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
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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 13.222552