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Registro Completo |
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Biblioteca(s): |
Embrapa Instrumentação. |
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Data corrente: |
11/01/2024 |
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Data da última atualização: |
11/06/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
SANTOS, D. M. dos; MIGLIORINI, F. L.; COATRINI-SOARES, A.; SOARES, J.; MATTOSO, L. H. C.; OLIVEIRA, O. N.; CORREA, D. S. |
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Afiliação: |
ANDREY COATRINI-SOARES; UNIVERSITY OF SÃO PAULO (USP); LUIZ HENRIQUE CAPPARELLI MATTOSO, CNPDIA; UNIVERSITY OF SAO PAULO (USP); DANIEL SOUZA CORREA, CNPDIA. |
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Título: |
Low-cost paper-based sensors modified with curcumin for the detection of ochratoxin a in beverages. |
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Ano de publicação: |
2024 |
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Fonte/Imprenta: |
Sensors and Actuators Reports, v. 7, 100184, 2024. |
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Páginas: |
11 p. |
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ISSN: |
2666-0539 |
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DOI: |
https://doi.org/10.1016/j.snr.2023.100184 |
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Idioma: |
Inglês |
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Conteúdo: |
Ochratoxin A (OTA) is a mycotoxin that can contaminate food and is produced by fungal species such as Aspergillus carbonarius, Penicillium verrucosum, Aspergillus ochraceus, and Aspergillus niger [1]. OTA poses significant risks to both humans and animals, as it can cause mutagenic, carcinogenic, teratogenic, hemorrhagic, hepatotoxic, estrogenic, immunotoxic, dermatoxic, nephrotoxic, and neurotoxic effects [2–5]. Contamination with OTA can occur at various stages, including during cultivation, post-harvest, and transportation or storage of food produce. Commonly affected food items include dried fruits, cereals, nuts, corn, oats, coffee, grape juice, wine, wheat, and beer [6–9]. OTA is stable in most food-processing conditions, making it a persistent concern in the realm of food safety [4]. Consumption of OTA-contaminated food has emerged as a substantial public health issue that requires immediate attention. Currently, analytical methods such as enzyme-linked immunosorbent assay (ELISA) [10] and chromatographic assays [11] are employed to detect OTA and monitor food quality. However, these approaches are time-consuming and expensive and require sample preparation and trained personnel to operate the instruments. To address these limitations, alternative systems have been proposed, including electrochemical and optical sensors, which offer simpler procedures for detecting OTA traces [4]. Surface functionalization [5,12,13] can further enhance the performance of these sensors. Notably, paper-based sensors show great promise as they fulfill the requirements for point-of-attention food monitoring, are low-cost, portable, and versatile [14,15]. Additionally, functionalization can be accomplished using a wide range of raw, biodegradable materials [16–18]. In this study, we present an innovative paper-based sensor functionalized with curcumin for the optical and electrochemical detection of ochratoxin A (OTA), as illustrated in Scheme 1. Curcumin is a highly promising sensing element due to its affordability, widespread availability, non-toxicity, and pronounced fluorescence that is quenched in the presence of OTA [19–25]. Notably, curcumin also possesses redox-active properties, with two distinct redox centers: a β-diketone. MenosOchratoxin A (OTA) is a mycotoxin that can contaminate food and is produced by fungal species such as Aspergillus carbonarius, Penicillium verrucosum, Aspergillus ochraceus, and Aspergillus niger [1]. OTA poses significant risks to both humans and animals, as it can cause mutagenic, carcinogenic, teratogenic, hemorrhagic, hepatotoxic, estrogenic, immunotoxic, dermatoxic, nephrotoxic, and neurotoxic effects [2–5]. Contamination with OTA can occur at various stages, including during cultivation, post-harvest, and transportation or storage of food produce. Commonly affected food items include dried fruits, cereals, nuts, corn, oats, coffee, grape juice, wine, wheat, and beer [6–9]. OTA is stable in most food-processing conditions, making it a persistent concern in the realm of food safety [4]. Consumption of OTA-contaminated food has emerged as a substantial public health issue that requires immediate attention. Currently, analytical methods such as enzyme-linked immunosorbent assay (ELISA) [10] and chromatographic assays [11] are employed to detect OTA and monitor food quality. However, these approaches are time-consuming and expensive and require sample preparation and trained personnel to operate the instruments. To address these limitations, alternative systems have been proposed, including electrochemical and optical sensors, which offer simpler procedures for detecting OTA traces [4]. Surface functionalization [5,12,13] can further enhance the performance of these sensors... Mostrar Tudo |
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Palavras-Chave: |
Electrochemical detection; Optical detection; Paper-based sensor. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1160713/1/P-Low-cost-paper-based-sensors-modified-with-curcumin-for-the-detection-of.pdf
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Marc: |
LEADER 03083naa a2200265 a 4500
001 2160713
005 2024-06-11
008 2024 bl uuuu u00u1 u #d
022 $a2666-0539
024 7 $ahttps://doi.org/10.1016/j.snr.2023.100184$2DOI
100 1 $aSANTOS, D. M. dos
245 $aLow-cost paper-based sensors modified with curcumin for the detection of ochratoxin a in beverages.$h[electronic resource]
260 $c2024
300 $a11 p.
520 $aOchratoxin A (OTA) is a mycotoxin that can contaminate food and is produced by fungal species such as Aspergillus carbonarius, Penicillium verrucosum, Aspergillus ochraceus, and Aspergillus niger [1]. OTA poses significant risks to both humans and animals, as it can cause mutagenic, carcinogenic, teratogenic, hemorrhagic, hepatotoxic, estrogenic, immunotoxic, dermatoxic, nephrotoxic, and neurotoxic effects [2–5]. Contamination with OTA can occur at various stages, including during cultivation, post-harvest, and transportation or storage of food produce. Commonly affected food items include dried fruits, cereals, nuts, corn, oats, coffee, grape juice, wine, wheat, and beer [6–9]. OTA is stable in most food-processing conditions, making it a persistent concern in the realm of food safety [4]. Consumption of OTA-contaminated food has emerged as a substantial public health issue that requires immediate attention. Currently, analytical methods such as enzyme-linked immunosorbent assay (ELISA) [10] and chromatographic assays [11] are employed to detect OTA and monitor food quality. However, these approaches are time-consuming and expensive and require sample preparation and trained personnel to operate the instruments. To address these limitations, alternative systems have been proposed, including electrochemical and optical sensors, which offer simpler procedures for detecting OTA traces [4]. Surface functionalization [5,12,13] can further enhance the performance of these sensors. Notably, paper-based sensors show great promise as they fulfill the requirements for point-of-attention food monitoring, are low-cost, portable, and versatile [14,15]. Additionally, functionalization can be accomplished using a wide range of raw, biodegradable materials [16–18]. In this study, we present an innovative paper-based sensor functionalized with curcumin for the optical and electrochemical detection of ochratoxin A (OTA), as illustrated in Scheme 1. Curcumin is a highly promising sensing element due to its affordability, widespread availability, non-toxicity, and pronounced fluorescence that is quenched in the presence of OTA [19–25]. Notably, curcumin also possesses redox-active properties, with two distinct redox centers: a β-diketone.
653 $aElectrochemical detection
653 $aOptical detection
653 $aPaper-based sensor
700 1 $aMIGLIORINI, F. L.
700 1 $aCOATRINI-SOARES, A.
700 1 $aSOARES, J.
700 1 $aMATTOSO, L. H. C.
700 1 $aOLIVEIRA, O. N.
700 1 $aCORREA, D. S.
773 $tSensors and Actuators Reports$gv. 7, 100184, 2024.
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Registro original: |
Embrapa Instrumentação (CNPDIA) |
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Biblioteca |
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Classificação |
Cutter |
Registro |
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Registro Completo
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Biblioteca(s): |
Embrapa Amazônia Oriental. |
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Data corrente: |
09/05/2002 |
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Data da última atualização: |
29/01/2015 |
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Tipo da produção científica: |
Artigo em Anais de Congresso |
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Autoria: |
SOUZA, R. M. de; BITTENCOURT, P. C. S.; VEIGA, J. B. da. |
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Afiliação: |
RONAN MAGALHÃES DE SOUZA, GRADUANDO FCAP; PAULO CELSO SANTIAGO BITTENCOURT, CPATU; JONAS BASTOS DA VEIGA, CPATU. |
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Título: |
Efeito da matéria orgânica oriunda da capoeira triturada (Mulching) na produtividade de pastagem. |
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Ano de publicação: |
2000 |
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Fonte/Imprenta: |
In: SEMINÁRIO DE INICIAÇÃO CIENTIFICA DA FCAP, 10.; SEMINÁRIO DE INICIAÇÃO CIENTIFICA DA EMBRAPA AMAZÔNIA ORIENTAL, 4., 2000, Belém, PA. Resumos. Belém, PA: FCAP, 2000. |
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Páginas: |
p. 323-325. |
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Idioma: |
Português |
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Palavras-Chave: |
Brasil; Freed grasses; Freed legumes; Igarapé-Açu; Pará. |
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Thesagro: |
Capoeira; Gramínea Forrageira; Leguminosa Forrageira; Matéria Orgânica; Pastagem; Produtividade; Vegetação Secundária. |
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Thesaurus NAL: |
Amazonia; organic matter; pastures; secondary forests; yields. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/116803/1/p323-325.pdf
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Marc: |
LEADER 01064nam a2200337 a 4500
001 1395391
005 2015-01-29
008 2000 bl uuuu u00u1 u #d
100 1 $aSOUZA, R. M. de
245 $aEfeito da matéria orgânica oriunda da capoeira triturada (Mulching) na produtividade de pastagem.
260 $aIn: SEMINÁRIO DE INICIAÇÃO CIENTIFICA DA FCAP, 10.; SEMINÁRIO DE INICIAÇÃO CIENTIFICA DA EMBRAPA AMAZÔNIA ORIENTAL, 4., 2000, Belém, PA. Resumos. Belém, PA: FCAP$c2000
300 $ap. 323-325.
650 $aAmazonia
650 $aorganic matter
650 $apastures
650 $asecondary forests
650 $ayields
650 $aCapoeira
650 $aGramínea Forrageira
650 $aLeguminosa Forrageira
650 $aMatéria Orgânica
650 $aPastagem
650 $aProdutividade
650 $aVegetação Secundária
653 $aBrasil
653 $aFreed grasses
653 $aFreed legumes
653 $aIgarapé-Açu
653 $aPará
700 1 $aBITTENCOURT, P. C. S.
700 1 $aVEIGA, J. B. da
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Registro original: |
Embrapa Amazônia Oriental (CPATU) |
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