CORE
🇺🇦
make metadata, not war
Services
Services overview
Explore all CORE services
Access to raw data
API
Dataset
FastSync
Content discovery
Recommender
Discovery
OAI identifiers
OAI Resolver
Managing content
Dashboard
Bespoke contracts
Consultancy services
Support us
Support us
Membership
Sponsorship
Community governance
Advisory Board
Board of supporters
Research network
About
About us
Our mission
Team
Blog
FAQs
Contact us
Graphene-titanium dioxide nanocomposite based hypoxanthine sensor for assessment of meat freshness
Authors
Jasmine A. V. Albelda
Gil Nonato C. Santos
Lia A. Stanciu
Aytekin Uzunoglu
Publication date
15 March 2017
Publisher
Animo Repository
Abstract
We report on the fabrication of a graphene/titanium dioxide nanocomposite (TiO2-G) and its use as an effective electrode material in an amperometric hypoxanthine (Hx) sensor for meat freshness evaluation. The nanocomposite was characterized by TEM, XRD, FTIR, XPS, TGA, BET, and CV using the redox couples [Fe(CN)6]−3/−4 and [Ru(NH3)6]+3/+2 respectively. The TiO2/G nanocomposite offered a favorable microenvironment for direct electrochemistry of xanthine oxidase (XOD). The fabricated Nafion/XOD/TiO2-G/GCE sensor exhibited excellent electro catalytic activity towards Hx with linear range of 20 μM to 512 μM, limit of detection of 9.5 μM, and sensitivity of 4.1 nA/μM. In addition, the biosensor also demonstrated strong anti-interference properties in the presence of uric acid (UA), ascorbic acid (AA) and glucose. Minimal interference of xanthine (Xn) was observed at ~7%. Moreover, the biosensor showed good repeatability (4.3% RSD) and reproducibility (3.8% RSD). The reported biosensor was tested towards the detection of Hx in pork tenderloins stored at room temperature for seven days. There was a good correlation (r=0.9795) between biosensor response and measurements obtained by a standard enzymatic colorimetric method. The TiO2-G nanocomposite is therefore an effective electrode material to be used in electrochemical biosensors to assess the freshness of meat. © 2016 Elsevier B.V
Similar works
Full text
Available Versions
Animo Repository - De La Salle University Research
See this paper in CORE
Go to the repository landing page
Download from data provider
oai:animorepository.dlsu.edu.p...
Last time updated on 03/12/2021