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Sensors 2013, 13(8), 10014-10026; doi:10.3390/s130810014
Article

An Amperometric Biosensor Utilizing a Ferrocene-Mediated Horseradish Peroxidase Reaction for the Determination of Capsaicin (Chili Hotness)

,
 and
*
School of Chemical Sciences and Food Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia (UKM), 43600 Bangi, Selangor Darul Ehsan, Malaysia
* Author to whom correspondence should be addressed.
Received: 24 June 2013 / Revised: 27 July 2013 / Accepted: 2 August 2013 / Published: 5 August 2013
(This article belongs to the Section Biosensors)
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Abstract

Chili hotness is very much dependent on the concentration of capsaicin present in the chili fruit. A new biosensor based on a horseradish peroxidase enzyme-capsaicin reaction mediated by ferrocene has been successfully developed for the amperometric determination of chili hotness. The amperometric biosensor is fabricated based on a single-step immobilization of both ferrocene and horseradish peroxidase in a photocurable hydrogel membrane, poly(2-hydroxyethyl methacrylate). With mediation by ferrocene, the biosensor could measure capsaicin concentrations at a potential 0.22 V (vs. Ag/AgCl), which prevented potential interference from other electroactive species in the sample. Thus a good selectivity towards capsaicin was demonstrated. The linear response range of the biosensor towards capsaicin was from 2.5–99.0 µM with detection limit of 1.94 µM. A good relative standard deviation (RSD) for reproducibility of 6.4%–9.9% was obtained. The capsaicin biosensor demonstrated long-term stability for up to seven months. The performance of the biosensor has been validated using a standard method for the analysis of capsaicin based on HPLC.
Keywords: capsaicin; chili hotness; ferrocene; horseradish peroxidase; photocured membrane capsaicin; chili hotness; ferrocene; horseradish peroxidase; photocured membrane
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).
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Mohammad, R.; Ahmad, M.; Heng, L.Y. An Amperometric Biosensor Utilizing a Ferrocene-Mediated Horseradish Peroxidase Reaction for the Determination of Capsaicin (Chili Hotness). Sensors 2013, 13, 10014-10026.

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