Amperometric capsaicin biosensor based on covalent immobilization of horseradish peroxidase (HRP) on acrylic microspheres for chilli hotness determination

Author:

Mohammad Rosmawani,Ahmad Musa,Heng Lee Yook

Funder

e-Science Fund

Universiti Kebangsaan Malaysia

Publisher

Elsevier BV

Subject

Materials Chemistry,Electrical and Electronic Engineering,Metals and Alloys,Surfaces, Coatings and Films,Condensed Matter Physics,Instrumentation,Electronic, Optical and Magnetic Materials

Reference46 articles.

1. Capsaicin: a review of its pharmacology and clinical applications;Hayman;Curr. Anaesth. Crit. Care,2008

2. Peroxidase-catalysed oxidation of capsaicinoids: steady-state and transient-state kinetic studies;Goodwin;Arch. Biochem. Biophys.,2003

3. Carbon nanotube-based electrochemical sensors for quantifying the ‘heat’ of chilli peppers: the adsorptive stripping voltammetric determination of capsaicin;Kachoosangi;Analyst,2008

4. Effects of extensive consumption of hot red pepper fruit on liver of rabbit;Dkhil;J. Med. Plants Res.,2010

5. The histological changes in pancreas of Wistar rats fed with diets containing Yaji (local meat sauce);Nwaopara;J. Exp. Clin. Anat.,2004

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