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Smartphone-interrogated test supports for the enzymatic determination of putrescine and cadaverine in food

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Abstract

Diamino-oxidase (DAO), horseradish peroxidase (HRP), and tetramethylbenzidine (TMB) have been immobilized into cellulose to obtain circular cellulose test supports (CCTSs) for the determination of cadaverine (Cad) and putrescine (Put). During the enzymatic reaction, TMB is oxidized and a blue spot is obtained. This color (RGB coordinates) is measured with a smartphone and a commercial application. The highest sensitivity is provided by the component R and a linear response is observed for low biogenic amine (BA) concentrations, but a second-order polynomial response better fits the experimental results for a wider concentration range. This has been successfully explained with a model developed to explain the RGB values obtained in this type of analytical system. Optimization studies enable CCTSs to be obtained for Put and Cad determination, which could be used (kept at 4 °C) for at least 45 days if a stabilizer (StabilCoat™ or StabilGuard™) is added during its synthesis. In these conditions, the R coordinate follows the model up to at least 4 × 10−4 M Put and/or Cad (both analytes give the same response). The method permits the Put and Cad determination from 5 × 10−5 M up to 4 × 10−4 M (RSD = 3%, n = 3). The CCTSs have been applied to Put + Cad determination in a tuna sample without any interference by other biogenic amines. The concentration found statistically agrees with that obtained using a HPLC-MS-validated method.

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Acknowledgments

J Navarro thanks to the Government of Aragon (DGA) for a grant. The authors are also very grateful to Dr. Francisco Palacios and MSc Cristina Asensio from Laboratorio de Salud Pública de Aragón (LSPA, DGA) for their invaluable help. This work was the winner of a Poster Prize awarded for excellent presentation of particularly significant innovative analytical research at X CIE/XXVI RNE. This award was sponsored by Analytical and Bioanalytical Chemistry.

Funding

This work was supported by the MINECO of Spain (project CTQ2016-76846R) and by research groups funding DGA-FEDER (group E25_17R).

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Authors and Affiliations

  1. Nanosensors and Bioanalytical Systems (N&SB), Analytical Chemistry Department, Faculty of Sciences, Aragon Institute of Nanoscience, University of Zaragoza, 50009, Zaragoza, Spain

    Isabel Sanz-Vicente, Susana de Marcos & Javier Galbán

  2. Nanosensors and Bioanalytical Systems (N&SB), Analytical Chemistry Department, Faculty of Sciences, University of Zaragoza, 50009, Zaragoza, Spain

    Ángel López-Molinero & Jesús Navarro

  3. Analytical Chemistry Department, Faculty of Sciences, University of Zaragoza, 50009, Zaragoza, Spain

    Pablo Cebrián, Chantal Arruego & Victor Visiedo

Authors
  1. Isabel Sanz-Vicente
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  2. Ángel López-Molinero
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  3. Susana de Marcos
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  4. Jesús Navarro
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  8. Javier Galbán
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Correspondence to Isabel Sanz-Vicente.

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Sanz-Vicente, I., López-Molinero, Á., de Marcos, S. et al. Smartphone-interrogated test supports for the enzymatic determination of putrescine and cadaverine in food. Anal Bioanal Chem 412, 4261–4271 (2020). https://doi.org/10.1007/s00216-020-02677-7

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  • DOI: https://doi.org/10.1007/s00216-020-02677-7

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