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An Amperometric Biosensor Utilizing a Ferrocene-Mediated Horseradish Peroxidase Reaction for the Determination of Capsaicin (Chili Hotness).
- Source :
- Sensors (14248220); Aug2013, Vol. 13 Issue 8, p10014-10026, 13p, 1 Diagram, 1 Chart, 7 Graphs
- Publication Year :
- 2013
-
Abstract
- Chili hotness is very much dependent on the concentration of capsaicin present in the chili fruit. A new biosensor based on a horseradish peroxidase enzyme-capsaicin reaction mediated by ferrocene has been successfully developed for the amperometric determination of chili hotness. The amperometric biosensor is fabricated based on a single-step immobilization of both ferrocene and horseradish peroxidase in a photocurable hydrogel membrane, poly(2-hydroxyethyl methacrylate). With mediation by ferrocene, the biosensor could measure capsaicin concentrations at a potential 0.22 V (vs. Ag/AgCl), which prevented potential interference from other electroactive species in the sample. Thus a good selectivity towards capsaicin was demonstrated. The linear response range of the biosensor towards capsaicin was from 2.5-99.0 µM with detection limit of 1.94 µM. A good relative standard deviation (RSD) for reproducibility of 6.4%-09.9% was obtained. The capsaicin biosensor demonstrated long-term stability for up to seven months. The performance of the biosensor has been validated using a standard method for the analysis of capsaicin based on HPLC. [ABSTRACT FROM AUTHOR]
- Subjects :
- CAPSAICIN
HOT peppers
BIOSENSORS
FERROCENE
AMPEROMETRIC sensors
Subjects
Details
- Language :
- English
- ISSN :
- 14248220
- Volume :
- 13
- Issue :
- 8
- Database :
- Complementary Index
- Journal :
- Sensors (14248220)
- Publication Type :
- Academic Journal
- Accession number :
- 89903132
- Full Text :
- https://doi.org/10.3390/s130810014