Electrochemical Determination of Capsaicinoids Content in Soy Sauce and Pot-Roast Meat Products Based on Glassy Carbon Electrode Modified with Β-Cyclodextrin/Carboxylated Multi-Wall Carbon Nanotubes

Gu, Qianhui; Lu, Chaoqun; Chen, Kangwen; Chen, Xingguang; Ma, Peisheng; Wang, Zhouping; Xu, Baocai

doi:10.3390/foods10081743

Cited by 17 publications

(7 citation statements)

References 33 publications

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“…According to prior research, it has been observed that increasing the pH value (basic medium) results in a continuous drop in peak current and a continuing movement of peak potential toward a lower potential side. 66,67 This observation suggests that the electrochemical reaction process necessitates the involvement of protons. This difference can be attributed to the deprotonation of the o-methoxyphenol moiety in capsaicin, resulting in the formation of o-methoxy phenoxide.…”

Section: ■ Results and Discussionmentioning

confidence: 96%

Electronic Tongue Based on ZnO/ITO@glass for Electrochemical Monitoring of Spiciness Levels

Ahmed,

Ansari,

Bishwanathan

et al. 2024

Langmuir

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Capsaicin, a chemical compound present in chili peppers, is widely acknowledged as the main contributor to the spicy and hot sensations encountered during consumption. Elevated levels of capsaicin can result in meals being excessively spicy, potentially leading to health issues, such as skin burning, irritation, increased heart rate and circulation, and discomfort in the gastrointestinal system and even inducing nausea or diarrhea. The level of spiciness that individuals can tolerate may vary, so what may be considered incredibly hot for one person could be mild for another. To ensure food safety, human healthcare, regulatory compliance, and quality control in spicy food products, capsaicin levels must be measured. For these purposes, a reliable and stable sensor is required to quantify the capsaicin level. To leverage the effect of zinc oxide (ZnO), herein, we demonstrated the one-step fabrication process of an electronic tongue (E-Tongue) based on an electrochemical biosensor for the determination of capsaicin. ZnO was electrodeposited on the indium tin oxide (ITO) surface. The biosensor demonstrated the two notable linear ranges from 0.01 to 50 μM and from 50 to 500 μM with a limit of detection (LOD) of 2.1 nM. The present study also included the analysis of real samples, such as green chilis, red chili powder, and dried red chilis, to evaluate their spiciness levels. Furthermore, the E-Tongue exhibited notable degrees of sensitivity, selectivity, and long-term stability for a duration of more than a month. The development of an E-Tongue for capsaicin real-time monitoring as a point-of-care (POC) device has the potential to impact various industries and improve safety, product quality, and healthcare outcomes.

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Section: ■ Results and Discussionmentioning

confidence: 96%

Electronic Tongue Based on ZnO/ITO@glass for Electrochemical Monitoring of Spiciness Levels

Ahmed,

Ansari,

Bishwanathan

et al. 2024

Langmuir

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“…Compared with rGO (the ratio was 1.38), the I D /I G of β-CD/rGO was markedly decreased (the ratio was 1.31), indicating that rGO was more dispersed on the electrode surface after the addition of β-CD (Ma et al 2017). Our previous research has proved that the better the dispersion of carbon materials, the stronger the detection performance of capsaicin (Gu et al 2021).…”

Section: Analysis Of Raman Spectramentioning

confidence: 92%

High Sensitivity Detection of Capsaicin in Red Pepper Oil Based on Reduced Graphene Oxide Enhanced by β-Cyclodextrin

Yun

Lu²,

Sun

et al. 2022

Food Anal. Methods

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Red pepper oil is a kind of condiment used in the food factories, and its spicy degree can be re ected by the content of capsaicin. However, the classi cation method of red pepper oil is too subjective to be applied in food factories. In our work, a sensitivity electrochemical sensor for detecting capsaicin was constructed based on the glassy carbon electrode (GCE) modi ed with β-cyclodextrin (β-CD) assisted reduced graphene oxide (rGO). The results showed that the introduction of β-CD made rGO more dispersed, increasing the electrochemical active surface area of β-CD/rGO, thus improving the charge transfer rate. Furthermore, polycyclodextrin with selective recognition ability was dispersed on the surface of rGO, providing the possibility of capsaicin enrichment on the surface of the sensor. Based on these reasons, the sensor had a lower detection limit (0.05 µg/mL), and the acceptable stability and antiinterference. Most importantly, β-CD/rGO/GCE displayed a satisfactory recovery rate (94.83% ~ 115.75%) in the detection of red pepper oil, and there was no statistical signi cance difference between this method and the LC-MS method.

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“…From this series, it can be observed that the lowest LODs and the widest dynamic ranges were recorded using β-cyclodextrin reduced graphene oxide polyethylene imine functionalized carbon nanotubes modified glassy carbon electrode (β-CD/ rGO/PEI-CNTs/GCE) and MXene, poly dimethyl diallyl ammonium chloride-carbon nanotubes, and β-cyclodextrin modified glassy carbon electrode (MXene/PDDA-CNTs/β-CD/GCE). [30][31][32][33] For these two sensors, β-cyclodextrin was used to ensure the dispersion of the composite. 32,33 MXene is a type of two-dimensional layered material composed of transition metal nitrides, carbides, or carbonitrides.…”

Section: Electrochemical Sensors Used For the Determination Of Topica...mentioning

confidence: 99%

Review—Novel Trends in the Determination of Pharmaceutical Compounds Commonly Found in Topical Treatments using Electrochemical Sensing Approaches

Tuchiu,

Stefan-van Staden,

van Staden

2024

J. Electrochem. Soc.

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Topical treatments rely on drugs that play a crucial role in addressing skin and mucous membrane disorders. Therefore, it is highly needed to utilize accurate analytical techniques that can determine the concentration of these chemicals in various sample matrices, including pharmaceuticals, food, and water. Currently, electrochemical sensors are predominantly used in specific fields such as biomedical, industrial, and environmental monitoring, while they have not yet been incorporated into the pharmaceutical manufacturing industry. However, electrochemical methods employing an expanding range of sensors provide a reliable, cost-effective, and efficient substitute for classical analytical methods. Their potential is highly favorable, offering possibilities for simultaneous determination, miniaturization, and real-time on-site monitoring. This work covers numerous sensors designed between 2020 and 2023 for the determination of topical drugs, highlighting their respective benefits and drawbacks while illuminating emerging trends. Moreover, it discusses the correlation between the used materials and the ease of manufacturing, to the achieved results, including dynamic range, detection limit, sensitivity, and selectivity. This work aims to serve as a valuable resource for researchers, engineers, and policymakers in the evolving field of electrochemical sensing by providing guidance and facilitating decision-making, which could lead to significant innovations in sensor technology.

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Electrochemical Determination of Capsaicinoids Content in Soy Sauce and Pot-Roast Meat Products Based on Glassy Carbon Electrode Modified with Β-Cyclodextrin/Carboxylated Multi-Wall Carbon Nanotubes

Cited by 17 publications

References 33 publications

Electronic Tongue Based on ZnO/ITO@glass for Electrochemical Monitoring of Spiciness Levels

Electronic Tongue Based on ZnO/ITO@glass for Electrochemical Monitoring of Spiciness Levels

High Sensitivity Detection of Capsaicin in Red Pepper Oil Based on Reduced Graphene Oxide Enhanced by β-Cyclodextrin

Review—Novel Trends in the Determination of Pharmaceutical Compounds Commonly Found in Topical Treatments using Electrochemical Sensing Approaches

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