Development of a disposable pyruvate biosensor to determine pungency in onions (Allium cepa L.)
| dc.contributor.author | Abayomi, Louise Anike | |
| dc.contributor.author | Terry, Leon A. | |
| dc.contributor.author | White, S. F. | |
| dc.contributor.author | Warner, P. J. | |
| dc.date.accessioned | 2008-02-13T12:42:24Z | |
| dc.date.available | 2008-02-13T12:42:24Z | |
| dc.date.issued | 2006-05-15 | |
| dc.description.abstract | A disposable prototype pyruvate biosensor was constructed using pyruvate oxidase immobilised on mediated meldolas blue electrodes to determine pungency in onions (Allium cepa L.). The optimum operating potential was +150 mV (versus Ag/AgCl). A strong correlation between the biosensor response and untreated onion juice of known pyruvate concentration 2–12 μmol/g fresh weight (FW) was demonstrated. The biosensor was able to differentiate between low and high pungency onions. The detection limit using 1 unit of pyruvate oxidase was 1–2 μmol/g FW. Optimum concentrations of co-factors TPP, FAD and MgSO4 comprising the enzyme cocktail were determined as being 0.04, 0.1 and 30 mM, respectively. | en_UK |
| dc.identifier.citation | L.A. Abayomi, L.A. Terry, S.F. White and P.J. Warner, Development of a disposable pyruvate biosensor to determine pungency in onions (Allium cepa L.), Biosensors and Bioelectronics, Volume 21, Issue 11, 15 May 2006, Pages 2176-2179. | en_UK |
| dc.identifier.issn | 0956-5663 | |
| dc.identifier.uri | http://dx.doi.org/10.1016/j.bios.2005.10.024 | |
| dc.identifier.uri | http://hdl.handle.net/1826/2326 | |
| dc.language.iso | en | en_UK |
| dc.publisher | Elsevier | en_UK |
| dc.subject | Meldolas blue | en_UK |
| dc.subject | Fresh produce | en_UK |
| dc.subject | Quality assurance | en_UK |
| dc.subject | Sweet onions | en_UK |
| dc.title | Development of a disposable pyruvate biosensor to determine pungency in onions (Allium cepa L.) | en_UK |
| dc.type | Postprint | en_UK |