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Application of Bismuth(III)-Entrapped XO Biosensing System for Xanthine Determination in Beverages

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Abstract

A xanthine biosensor was prepared by electrochemical immobilization of xanthine oxidize enzyme onto carbon paste electrode via entrapment of Bi3+. After the optimization of experimental parameters, analytical characteristics were investigated. Two linear ranges between 0.02 and 0.06 and 1–7.5 μM with the equation y = 93.00x + 0.12 and y = 1.07x + 18.03 with the correlation coefficients of R 2 = 0.9951 and R 2 = 0.9931, respectively, were obtained for this biosensing system. RSD value was calculated for 0.04 μM xanthine (n = 5) and found as 3.84%. LOD and LOQ values were also calculated and revealed as 1.30 × 10−8 and 4.3 × 10−8 M, respectively. Then, this biosensor was applied for xanthine detection in real samples. As a sample treatment, only necessary dilutions were made. Four types of beverages including wine, energy drink, peach, and sour cherry juice were used for this purpose. Obtained recovery values demonstrate that this system is applicable for xanthine detection in real samples without needing any laborious sample pretreatment procedures.

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Acknowledgments

We would like to thank Dr. Atilla Çoşkun and Dr. Ergün Taşarkuyu from the Muğla University Physics Department for their valuable help for AFM images.

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Authors and Affiliations

  1. Faculty of Science, Chemistry Department, Mugla University, 48000, Kötekli, Mugla, Turkey

    Ulku Anik & Meliha Çubukçu

  2. Faculty of Science, Chemistry Department, Ege University, 35100, Bornova, Izmir, Turkey

    Meliha Çubukçu

Authors
  1. Ulku Anik
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  2. Meliha Çubukçu
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Correspondence to Ulku Anik.

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Anik, U., Çubukçu, M. Application of Bismuth(III)-Entrapped XO Biosensing System for Xanthine Determination in Beverages. Food Anal. Methods 5, 716–722 (2012). https://doi.org/10.1007/s12161-011-9304-3

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  • DOI: https://doi.org/10.1007/s12161-011-9304-3

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