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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)

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Received: 24 June 2013; in revised form: 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 which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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MDPI and ACS Style

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.

AMA Style

Mohammad R, Ahmad M, Heng LY. An Amperometric Biosensor Utilizing a Ferrocene-Mediated Horseradish Peroxidase Reaction for the Determination of Capsaicin (Chili Hotness). Sensors. 2013; 13(8):10014-10026.

Chicago/Turabian Style

Mohammad, Rosmawani; Ahmad, Musa; Heng, Lee Y. 2013. "An Amperometric Biosensor Utilizing a Ferrocene-Mediated Horseradish Peroxidase Reaction for the Determination of Capsaicin (Chili Hotness)." Sensors 13, no. 8: 10014-10026.


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