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Recent progress in nanomaterial-based electrochemical and optical sensors for hypoxanthine and xanthine. A review

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Abstract

This review (with 160 ref.) summarizes the progress that has been made in the methods for chemical or biochemical sensing of hypoxanthine and xanthine, which are produced as part of purine metabolism and are precursors of uric acid. An introduction discusses the importance of hypoxanthine and xanthine as analytes due to their significance in the clinical and food science, together with the conventional methods of analysis. A large section covers methods for the electrochemical hypoxanthine and xanthine sensing. It is divided into subsections according to the nanomaterials used including carbon nanomaterials, meal oxide nanoparticles, metal organic frameworks, conductive polymers, and bio-nanocomposites. A further large section covers optical methods for hypoxanthine and xanthine sensing, with subsections on nanomaterials including carbon nanomaterials, nanosheets, nanoclusters, nanoparticles, and their bio-nanocomposites. A concluding section summarizes the current status, addresses current challenges, and discusses future perspectives.

Schematic representation of the hypoxanthine and xanthine electrochemical and optical sensors incorporating various nanomaterials like graphene, carbon nanotubes (CNT), quantum dots (QD), nanoparticles and polymers, which are implemented in clinical and food analysis.

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  1. Monash Institute of Pharmaceutical Sciences, Monash University, 381 Royal Parade, Parkville, VIC, 3052, Australia

    Muamer Dervisevic

  2. Department of Mechanical and Aerospace Engineering, Monash University, Clayton, VIC, 3800, Australia

    Esma Dervisevic

  3. Department of Pharmaceutical Sciences, School of Medicine, University of California Irvine, Irvine, CA, 92697-4625, USA

    Mehmet Şenel

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Dervisevic, M., Dervisevic, E. & Şenel, M. Recent progress in nanomaterial-based electrochemical and optical sensors for hypoxanthine and xanthine. A review. Microchim Acta 186, 749 (2019). https://doi.org/10.1007/s00604-019-3842-6

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