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

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dc.contributor.authorAbayomi, Louise Anike
dc.contributor.authorTerry, Leon A
dc.contributor.authorWhite, S. F.
dc.contributor.authorWarner, P. J.
dc.date.accessioned2008-02-13T12:42:24Z
dc.date.available2008-02-13T12:42:24Z
dc.date.issued2006-05-15
dc.description.abstractA 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.citationL.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.issn0956-5663
dc.identifier.urihttp://dx.doi.org/10.1016/j.bios.2005.10.024
dc.identifier.urihttp://hdl.handle.net/1826/2326
dc.language.isoenen_UK
dc.publisherElsevieren_UK
dc.subjectMeldolas blueen_UK
dc.subjectFresh produceen_UK
dc.subjectQuality assuranceen_UK
dc.subjectSweet onionsen_UK
dc.titleDevelopment of a disposable pyruvate biosensor to determine pungency in onions (Allium cepa L.)en_UK
dc.typePostprinten_UK

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