Detection of benzoic acid by an amperometric inhibitor biosensor based on mushroom tissue homogenate


SEZGİNTÜRK M. K. , Goktug T., Dinckaya E.

FOOD TECHNOLOGY AND BIOTECHNOLOGY, cilt.43, ss.329-334, 2005 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 43 Konu: 4
  • Basım Tarihi: 2005
  • Dergi Adı: FOOD TECHNOLOGY AND BIOTECHNOLOGY
  • Sayfa Sayıları: ss.329-334

Özet

An amperometric benzoic acid-sensing inhibitor biosensor was prepared by immobilizing mushroom (Agaricus bisporus) tissue homogenate on a Clark-type oxygen electrode. The effects of the quantity of mushroom tissue homogenate, the quantity of gelatin and the effect of the crosslinking agent glutaraldehyde percent on the biosensor were studied. The optimum concentration of phenol used as substrate was 200 mu M. The bioanalytical properties of the proposed biosensor, such as dependence of the biosensor response on the pH value and the temperature, were investigated. The biosensor responded linearly to benzoic acid in a concentration range of 25-100 mu M. Standard deviation (s.d.) was 0.49 mu M for 7 successive determinations at a concentration of 75 PM. The inhibitor biosensor based on mushroom tissue homogenate was applied for the determination of benzoic acid in fizzy lemonade, some fruits and groundwater samples. Results were compared to those obtained using AOAC method, showing a good agreement.