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

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...

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Main Authors:	Rosmawani, Mohammad,, Lee Yook, Heng,, Musa, Ahmad,
Format:	Article
Language:	English
Published:	Elsevier Science Sa 2015
Subjects:	Capsaicin Sol-gel/butyl acrylate hybrid Oxidative coupling reaction Chilli hotness
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id	my.usim-8083
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spelling	my.usim-80832017-02-23T04:52:28Z Chilli hotness determination based on optical capsaicin biosensor using stacked immobilisation technique Rosmawani, Mohammad, Lee Yook, Heng, Musa, Ahmad, Capsaicin Sol-gel/butyl acrylate hybrid Oxidative coupling reaction Chilli hotness 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. (C) 2013 Elsevier B.V. All rights reserved. 2015-05-18T02:23:25Z 2015-05-18T02:23:25Z 2014 Article 0925-4005 en Elsevier Science Sa
institution	Universiti Sains Islam Malaysia
building	USIM Library
collection	Institutional Repository
continent	Asia
country	Malaysia
content_provider	Universit Sains Islam i Malaysia
content_source	USIM Institutional Repository
url_provider	http://ddms.usim.edu.my/
language	English
topic	Capsaicin Sol-gel/butyl acrylate hybrid Oxidative coupling reaction Chilli hotness
spellingShingle	Capsaicin Sol-gel/butyl acrylate hybrid Oxidative coupling reaction Chilli hotness Rosmawani, Mohammad, Lee Yook, Heng, Musa, Ahmad, Chilli hotness determination based on optical capsaicin biosensor using stacked immobilisation technique
description	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. (C) 2013 Elsevier B.V. All rights reserved.
format	Article
author	Rosmawani, Mohammad, Lee Yook, Heng, Musa, Ahmad,
author_facet	Rosmawani, Mohammad, Lee Yook, Heng, Musa, Ahmad,
author_sort	Rosmawani, Mohammad,
title	Chilli hotness determination based on optical capsaicin biosensor using stacked immobilisation technique
title_short	Chilli hotness determination based on optical capsaicin biosensor using stacked immobilisation technique
title_full	Chilli hotness determination based on optical capsaicin biosensor using stacked immobilisation technique
title_fullStr	Chilli hotness determination based on optical capsaicin biosensor using stacked immobilisation technique
title_full_unstemmed	Chilli hotness determination based on optical capsaicin biosensor using stacked immobilisation technique
title_sort	chilli hotness determination based on optical capsaicin biosensor using stacked immobilisation technique
publisher	Elsevier Science Sa
publishDate	2015
_version_	1645152337304485888
score	13.211869

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

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