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Chemosensors 2014, 2(3), 182-192; doi:10.3390/chemosensors2030182

Immobilization of Tyrosinase from Avocado Crude Extract in Polypyrrole Films for Inhibitive Detection of Benzoic Acid

Instituto de Física de São Carlos, Universidade de São Paulo, Av. Trabalhador São-Carlense 400, CP 369, 13560-970, São Carlos - SP, Brazil
In memoriam.
*
Author to whom correspondence should be addressed.
Received: 14 March 2014 / Revised: 11 June 2014 / Accepted: 27 June 2014 / Published: 3 July 2014
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Abstract

Inhibition-based biosensors were developed by immobilizing tyrosinase (Tyr, polyphenol oxidase) from the crude extract of avocado fruit on electrochemically prepared polypyrrole (PPy) films. The biosensors were prepared during the electropolymerization of pyrrole in a solution containing a fixed volume of the crude extract of avocado. The dependence of the biosensor responses on the volume used from the crude extract, values of pH and temperature was studied, and a substrate, catechol, at different concentrations, was amperometrically detected by these biosensors. Benzoic acid, a competitive inhibitor of Try, was added to the catechol solutions at specific concentrations aimed at obtaining the inhibition constant, K’m, which ranged from 1.7 to 4.6 mmol∙L−1 for 0.0 and 60 µmol∙L−1 of benzoic acid, respectively. Studies on the inhibition caused by benzoic acid by using PPy/Try films, and catechol as a substrate, allowed us propose how to develop, under optimized conditions, simple and low-cost biosensors based on the use of avocado fruit. View Full-Text
Keywords: inhibition; polypyrrole; biosensors; food preservatives; polyphenol oxidase inhibition; polypyrrole; biosensors; food preservatives; polyphenol oxidase
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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MDPI and ACS Style

Brisolari, A.; Gonçalves, D. Immobilization of Tyrosinase from Avocado Crude Extract in Polypyrrole Films for Inhibitive Detection of Benzoic Acid. Chemosensors 2014, 2, 182-192.

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