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

Rosmawani Mohammad, Musa Ahmad, Yook Heng Lee

Research output: Contribution to journalArticle

8 Citations (Scopus)

Abstract

The 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.

Original languageEnglish
Pages (from-to)593-600
Number of pages8
JournalSensors and Actuators, B: Chemical
Volume190
DOIs
Publication statusPublished - 2014

Fingerprint

hydrazones
Capsaicin
immobilization
bioinstrumentation
Biosensors
acrylates
Sol-gels
gels
Horseradish Peroxidase
Chitosan
Azo dyes
Azo Compounds
hydrogen peroxide
Hydrogen peroxide
linearity
standard deviation
proportion
dyes
Color
color

Keywords

  • Capsaicin
  • Chilli hotness
  • Oxidative coupling reaction
  • Sol-gel/butyl acrylate hybrid

ASJC Scopus subject areas

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

Cite this

Chilli hotness determination based on optical capsaicin biosensor using stacked immobilisation technique. / Mohammad, Rosmawani; Ahmad, Musa; Lee, Yook Heng.

In: Sensors and Actuators, B: Chemical, Vol. 190, 2014, p. 593-600.

Research output: Contribution to journalArticle

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