Development of a disposable pyruvate biosensor to determine pungency in onions ( Allium cepa L.)

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 u...

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Bibliographic Details
Published in:Biosensors & bioelectronics 2006-05, Vol.21 (11), p.2176-2179
Main Authors: Abayomi, L.A., Terry, L.A., White, S.F., Warner, P.J.
Format: Article
Language:English
Subjects:
Allium cepa
Biological and medical sciences
Biosensing Techniques - instrumentation
Biosensors
Biotechnology
Electrodes
Fresh produce
Fundamental and applied biological sciences. Psychology
Meldolas blue
Methods. Procedures. Technologies
Odorants - analysis
Onions - chemistry
Oxazines
Pediococcus - enzymology
Pyruvate Oxidase
Pyruvic Acid - analysis
Quality assurance
Sweet onions
Various methods and equipments
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Summary: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 MgSO 4 comprising the enzyme cocktail were determined as being 0.04, 0.1 and 30 mM, respectively.
ISSN:0956-5663
1873-4235
DOI:10.1016/j.bios.2005.10.024