsaicin, but they have many drawbacks such as being expensive, long
analysis time, requiring hazardous chemicals, and being difficult to operate. This research aims to prepare a material that
has high stability and excellent electrocatalytic activity to determine capsaicin concentration. The research was conducted by
preparing powdered platinum electrodes mixed with polyvinyl chloride (PVC). The mixture of the two materials is added with
tetrahydrofuran (THF), dried, and pressed so that it becomes a solid electrode which is a platinum powder composite (PPC).
These electrodes are used as working electrodes for the analysis of capsaicin in food sauce. The results showed that the
NaOH electrolyte was the best electrolyte for capsaicin analysis using platinum powder composite electrodes. The PPC
electrode showed good test method validation results, namely recovery of 108.69%, LOD, and LOQ of 5.9 x 10-1 mM and
19.9 x 10-1 mM, respectively. The capsaicin concentration in the food sauce was 0.029 M in a 0.5 g sample.
Keywords: Capsaicin, composite, cyclic voltammetry, platinum powder, sensor

INTRODUCTION
The capsaicin compound in chili peppers can add
a spicy sensation to food and kill food-borne bacteria
because plant species such as chili peppers have
antimicrobial properties, improve blood circulation,
strengthen the heart, arteries, and nerves, prevent
colds and fever, raise spirits in the body without
narcotic effects, and make consumers release
endogenous opioids and cause addiction (Xiang et al.,
2022; Spence 2018). The spicy sensation in chilies is
caused by the presence of capsaicin compounds
(C18H27NO3) and dihydrocapsaicin with a percentage
of 69% and 22%, respectively (Nolden and Hayes
2017; Zavala et al., 2018). The chilies as raw material
for spicy sauce and structure molecule of capsaicin is
shown in Figure 1.

In addition to causing a spicy sensation, capsaicin
also has biological activities such as anti-carcinogenic,
antimicrobial, antioxidant, and analgesic properties
so capsaicin appears as an alternative treatment
for rhinitis, cancer, inflammation of the salivary
glands, pain reliever, and weight loss (Ziyatdinova
et al., 2020). Capsaicin is included in the
Capsaicinoids class, which is a group of lipophilic
alkaloids that cause a spicy taste in food. The
capsaicin compound has high biological activity so
it can be used as a medicine for several diseases.
So far, capsaicin analysis uses expensive instruments
such as HPLC and UV-Visible spectrophotometers.
Because of that, a fast and accurate capsaicin
analysis method is needed.

(a)

(b)

Figure 1. Chilies as raw material for spicy sauce (a) and structure molecule of capsaicin (b)
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Molekul, Vol. 20. No. 2, July 2025: 373 – 381
Chilies contain compounds from the capsaicinoids
group. The compounds of this group give a spicy taste.
This group contains 11 compounds with the main
ingredients being capsaicin and dihydrocapsaicin.
Capsaicinoids compounds have biological activities
such as anticarcinogenic, antimicrobial, antioxidant,
and analgesic. Chilies have long been used as a
mixture for making food and drinks and spices which
is widely consumed by humans. The use of chilies as a
food additive continues to increase. The content of
capsaicinoids in chili peppers depends on
environmental conditions, soil quality, plant variety,
growing season, geographic location, and degree of
maturity. Therefore, a sensitive, selective, and fast
method is needed to determine the capsaicin content
in food (Buczkowska et al., 2013).
Capsaicin compounds contain phenolic groups
which are easily oxidized so that they can be analyzed
by electrochemical methods (Reyes-Escogido et al.,
2011). The electrochemical method has high
sensitivity, fast response, efficient, easy, and cheap,
being an alternative method of capsaicin analysis
besides the Scoville method which is considered
subjective,
and
High-Performance
Liquid
Chromatography (HPLC) which is considered
expensive and requires a long analysis time (Zavala et
al., 2018). The choice of material for the working
electrode in the electrochemical method is very
important because it affects its sensitivity and
selectivity. Several previous studies have developed
various
working
electrode
materials
for
electrochemical analysis of capsaicin, for example
developing carbon paste electrodes (Díaz de León
Zavala et al., 2017), carbon black (Deroco et al.,
2020), graphene nanocomposite (Smith et al., 2019),
and
carbon
dot-grafted
electrodes
(Supchocksoonthorn et al., 2021).
Pt metal is a stable metal and has excellent
electrocatalytic performance. Pt metal contains d
orbitals that are not filled with electrons, and has good
electrochemical catalytic capabilities, especially for
oxygen release reactions (Contreras et al., 2007).
Platinum (Pt) has strong catalytic properties for various
electrochemical reactions. Some organic compounds
can be absorbed on the surface of the platinum
electrode through hydrogen adsorption, and this is the

first step in the electrochemical catalytic process. Pt
metal is a good material to adsorb organic molecules
and break their intermolecular bonds (Iwasita 2022).
Most metal Pt electrodes are used to make fuel cells in
acidic solutions such as H2SO4 and HClO4 (Camara &
Iwasita 2005; Lamy et al., 2004; Lamy et al., 2001;
Liao et al., 2004). Pt metal in solid or powder form
allows OH- adsorption to occur on the electrode (Xu et
al., 2005).
In this paper, the results of research on the
preparation of platinum electrodes in the form of
powder are presented. Powder-shaped platinum
electrodes have the advantage of having a larger
surface area than solid electrodes. Powder-shaped
electrodes require an adhesive, namely polyvinyl
chloride (PVC). The platinum powder is pressed with a
pressure of 10 tons/cm2 to make a working electrode.
The prepared electrodes are applied for the analysis
of capsaicin in food sauces.
EXPERIMENTAL SECTION
Reagents and Instruments
The materials used in this study were capsaicin
(C18H27NO3 ≥ 95 %, Sigma Aldrich), PVC (Polyvinyl
Chloride) powder, THF (Tetrahydrofuran), NaOH,
H2SO4, KNO3, KH2PO4, ethanol with pro analysis
grade from Merck. The instrumentation used in this
study was cyclic voltammetry (CV) from Metrohm,
Scanning Electron Microscope-Energy Dispersive XRay (SEM-EDX) of the Phenom Desktop ProXL.
Preparation of Platinum Powder Composite
Platinum metal powder with a purity of 99.99%,
particle size < 2-micron as much as 95% is mixed with
5% polyvinylchloride (PVC), with a ratio of Pt powder
to PVC (95:5), the total weight of the electrode is 1.5
g and stirred until it is homogeneous for 3 h. The
mixture was then added with 4 mL of THF to dissolve
the PVC and dried in an oven at 100 oC for 3 h. The
obtained powder is put into a tray to be made in the
form of pellets with a diameter of 1 cm and pressed
with a pressure of 10 tons/cm2. The resulting pellets
are then made into electrodes. The schematic of the
preparation of platinum powder composite (PPC) and
detection of capsaicin using cyclic voltammetry can be
seen in Figure 2.

Figure 2. The schematic for the preparation of the PPC and detection of capsaicin using CV.
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Electrochemistry Response of Platinum Powder Composite
Application of PPC for Detection of Capsaicin in Food
Sauce
Capsaicin electrochemical testing was carried out
using cyclic voltammetry (CV). As much as 20 mL of
0.1 M capsaicin was put into the sample container.
Amount of 5 mL of phosphate buffer electrolyte
solution pH 7, NaOH, H2SO4, and KNO3 electrolyte
solutions were added to the sample container, tested
under conditions at an upper potential of 1.0 V, lower
potential of -1.0 V, start-stop potential -1.0 V, scan
rate 0.1 V/s. PPC material as the working electrode,
Ag/AgCl as the reference electrode, and solid Pt as the
reference electrode. A total of 0.5 g of food sauce
sample was dissolved in 50 mL ethanol, then filtered,
and the filtrate was analyzed by CV.
RESULTS AND DISCUSSION
Characterization of PPC Material
Morphological analysis of electrodes PPC was
carried out using SEM. Figure 3a shows the
morphology of the electrode surface and Figure 3b
crosses a section of the PPC electrode. The surface
morphology of the PPC shows a porous or perforated
surface. SEM results in the cross-section show that
platinum metal is bound by PVC. The PPC has holes
that increase the surface area and increase the contact
of the analyte with the electrode.
The Effect of Electrolytes on Electrochemistry
Responses of Capsaicin.
The electrolyte in cyclic voltammetry analysis has a
very big influence. The electrolytes used in this study
were phosphate buffer pH 7, NaOH, H2SO4, and
KNO3. The CV of the research results is shown in
Figure 4A-4E. Figure 4A shows a cyclic voltammogram
comparison between electrolytes alone (phosphate
buffer pH 7) without capsaicin. Figure 4(A)b shows the
pH 7 phosphate-buffered electrolyte with capsaicin.
Cyclic voltammogram shows that capsaicin undergoes
oxidation at a potential of 0.4 V. These oxidation and
reduction potentials occur in the electrolyte of sulfate
buffer, NaOH, H2SO4, and KNO3. The highest
capsaicin oxidation peak will be used to determine the
best electrolyte. According to Daubinger et al., (2014)
electrolytes greatly affect the electrochemical response
of platinum electrodes. The electrochemical response
can be seen from the difference in the cyclic

Riyanto, et al.

voltammogram profile and the shift in the oxidation
reduction potential. This difference is caused by the
activity of protons and hydroxide ions. The platinum
electrode is not reactive when using a salt electrolyte
and a buffer phosphate (PBS) pH 7, because the
number of protons and hydroxide ions is the same.
Figure 4E shows the cyclic voltammogram with
electrolyte comparison. The highest capsaicin
oxidation peak was seen on the cyclic voltammogram
with NaOH electrolyte. NaOH electrolyte is used to
determine the concentration of capsaicin in food
sauces. The alkaline electrolyte has the advantage that
the reaction rate is faster than in an acidic solution
(Chen and Schell 2000). In NaOH solution, OH
decomposition takes place at a lower potential than in
acidic solutions. The electrocatalytic properties of
alkaline solutions are due to the OH- anion. OH- can
be adsorbed on the surface of the platinum electrode
is the first step in the electrocatalytic process.
Photoelectron spectroscopy can be used for detection
of OH adsorption will form platinum hydroxide species
Pt(OH)4 on the surface of platinum electrodes. Pt metal
is a good material to adsorb organic molecules and
break their intermolecular bonds (Iwasita 2022).
The Effect of Scan Rates on Electrochemistry Responses
of Ferricyanide
Electrochemical response of PPC working electrode
was evaluated using CV in the ferricyanide solution.
The potential range used during testing was 0.01 to
0.65 V and the scan rate varied from 0.01 to 0.03 V/s.
The reduction-oxidation reaction that occurred in the
[Fe(CN)6]/K4[Fe(CN)6] solution was the reaction:
[Fe(CN)6]4− → [Fe(CN)6]3− + e− (oxidation)
[Fe(CN)6]3− + e− → [Fe(CN)6]4− (reduction)
Figure 5 shows the CV of PPC electrodes in
ferricyanide solutions. Oxidation peaks were observed
at potential 0.3 V and reduction peaks at 0.2 V. This
showed the occurrence of a reversible redox reaction
ferricyanide solutions in 0.1 M NaOH. The redox
couple
[Fe(CN)6]3−/[Fe(CN)6]4−
is
a
fast
electrochemical reaction with a one electron transfer
process. The relationship between the scan rate and
the peak oxidation current showed that electron
transfer from the ferricyanide solutions to the electrode
surface was controlled by diffusion.

Figure 3. SEM image of the surface electrode with magnification 1000x (a) and cross-section with
magnification 4000x (b)
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Molekul, Vol. 20. No. 2, July 2025: 373 – 381

Figure 4. CV of (A) 20 mL distillate water + 5 mL buffer phosphate (PBS) pH 7 (a) capsaicin 20 mL 0.1 M +
buffer phosphate (PBS) 5 mL pH 7(b); (B) 20 mL distillate water + NaOH 5 mL 0.1 M (a) capsaicin 20 mL 0.1
M + NaOH 5 mL 0.1 M (b); (C) distillate water 20 mL + H2SO4 5 mL 0.1 M (a) capsaicin 20 mL 0.1 M + H2SO4
5 mL 0.1 M (b) (D) distillate water 20 mL + KNO3 5 mL 0.1 M (a) capsaicin 20 mL 0.1 M + KNO3 5 mL 0.1
M (b) (E) comparison of capsaicin in various electrolyte solutions

Figure 5. CV of PPC electrode in K3[Fe(CN)6]/K4[Fe(CN)6] solution using 0.1M NaOH electrolyte
376

Electrochemistry Response of Platinum Powder Composite
The Effect of Scan Rate to Electrochemistry Responses
of Capsaicin.
Scan rate is a very important variable in CV
analysis. Inappropriate scan rate selection will make it
difficult to determine the reduction and oxidation
peaks. Because of that scan rate optimization must be
done before the sample is analyzed with CV. Figure
6a shows the CV performed at a low scan rate and
Figure 6b CV performed at a high scan rate. CVs
performed at a low scan rate produced sharp
capsaicin oxidation peaks. The higher the can rate, the
higher the oxidation peak and the potential shifts to
the right. The higher the scan rate, the less visible the
capsaicin oxidation peak. The selected scan rate for
capsaicin analysis with PPC electrodes is 0.1 V/s.
Variation of scan rate is very important to know the
reaction mechanism on the surface of the electrode.
The reaction mechanism on the surface of the
electrode can be known from the value of R2, which is
the correlation between the scan rate and the peak
oxidation current. Figure 6c shows the relationship
curve between the scan rate and the peak oxidation
current with an R2 of 0.99. This shows the compound
on the surface of the electrode is homogeneous
(Khalafi et al. 2021).
Scan rate is an important parameter in cyclic
voltammetry. Based on the Randles-Sevcik equation
(at 25 oC) the equation applies:
ip = (2.69 x 105) n3/2 A D1/2 Ci v1/2
where ip = current maximum in Amps, n = number of
electrons transferred in the redox event (usually 1),

Riyanto, et al.

A = electrode area in cm2, D = diffusion coefficient in
cm2/s, C = concentration in mol/cm3, ν = scan rate in
V/s. Based on this equation the peak current (ip) will
increase linearly with increasing scan rate (v). ip vs.
plot ν1/2 is useful for electrochemical characterization
of redox systems. The value of R2 or linearity is an
indication of the kinetics of electron transfer, or the
result of chemical changes that occur because of
electron transfer (Khalafi et al. 2021 and Elgrishi et al.
2018).
Electrochemical Testing of Samples Containing
Capsaicin
Testing of samples containing capsaicin was carried
out using food sauce samples dissolved in ethanol.
This test was carried out using the standard addition
method, where the composition of the test solution
consisted of 5 mL of 0.1 M NaOH plus 5 mL of the
sauce sample solution, and 3 mL of the capsaicin
standard solution with various concentration
variations, namely 0-0.005 M. The capsaicin standard
solution was added in stages. and stirred with a
magnetic stirrer before being measured by cyclic
voltammetry. The results of sample measurements
using cyclic voltammetry with a scan rate of 0.2 V/s
are shown in Figure 7a. Figure 7b shows the standard
addition curve of the relationship between the
concentration of standard capsaicin added and the
peak oxidation current. The linear regression equation
obtained y=0.825x+0.0024 obtained the capsaicin
concentration in food sauce of 0.02909 M in 0.5 g
sample.

(c)

Figure 6. CV of 20 mL capsaicin 0.1 M + 5 mL NaOH 0.1 M with a scan rate variation of 0.05-0.1 V/s (a) and
a scan rate variation of 0.1-0.7 V/s (b) and the correlation curve of scan rate with peak oxidation current (c)
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(a)

(b)

Figure 7. CV of 0.5 g food sauce sample dissolved in 50 mL ethanol, filtered, taken 5 mL + NaOH 5 mL 0.1
M + standard capsaicin 3 mL 0-0.005 M, scan rate 0.2 V/s (a) and addition curve standard (b)
Data for determining recovery is shown in Table 1.
Recovery is the suitability between the analysis results
and acceptable reference values expressed as percent
recovery. Percent recovery is a number indicating the
amount of standard addition that can be re-identified
by a method. The recovery value depends on the
sample matrix, sample processing procedure, and
concentration of impurities. The recovery value
obtained is said to be good if it is in the range of 85115% (AOAC 2000). Based on the results obtained,
the average recovery value of 108.7% indicates good
recovery. The test method has a LOD and LOQ of 5.9
x 10-1 and 19.9 x 10-1 mM.
Figure 8a shows the cyclic voltammogram using
platinum powder composite for capsaicin analysis.
The analysis was carried out on different days for 10
days. This analysis aims to test the stability of the
electrode. Figure 8b shows that the PPC electrode has
very good stability. PPC stability can be seen from the
capsaicin oxidation peak at 0.2597 V. The capsaicin
oxidation peak did not decrease without the electrode

being used 10 times on different days. This excellent
stability is due to two reasons: platinum is a stable
metal and platinum is strongly bound to PVC.
Electrode stability is needed in sensor development so
that it has a long lifetime.
Based on the cyclic voltammogram in the NaOH
electrolyte, the mechanism of the oxidation and
reduction reactions on the surface of the platinum
powder composite electrode produces one oxidation
peak and one reduction peak. Capsaicin undergoes
an oxidation reaction by releasing H+ ions and two
electrons, then undergoes a reduction reaction by
capturing H+ ions and two electrons. Capsaicin can
occur oxidation and reduction reactions on the surface
of the electrode. The oxidation reaction of capsaicin is
according to the reaction mechanism in Figure 9. The
oxidation reaction of capsaicin is almost the same as
that of catechol compounds. Capsaicin in the first
stage undergoes hydrolysis to o-benzoquinone. The
next stage of capsaicin will undergo a reversible redox
reaction (Kachoosangi et al., 2008).

Table 1. Data recovery determination test method
Added concentration of
capsaicin (mM)
0.001
0.002
0.003
0.004
0.005

Concentration of capsaicin
found (mM)
0.001259
0.002226
0.003234
0.004185
0.004692
Average
378

Recovery (%)
125.9
111.3
107.8
104.6
93.8
108.7

Electrochemistry Response of Platinum Powder Composite

Riyanto, et al.

(a)
(b)
Figure 8. CV of the platinum powder composite in 5 mL NaOH 0.1 M + 3 mL standard capsaicin
0.005M scan rate 0.2 V/s used for 10 days (a) and peak oxidation current at potential 0.2597 V (b)

Figure 9. Mechanism for the electrochemical oxidation of capsaicin on platinum powder composite
electrode
Table 2. Comparison of different types of electrodes for detecting capsaicin using cyclic voltammetry (CV)
Electrode
Glassy Carbon Electrodes (GCE)

LOD (mM)
6.4 x 10-3

Multiwalled Carbon Nanotubes (MWNT)
Single Walled Carbon Nanotube (SWNT)
Carbon-Reduced Graphene Oxide (rGO-SPCE)
Glassy Carbon Electrodes (GCEs) with Ruthenium Carbon
Nanotubes (CNTs)
Platinum Powder Composite (PPC)

1.9 x 10-3
9.0 x 10-4
3.0 x 10-4
2.5 x 10-6

References
(Ziyatdinova & Budnikov
2014)
(Randviir et al., 2013)
(Randviir et al., 2013)
(Jimenez et al., 2023)
(Baytak et al., 2017)

5.9 x 10-1

This work

Electrode modifications for capsaicin detection
have been conducted by many researchers. The
purpose of the modification is to reduce the limit of
detection (LOD). Table 2 shows various types of
electrode modifications using carbon. Research on
electrode modifications using platinum metal is rarely
carried out because of the high price. The weakness of
the development of carbon-based electrodes is that
the electrodes are unstable, and the advantage is that
the LOD is very small. Electrode modifications using
platinum such as PPC have a large LOD (Table 2) but
the electrode is very stable. Based on the COD value,
the PPC electrode is very suitable for determining
capsaicin with high concentrations (≥ 5.9 x 10-1 mM)

such as in samples of sauces, chili sauce, spicy food,
and drink products.
CONCLUSIONS
Platinum powder composite (PPC) electrodes have
been successfully prepared using a mixture of
platinum powder with PVC and THF solvent. The
prepared PPC has the characteristic of a perforated
surface that is firmly bonded by PVC. PPC also showed
a very good electrochemical response to detect
capsaicin. The most suitable electrolyte for detecting
capsaicin with PPC electrodes is in NaOH solution. The
results of determining the respective recovery of
108.7% showed a good recovery. The test method has

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Molekul, Vol. 20. No. 2, July 2025: 373 – 381
a LOD and LOQ of 5.9 x 10-1 and 19.9 x 10-1 mM.
Further research on the manufacture of PPC materialbased selective ion electrodes is urgently needed so
that detecting capsaicin is easier and faster.
ACKNOWLEDGMENTS
The author gives the greatest appreciation to the
personnel of the Chemical Research Laboratory,
Department of Chemistry, Indonesian Islamic
University, for the instrumentation support. This
research was financially supported by the Directorate
of Research and Community Service, Islamic University
of
Indonesia
with
Grand
No.
006
/Dir/DPPM/70/Pen.Unggulan/III/2022.
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