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Amperometric capsaicin biosensor based on covalent immobilization of horseradish peroxidase (HRP) on acrylic microspheres for chilli hotness determination

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dc.contributor.authorRosmawani Mohammaden_US
dc.contributor.authorMusa Ahmaden_US
dc.contributor.authorLee Yook Hengen_US
dc.date.accessioned2024-05-29T02:02:44Z
dc.date.available2024-05-29T02:02:44Z
dc.date.issued2017
dc.date.submitted1/9/2020
dc.description.abstractThe evaluation of chilli hotness using amperometric capsaicin biosensor-based enzyme that was immobilized covalently to the surface of modified acrylic microspheres is the first of its kind presented in this work. The immobilization of enzyme covalently to the surface of microspheres via succinimide groups prevented the leaching ofthe enzyme. The enzymatic reaction between horseradish peroxidase-capsaicin in the presence of hydrogen peroxide, which was mediated by vinyl ferrocene, enabled the current measurement at a low potential (0.22V). Besides, the pungency level of the chilli that was proportional to the capsaicin concentration was measured using this method. This biosensor gave a linear response range towards capsaicin from 0.75–24.94 M (R2 = 0.992) with a detection limit at 0.39 M. Moreover, the relative standard deviation (RSD) for reproducibility study was 8.2% (n = 7). Therefore, this biosensor was successfully applied for evaluation of chilli hotness in chilli sample, as well as in comparison with a standard method that employed the HPLC method.en_US
dc.identifier.citationRosmawani Mohammad, Musa Ahmad, Lee Yook Heng, Amperometric capsaicin biosensor based on covalent immobilization of horseradish peroxidase (HRP) on acrylic microspheres for chilli hotness determination, Sensors and Actuators B: Chemical, Volume 241, 2017, Pages 174-181, ISSN 0925-4005, https://doi.org/10.1016/j.snb.2016.10.077.en_US
dc.identifier.doihttp://dx.doi.org/10.1016/j.snb.2016.10.077
dc.identifier.epage181
dc.identifier.issn0925-4005
dc.identifier.other1450-26
dc.identifier.spage174
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S092540051631704X?casa_token=gOM_OjblE6gAAAAA:c9DLUxar33jTUN3gJv4e1Ky8kAsSriqNrANUYq7MIYgOpo_NJSFqVeYoMvJA-L0-JCG_-mq7Cbg
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/10227
dc.identifier.volume241
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofSensors and Actuators B: Chemicalen_US
dc.subjectCapsaicinen_US
dc.subjectChilli hotnessen_US
dc.subjectVinyl ferroceneen_US
dc.subjectHorseradish peroxidaseen_US
dc.subjectAcrylic microspheresen_US
dc.titleAmperometric capsaicin biosensor based on covalent immobilization of horseradish peroxidase (HRP) on acrylic microspheres for chilli hotness determinationen_US
dc.typeArticleen_US
dspace.entity.typePublication

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