Hybrid electrochemical sensor platform for capsaicin determination using coarsely stepped cyclic squarewave voltammetry

Fluorimetric chemodosimeter for the detection of capsaicinoids in food matrices

Capsaicin is a major pungent capsaicinoids in chili pepper and it causes duodenal, liver, stomach and gastric cancer in human. Hence, the detection of capsaicinoids becomes important on health issues concern. Here we are reporting, the first organic molecule based fluorimetric sensor for capsaicin detection using simple fluorophore 4-3-(pyren-2-yl-acryloyl) phenyboronic acid (PAPA), which was synthesized via greener microwave method. The probe has detected the capsaicin selectively in presence of other biomolecules in human biofluids through the intramolecular charge transfer mechanism and supported with DFT studies. The sensor has shown an excellent response towards capsaicin from 2 to 40 µM and the limit of detection of 12.84 nM. Real time analysis was done in various food matrices having capsaicinoids and the results have clearly shown good agreement with our optimized data and it also evinced that the developed sensor can be applied to detect the level of pungency of capsaicinoids.

Flex Printed Circuit Board Implemented Graphene-Based DNA Sensor for Detection of SARS-CoV-2

Since the COVID-19 outbreak was declared a pandemic by the World Health Organization (WHO) in March 2020, ongoing efforts have been made to develop sensitive diagnostic platforms. Detection of viral RNA provides the highest sensitivity and specificity for detection of early and asymptomatic infections. Thus, this work aimed at developing a label-free genosensor composed of graphene as a working electrode that could be embedded into a flex printed circuit board (FPCB) for the rapid, sensitive, amplification-free and label-free detection of SARS-CoV-2. To facilitate liquid handling and ease of use, the developed biosensor was embedded with a user-friendly reservoir chamber. As a proof-of-concept, detection of a synthetic DNA strand matching the sequence of ORF1ab was performed as a two-step strategy involving the immobilization of a biotinylated complementary sequence on a streptavidin-modified surface, followed by hybridization with the target sequence recorded by the differential pulse voltammetric (DPV) technique in the presence of a ferro/ferricyanide redox couple. The effective design of the sensing platform improved its selectivity and sensitivity and allowed DNA quantification ranging from 100 fg/mL to [Formula: see text]/mL. Combining the electrochemical technique with FPCB enabled rapid detection of the target sequence using a small volume of the sample (5-[Formula: see text]). We achieved a limit-of-detection of 100 fg/mL, whereas the predicted value was ~33 fg/mL, equivalent to approximately [Formula: see text] copies/mL and comparable to sensitivities provided by isothermal nucleic acid amplification tests. We believe that the developed approach proves the ability of an FPCB-implemented DNA sensor to act as a potentially simpler and more affordable diagnostic assay for viral infections in Point-Of-Care (POC) applications.

Electroanalytical overview: the pungency of chile and chilli products determined via the sensing of capsaicinoids

When you bite into a chile pepper or eat food containing chile (chilli), one might feel heat, or other associated feelings, some good such as the release of endorphins, and some bad. The heat, or pungency, and related feelings from eating chile peppers are the result of their chemical composition, i.e. the concentrations of capsaicinoids. The major components are capsaicin and dihydrocapsaicin, which occur in chiles in the ratio of 6 : 4. Other capsaicinoids occur in smaller concentrations and are known as the "minor" capsaicinoids. Wilbur L. Scoville in 1912 created an organoleptic test, now known as the Scoville scale, which asked a panel of tasters to state when an increasingly dilute solution of the chile pepper in alcohol no longer burned the mouth. Following the Scoville scale, a plethora of analytical techniques later followed. In this overview, we explore the endeavours directed to the development of electrochemical-based sensors for the determination of capsaicin and related compounds, starting from their use in hyphenated laboratory set-ups to their modern use as stand-alone electroanalytical sensors. The latter have the advantage of providing a rapid and sensitive methodology that has the potential to be translated in the field; future trends and issues to be overcome are consequently suggested.

Biosensors and Sensing Systems for Rapid Analysis of Phenolic Compounds from Plants: A Comprehensive Review

Phenolic compounds are secondary metabolites frequently found in plants that exhibit many different effects on human health. Because of the relevant bioactivity, their identification and quantification in agro-food matrices as well as in biological samples are a fundamental issue in the field of quality control of food and food supplements, and clinical analysis. In this review, a critical selection of sensors and biosensors for rapid and selective detection of phenolic compounds is discussed. Sensors based on electrochemistry, photoelectrochemistry, fluorescence, and colorimetry are discussed including devices with or without specific recognition elements, such as biomolecules, enzymes and molecularly imprinted materials. Systems that have been tested on real matrices are prevalently considered but also techniques that show potential development in the field.

Biosensing of microcystins in water samples; recent advances

Safety and quality of water are significant matters for agriculture, animals and human health. Microcystins, as secondary metabolite of cyanobacteria (blue-green algae) and cyclic heptapeptide cyanotoxin, are one of the main marine toxins in continental aquatic ecosystems. More than 100 microcystins have been identified, of which MC-LR is the most important type due to its high toxicity and common detection in the environment. Climate change is an impressive factor with effects on cyanobacterial blooms as source of microcystins. The presence of this cyanotoxin in freshwater, drinking water, water reservoir supplies and food (vegetable, fish and shellfish) has created a common phenomenon in eutrophic freshwater ecosystems worldwide. International public health organizations have categorized microcystins as a kind of neurotoxin and carcinogen. There are several conventional methods for detection of microcystins. The limitations of traditional methods have encouraged the development of innovative methods for detection of microcystins. In recent years, the developed sensor techniques, with advantages, such as accuracy, reproducibility, portability and low cost, have attracted considerable attention. This review compares the well-known of biosensor types for detection of microcystins with a summary of their analytical performance.