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Capsaicin determination in chilli fruit using a new solid-state sensor based on reflectance transduction

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dc.FundingDetailsUniversiti Kebangsaan Malaysia: UKM-DPP-2013-043,�03-01-02-SF0256,�UKM-DIP-2012-11 Ministerio de Ciencia e Innovaci�n,�MICINN
dc.FundingDetailsWe are grateful for the financial support provided by the Malaysian Government through its Ministry of Science and Innovation under the Science Fund 03-01-02-SF0256 and Universiti Kebangsaan Malaysia for the financial support via research operational grants UKM-DIP-2012-11 and UKM-DPP-2013-043.
dc.contributor.affiliationsFaculty of Science and Technology
dc.contributor.affiliationsUniversiti Malaysia Kelantan (UMK)
dc.contributor.affiliationsForest Research Institute of Malaysia (FRIM)
dc.contributor.affiliationsUniversiti Sains Islam Malaysia (USIM)
dc.contributor.affiliationsMalaysian Agricultural Research and Development Institute (MARDI)
dc.contributor.authorMohammad R.en_US
dc.contributor.authorArip M.N.M.en_US
dc.contributor.authorAhmad M.en_US
dc.contributor.authorHeng L.Y.en_US
dc.contributor.authorShafie K.A.en_US
dc.date.accessioned2024-05-28T08:31:19Z
dc.date.available2024-05-28T08:31:19Z
dc.date.issued2016
dc.description.abstractThe component that is responsible for pungency taste of the chilli is capsaicin. Chilli hotness is proportional to the capsaicin concentration, which can be determined based on the colour changes of Gibbs reagent when reacting with capsaicin in an alkaline medium. Immobilisation of Gibbs reagent onto silica nanoparticles (approximately 80 nm in size) was carried out to construct a new optical sensor for the direct and rapid determination of capsaicin in chilli fruits. The optical sensor was based on a clear colour change of the sensor from white to blue when exposed to capsaicin. A good response was found towards capsaicin concentrations in the range of 25.0-300.0 ?M with detection limit of 18.6 ?M in an alkaline medium of pH 10. The results were reproducible with a good relative standard deviation (RSD) in the range of 2.3-5.3%. Silica nanoparticles as a matrix of immobilisation for Gibbs reagent enhanced the sensor performance in terms of response time (30 s), sensitivity, and detection limit compared to immobilisation matrix such as XAD beads evaluated in this study. The presence of small amount of interfering compounds in the chilli fruit had no significant effect on the sensor response. The optical capsaicin sensor was successfully developed and applied to the chilli samples and demonstrated comparable results with the HPLC standard method. Copyright � 2016 American Scientific Publishers All rights reserved.
dc.description.natureFinalen_US
dc.identifier.doi10.1166/sl.2016.3684
dc.identifier.epage699
dc.identifier.issn1546198X
dc.identifier.issue7
dc.identifier.scopus2-s2.0-84983740822
dc.identifier.spage692
dc.identifier.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-84983740822&doi=10.1166%2fsl.2016.3684&partnerID=40&md5=7ab97408723acb5e3e18134c3dac68c8
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/8980
dc.identifier.volume14
dc.languageEnglish
dc.language.isoen_US
dc.publisherAmerican Scientific Publishersen_US
dc.relation.ispartofSensor Letters
dc.sourceScopus
dc.subjectCapsaicinen_US
dc.subjectChilli hotnessen_US
dc.subjectGibbs reagenten_US
dc.subjectNano materialen_US
dc.subjectOptical chemical sensoren_US
dc.subjectReflectanceen_US
dc.subjectFruitsen_US
dc.subjectOptical sensorsen_US
dc.subjectReflectionen_US
dc.subjectSilica nanoparticlesen_US
dc.subjectSolid-state sensorsen_US
dc.subjectCapsaicinen_US
dc.subjectChilli hotnessen_US
dc.subjectDetection limitsen_US
dc.subjectGibbs reagenten_US
dc.subjectInterfering compoundsen_US
dc.subjectOptical chemical sensorsen_US
dc.subjectRelative standard deviationsen_US
dc.subjectSensor performanceen_US
dc.subjectAlkalinityen_US
dc.titleCapsaicin determination in chilli fruit using a new solid-state sensor based on reflectance transduction
dc.typeArticleen_US
dspace.entity.typePublication

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