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

Rosmawani Mohammad, Musa Ahmad, Yook Heng Lee

Research output: Contribution to journalArticle

12 Citations (Scopus)

Abstract

The 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 of the 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 (0.22 V). 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 μM (R2 = 0.992) with a detection limit at 0.39 μM. 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.

Original languageEnglish
Pages (from-to)174-181
Number of pages8
JournalSensors and Actuators, B: Chemical
Volume241
DOIs
Publication statusPublished - 31 Mar 2017

Fingerprint

Capsaicin
Horseradish Peroxidase
Microspheres
immobilization
bioinstrumentation
Biosensors
Acrylics
enzymes
Enzymes
succinimides
evaluation
Electric current measurement
leaching
hydrogen peroxide
Hydrogen peroxide
Leaching
standard deviation
Hydrogen Peroxide

Keywords

  • Acrylic microspheres
  • Capsaicin
  • Chilli hotness
  • Horseradish peroxidase
  • Vinyl ferrocene

ASJC Scopus subject areas

  • Electronic, Optical and Magnetic Materials
  • Instrumentation
  • Condensed Matter Physics
  • Surfaces, Coatings and Films
  • Metals and Alloys
  • Materials Chemistry
  • Electrical and Electronic Engineering

Cite this

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abstract = "The 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 of the 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 (0.22 V). 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 μM (R2 = 0.992) with a detection limit at 0.39 μM. 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.",
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author = "Rosmawani Mohammad and Musa Ahmad and Lee, {Yook Heng}",
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AU - Lee, Yook Heng

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N2 - The 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 of the 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 (0.22 V). 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 μM (R2 = 0.992) with a detection limit at 0.39 μM. 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.

AB - The 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 of the 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 (0.22 V). 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 μM (R2 = 0.992) with a detection limit at 0.39 μM. 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.

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