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Construction of novel nonenzymatic Xanthine biosensor based on reduced graphene oxide/polypyrrole/CdO nanocomposite for fish meat freshness detection

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Abstract

A novel nonenzymatic voltammetric Xanthine biosensor was constructed based on a three-dimensional porous nanocomposite of reduced graphene oxide/polypyrrole/CdO nanocomposite modified glassy carbon electrode (GCE/rGO/PPy/CdO) for measuring of Xanthine. The structure and morphology of rGO/PPy/CdO nanocomposites were characterized by field emission scanning microscopy, Raman spectroscopy, X-ray diffraction, UV–vis spectroscopy, Fourier transform infrared and X-ray photoelectron spectroscopy. The GCE/rGO/PPy/CdO based biosensor exhibited excellent electrocatalytic activity and high stability for Xanthine oxidation. Under optimized conditions, the linearity between the current response and the Xanthine concentration was obtained in the range of 1–800 µM with a detection limit of 0.11 μM (S/N = 3). The biosensor was used to determine the Xanthine in fish meat with satisfactory results.

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Acknowledgements

The authors gratefully acknowledge partial financial support from the Research Council of Alzahra University.

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  1. Department of Chemistry, Faculty of Physics and Chemistry, School of Science, Alzahra University, 1993891167, Vanak, Tehran, Iran

    Kh. Ghanbari & F. Nejabati

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  1. Kh. Ghanbari
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Correspondence to Kh. Ghanbari.

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Ghanbari, K., Nejabati, F. Construction of novel nonenzymatic Xanthine biosensor based on reduced graphene oxide/polypyrrole/CdO nanocomposite for fish meat freshness detection. Food Measure 13, 1411–1422 (2019). https://doi.org/10.1007/s11694-019-00057-z

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