Disposable Horseradish Peroxidase Biosensors for the Selective Determination of Tyramine

Abstract

This work reports the development of horseradish peroxidase based biosensors using screen‐printed carbon electrodes for the determination of tyramine (tyr). A novel procedure based on the insertion of the enzyme in the screen‐printing process (SPCHRPEs) has been compared with the cross‐linked immobilization into the carbon working electrode (HRP/SPCEs). Both biosensors were characterized obtaining good capability of detection (2.1±0.2 and 0.2±0.01 µM for SPCHRPEs and HRP/SPCEs, respectively). The reproducibility was 3.4 % and 6.8 % for SPCHRPEs and HRP/SPCEs, respectively. The repeatability was 2.2 % and 7.1 % for SPCHRPEs and HRP/SPCEs, respectively. The specificity towards different biogenic amines was analyzed. The developed biosensors were applied to the determination of tyr content in cheese samples.

Screen-Printed Electrode-Based Sensors for Food Spoilage Control: Bacteria and Biogenic Amines Detection

“…( B ) Schematic representation of the enzymatic reaction occurring at the surface of the HRP/SPCE sensor for tyramine detection; Compound I and compound II are reaction intermediates (compound I (oxidation state +5) comprising a ferryl species (Fe 4+ =O) and a porphyrin radical cation; compound II (oxidation state +4) is formed by the first reduction of the porphyrin radical cation). Reproduced from [ 113 ] with permission from Wiley. ( C ) Scheme of the enzymatic and electrochemical reaction occurring on DAO-MB mono- and bi-enzymatic sensors for biogenic amines (BAs) detection.…”

“…With the aim of obtaining more selective enzymatic sensors, the use of other enzymes as recognition element has been reported: e.g., tyrosinase [ 109 ] and histamine dehydrogenase [ 115 ]. A noteworthy example of a selective SPE-based enzymatic sensor for tyramine is the one developed by Calvo-Pérez et al [ 113 ]. In this work HRP was used as recognition element for tyramine, which is not among the common substrates for this enzyme.…”

Development of an Enzyme-Linked Immunosorbent Assay for the Detection of Tyramine as an Index of Freshness in Meat and Seafood

“…Several analytical methods such as HPLC − coupled with mass spectrometry, − gas chromatography–mass spectrometry, ion chromatography, − thin layer chromatography, − capillary electrophoresis, − electrochemical sensors, and biosensors − have been established to detect tyramine in foods.…”