Publication:
Chilli hotness determination based on optical capsaicin biosensor using stacked immobilisation technique

Simple item page
dc.FundingDetailsWe are grateful for the financial support provided by the Malaysian Government through its Ministry of Science, Technology and Innovation under the Science Fund 03-01-02-SF0256 . Rosmawani Mohammad got her PhD from Universiti Kebangsaan Malaysia (UKM) in 2012. She graduated with MSc and BSc degree from UKM in 2007 and 2004, respectively. Her research interest is in the field of chemical sensor and biosensor. Professor Dr. Musa Ahmad obtained his first degree in Chemistry at UKM with first class honours, whereas his MSc (Instrumentation & Analytical Science) and PhD (Optical Chemical Sensor) degree were from The University of Manchester. He has been serving UKM for more than 20 years as an academician and administrator. Currently, he is under secondment to Universiti Sains Islam Malaysia (USIM) and holding a post as Deputy Vice Chancellor (Academic and International) since May 2010. His main research interest is in the field of chemical optical sensing and optical biosensing. Professor Dr. Lee Yook Heng is a professor of bioanalytical chemistry at the UKM. He has obtained MSc and PhD degrees from Cambridge University, England under the supervision of Prof. E.A.H. Hall. His main fields of research focus on chemical sensors and biosensor, particularly on the use of nano-materials in sensor devices with emphasis on various applications including in foods and agriculture, environmental pollution surveillance, toxicity studies and chemical and biohazards detections.
dc.citedby8
dc.contributor.affiliationsFaculty of Science and Technology
dc.contributor.affiliationsUniversiti Kebangsaan Malaysia (UKM)
dc.contributor.affiliationsUniversiti Sains Islam Malaysia (USIM)
dc.contributor.authorMohammad R.en_US
dc.contributor.authorAhmad M.en_US
dc.contributor.authorHeng L.Y.en_US
dc.date.accessioned2024-05-29T02:01:45Z
dc.date.available2024-05-29T02:01:45Z
dc.date.issued2014
dc.description.abstractThe fabrication of an optical biosensor based on stacked immobilisation of 3-methyl-2-benzothiazolinone hydrazone (MBTH) in sol-gel/butyl acrylate hybrid film and horseradish peroxidase (HRP) in chitosan film for capsaicin detection was studied. The optimum volume ratio of sol-gel to butyl acrylate was 1:0.5 (v/v). Peroxidase was immobilised in chitosan film deposited on top of the hybrid sol-gel/butyl acrylate film containing MBTH. The reaction between capsaicin and MBTH in the presence of HRP and hydrogen peroxide as oxidative agent was studied. The finding indicated that HRP catalysed the oxidative coupling reaction between MBTH and capsaicin thus producing red-coloured azo-dye compounds that could be observed at the wavelength of 505 nm. The colour intensity of the product was found to increase in proportion to the capsaicin concentration after 20-30 s of exposure. The linearity of the biosensor towards capsaicin was in the concentration range of 0.2-4.0 mM with detection limit of 0.17 mM. Relative standard deviation (RSD) values of reproducibility were 5.57-6.33%. The developed biosensor correlated well with the standard method, HPLC for the determination of capsaicin concentration in real samples.� 2013 Elsevier B.V. All rights reserved.
dc.description.natureFinalen_US
dc.identifier.CODENSABCE
dc.identifier.doi10.1016/j.snb.2013.09.023
dc.identifier.epage600
dc.identifier.issn9254005
dc.identifier.scopus2-s2.0-84885137769
dc.identifier.spage593
dc.identifier.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-84885137769&doi=10.1016%2fj.snb.2013.09.023&partnerID=40&md5=92b4fe0f93b2a416f856d4a165f9f626
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/10182
dc.identifier.volume190
dc.languageEnglish
dc.language.isoen_US
dc.relation.ispartofSensors and Actuators, B: Chemical
dc.sourceScopus
dc.subjectCapsaicinen_US
dc.subjectChilli hotnessen_US
dc.subjectOxidative coupling reactionen_US
dc.subjectSol-gel/butyl acrylate hybriden_US
dc.subject3-methyl-2-benzothiazolinone hydrazoneen_US
dc.subjectCapsaicinen_US
dc.subjectChilli hotnessen_US
dc.subjectConcentration rangesen_US
dc.subjectHorseradish peroxidaseen_US
dc.subjectOptical bio-sensorsen_US
dc.subjectOxidative coupling reactionsen_US
dc.subjectRelative standard deviationsen_US
dc.subjectAzo dyesen_US
dc.subjectChemical reactionsen_US
dc.subjectChitosanen_US
dc.subjectSol-gelsen_US
dc.subjectBiosensorsen_US
dc.titleChilli hotness determination based on optical capsaicin biosensor using stacked immobilisation technique
dc.typeArticleen_US
dspace.entity.typePublication

Files

Collections

Scopus