Low-Cost Electrochemical Determination of Acrylamide in Processed Food Using a Hemoglobin - Iron Magnetic Nanoparticle - Chitosan Modified Carbon Paste Electrode

Author(s)

Navarro, Kamily M. ^[1] ; Silva, Jocimara C. ^[1] ; Ossick, Marina Vian ^[1] ; Nogueira, Alessandra B. ^[1] ; Etchegaray, Augusto ^[1] ; Mendes, Renata K. ^[1]

Affiliation

^[1] Pontificia Univ Catolica Campinas PUC Campinas, Fac Quim, Rua Prof Doutor Euryclides Jesus Zerbini 1516, BR-13087571 Campinas, SP - Brazil

• Document type: Journal article
• Source: Analytical Letters; v. 54, n. 7 JUL 2020.
• Web of Science Citations: 0

Abstract

Acrylamide is a neurotoxin that is potentially carcinogenic to animals. In processed food, it is a side product of the Maillard reaction that is primarily formed when a carbohydrate-reach food is fried or baked. In this work, a sensitive and low-cost biosensor was prepared on a simple carbon paste electrode. Hemoglobin was initially fixed on a hybrid nanocomposite composed of iron magnetic nanoparticles with a layer of chitosan. The nanocomposite/hemoglobin was mixed with carbon paste to produce a biosensor. The device presented repeatability for both measurement and construction, with relative errors of 4.14% and 4.68%, respectively. The calibration curve presented linearity (R(2)equal to 0.9945) for acrylamide concentrations ranging from 10 to 171 nmol L-1. The limits of detection was 0.06 nmol L-1, respectively, with analytical recoveries from 90.83% to 103.64%. The device was successfully used for the analysis of French fries . These results show that a simple and sensitive device was constructed, which is suitable to monitor the levels of acrylamide in food. (AU)

• FAPESP's process: 13/20570-6 - Sustainable production of biosurfactants with applications for medicine and environmental remediation
• Grantee: Augusto Etchegaray Júnior
• Support Opportunities: Regular Research Grants