A modelagem matemática da detecção de furfural e ácido lático em pães fermentados

Introduction: The furfural and lactic acid concentration is important for the nutriceutical and parapharmaceutical properties of bread. In this work, a theoretical analysis of the electroanalytical detection of both compounds in bread has been given. Methodology: The process of electroanalytical detection of furfural and lactic acid in fermented breads at the anode, modified by cobalt oxyhydroxide, has been developed and analyzed from a theoretical point of view. The corresponding mathematical model was developed and analyzed using linear stability theory and bifurcation analysis. Results and discussion: The efficiency of the cobalt oxyhydroxide electrode in the electroanalytical detection of both analytes in a slightly acidic medium was proven. Cobalt oxyhydroxide can be stabilized by the basic conductive polymer to compensate for the pH of the bread. As for the oscillatory behavior, this is less likely than in similar cases, given the weak ionization of lactic acid and furoic acid – the product of furfural oxidation. Conclusions: Catalytic action of the cobalt compound facilitates obtaining and maintaining stable steady state in this system and, therefore, provides easy reading of analytical signal.