Nanomaterial-Based Sensing and Biosensing of Phenolic Compounds and Related Antioxidant Capacity in Food
Abstract
:1. Introduction
1.1. Phenolic Componds and Health
1.2. Phenolic Compounds and Food Technology
1.3. Analysis of Phenolic Compounds and Antioxidant Capacity
1.4. Nanomaterials
2. Optical Sensing
2.1. Gold Nanoparticles
2.2. Silver Nanoparticles
2.3. Other Metal Nanoparticles
2.4. Quantum Dots
3. Electrochemical Strategies
3.1. CNTs
3.2. Carbon Black
3.3. Graphene
3.4. Alternative Strategies Based on Nanomaterials
4. Nanomaterial-Based Enzyme Electrodes
5. Conclusions and Perspectives
Acknowledgments
Conflicts of Interest
Abbreviations
ABTS• | 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) |
AOC | Antioxidant capacity |
AgNPs | Silver nanoparticles |
AuNPs | Gold nanoparticles |
B-DD | Boron doped diamond |
B-GR | Boron-doped graphene |
BSA | Bis(trimethylsilyl)acetamide |
CB | Carbon Black |
CBNPs | Carbon black nanoparticles |
CeONPs | Cerium oxide nanoparticle-based |
CNTs | Carbon nanotubes |
CPE | Carbon paste electrode |
CS | Chitosan |
CTAC | Cetyltrimethylammonium chloride |
CUPRAC | Cupric ion reducing antioxidant capacity |
CV | Cyclic Voltammetry |
DMF | Dimetylformamide |
DMSO | Dimethyl sulfoxide |
DPPH• | 2,2-Diphenyl-1-picrylhydrazyl |
DPV | Differential pulse voltammetry |
DPV | Voltammetry |
FIA-AD | Flow-injection analysis with amperometric detection |
FRAP | Ferric reducing ability of plasma |
FTIR | Fourier transform infrared spectroscopy |
GCE | Glassy carbon electrode |
GEAC | Gallic acid equivalent antioxidant capacity |
GR | Graphene |
GNR | Graphene nanoribbon |
GRO | Graphene oxide |
GRQDs | Graphene quantum dots |
H | High |
IONPs | Iron oxide nanoparticles |
L | Lower |
Lacc | Laccase |
LLE | Liquid–liquid extraction |
LOD | Limit of detection |
LOQ | Limit of quantification |
LSPR | Localized surface plasmon resonance |
MAE | Microwave assisted extraction |
MNPs | Metal nanoparticles |
m-phenol | Mono-phenol |
MWCNTs | Multi-walled carbon nanotubes |
Nanoceria | Cerium (IV) oxide NPs |
N-GR | Nitrogen doped graphene |
N-GR | Nitrogen-doped graphene |
NM | Nanomaterials |
NPs | Nanoparticles |
o-diphenol | Ortho-diphenol |
ORAC | Oxygen radical absorbance capacity |
PANI | Polyaniline |
PCs | Polyphenolic compounds |
PCA | Principal component analysis |
PEDOT | Poly (3,4-ethylenedioxythiophene) |
PEI | Polyethylenimine |
PLE | Pressurized liquid extraction |
PMMA | Polymethyl metacrylate |
Polytyr | Polytyrosine |
PPO | Polyphenol oxidase |
PSS | Poly(styrene sulfonate) |
PtNPs | Platinum nanoparticles |
PVA | Poly(vinyl alcohol) |
QDs | Quantum dots |
RhNPs | Rhodium nanoparticles |
SCE | Super critical extraction |
SLE | Solid-liquid extraction |
SPE | Screen printed electrode |
SPE | Solid phase extraction |
SWCNTs | Single-walled carbon nanotubes |
SWV | Square Wave Voltammetry |
SWV | Square Wave Voltammetry |
TA | Total aglycones |
TEAC | Trolox equivalent antioxidant capacity |
TEM | Transmission electron microscopy |
TG | Total glycosides |
T-GR | Thermally reduced graphene |
TP | Total Polyphenols |
TRAP | Total Reactive Antioxidant Potential |
UAE | Ultrasonic assisted extraction |
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Work Aim | Nanomaterial | Food Matrix | Sample Pretreatment | Method Principles | Detection Mechanism | Ref. |
---|---|---|---|---|---|---|
AOC samples comparison | AuNPs | Fruit extracts | LLE | Au reduction, mild condition | Optical: LSPR | [47] |
AOC new index proposal/sample evaluation | AuNPs | Olive oil | SPE | Au reduction, mild condition | Optical: LSPR | [46] |
TP new index proposal/sample evaluation | AuNPs | Olive oil, Chocolate | No required (sample dilution in DMSO) | Au reduction in fat matrix, DMSO strategic solvent | Optical: LSPR | [48] |
AOC samples evaluation | AuNPs | Rapeseed | LLE | Au reduction at pH 4.6 | Optical: LSPR | [49] |
AOC paper based sensor realization | AuNPs | Tea, Wine | Infusion/No required | Au reduction on paper | Visual, Optical (LSPR) | [44] |
AOC sample evaluation | AgNPs | Fruit juices, Olive Oil | Infusion/LLE | AgNPs seed-growth | Optical (LSPR) | [50] |
AOC sample evaluation | AgNPs | Ginger | LLE | AgNPs seed-growth | Optical (LSPR) | [51] |
AOC samples evaluation | AgNPs | Rapeseed | LLE | Ag reduction, 1 h | Optical (LSPR) | [52] |
AOC evaluation | Ceria NPs | Teas, medicinal mushrooms | Infusion | Ce(IV) reduction and ceria NPs colour inhibition, both on paper | Visual, Optical (LSPR) | [53] |
AOC sample evaluation | Cerium oxide NPs | Rapeseed and its By-Products | LLE | Ce(IV) reduction, mild condition 60 min | Optical (LSPR) | [54] |
AOC sample evaluation | Iron oxide NPs | Rapessed oil | LLE | Fe (III) reduction, mild condition 50 min | Optical (LSPR) | [55] |
AOC and total catechins evaluation | Rhodium NPs | Teas | Infusion | RhNPS LSPR shifting | Optical (LSPR) | [56] |
Polyphenols evaluation | Ti(IV)oxo, ZnO, SiO2, ZrO2, TiO2, Fe2O3, CeO2 nanoparticles | Green Tea | Infusion | MNPs-oxides surface complexation with polyphenols | Visual color changes | [57] |
TP estimation | CdTe QDs | Teas | Infusion | CdTe QDs fluorescence quenching inhibition | Fluorescence | [58] |
Fluorescence | CdTe QDs | Plant extracts | LLE | CdTe QDs laccase mediated/fluorescence quenching | Fluorescence | [59] |
TP estimation | CdTe–sodium periodate | Tea, Herbal infusions | Infusion | CdTe QDs fluorescence quenching inhibition | Fluorescence | [60] |
TP estimation | Graphene QDs | Olive oil extracts | LLE | Graphene QDs quenching | Fluorescence | [61] |
AOC estimation | Graphene QD | Wine samples | Dilution | Graphene QDs quenching on paper | Fluorescence | [62] |
Work Aim | Nanomaterial | Food Matrix | Sample Pretreatment | Method Principles | Detection Mechanism | Linear Range/LOD | Ref. |
---|---|---|---|---|---|---|---|
AOC sample evaluation | SWCNTs | Red/white wine | No required (sample dilution) | Polyphenols ox. at GCE-SWCNTs | DPV | Gallic acid: 5.0 × 10−7 to 1.5 × 10−5; 3.0 × 10−7 mol L−1 | [84] |
TP estimation | MWCNTs | Red/white wine | No required (sample dilution) | Polyphenols ox. at GCE-MWCNTs | FIA-amperometric | Phenolic acids: 1.0 × 10−7 to 1.0 × 10−4 mol L−1 | [85] |
o-Diphenol evaluation | MWCNTs-NH2-Mo | Olive oil | SPE | o-diphenols selective oxidation at SPE-Mo/MWCNTs-NH2 | FIA-amperometric | Catechol: 0.2–5.0 × 101 mg L−1 | [64] |
AOC evaluation | MWCNTs | Cognac and brandie | No required (sample dilution) | Polyphenols ox. at GCE-MWCNTs | Amperometry | Ellagic acid: 0.7 × 10−6–5.3 × 10−5 mol L−1; 0.2 × 10−6 mol L−1 | [86] |
AOC evaluation | MWCNTs | Coffee beans and infusions | Infusion | Polyphenols ox. at GCE-MWCNTs | DPV | Chlorogenic acid: 1.0 × 10−6 – 1.1 × 10−3 mol L−1; 0.21 × 10−7 mol L−1 | [87] |
AOC evaluation | MWCNTs | Red/white wine | No required (sample dilution) | Polyphenols ox. at GCE-MWCNTs | Chronocoulometry | Gallic acid: 5.2 × 10−7–2.9 × 10−4 mol L−1; 1.4 × 10−7 mol L−1 | [88] |
TP estimation | MWCNTs | Tea | Infusion | Polyphenols ox. at GCE-SWCNT/Polytyr | Amperometry | Gallic acid: 5.0 × 10−7 and 1.7 × 10−4 mol L−1; 8.8 × 10−9 mol L−1 | [89] |
Total isoflavones and evaluation of polyphenols profiles. | SPE-MWCNTs | dietary supplement/apples and pears extracts | No required (sample dilution)/LLE | Chip flow injection/separation ox at and channel SPE-MWCNTs | Chip flow injection and separation/amperometric detection | Genistein: 0.3–1.5 × 101 mg L−1; 0.4 × 10−1 mg L−1. Phloridzin: 1.0 × 101–1.5 mg 102 L−1; 1.2 mg L−1 | [90] |
Total glycosides (TG) and total aglycones (TA) Isoflavones | SWCNTs | soy extracts | LLE | Chip separation ox at and channel Press-produced MWCNTs transducer | Chip separation/amperometric detection | Genistein and Daidzein: 2.0 × 10−5–5.0 × 10−4 mol L−1; 2.0 × 10−5 mol L−1 | [91] |
Polyphenols studies | CB | - | - | Polyphenols ox. at SPE-CB | SWV | Gallic acid: 1.0 × 10−5–1.0 × 10−4 mol L−1; 1.0 × 10−6 mol L−1 | [92] |
AOC evaluation of o-diphenols and m-phenols | CB | Olive oil | SPE | Polyphenols ox. at a Press-produced CB transducer | DPV | Tyrosol and hydroxytrosol: 1.0 × 10−5–7.5 × 10−5 mol L−1; 6.0 × 10−6 and 2.0 × 10−5 mol L−1, respectively | [93] |
AOC evaluation | CB (Printex L6 carbon)-AgNPs | wine | No required (sample dilution) | Polyphenols ox. at GCE-CB/AgNPs | DPV | Gallic acid: 5.0 × 10−7–8.5 × 10−6 mol L−1; 6.6 × 10−8 mol L−1 | [94] |
AOC evaluation | GR-boron-doped | Tea | Infusion | Polyphenols ox. at GCE-GR/boron doped | DPV | Gallic acid: 1.2 × 10−6–1.2 × 10−5 mol L−1 | [95] |
AOC evaluation | GR-thermally reduced | Beer | No required (sample dilution) | Polyphenols ox. at GCE-GR/thermally reduced | DPV | Catechin: 1.2 × 10−6–1.2 × 10−5 mol L−1 | [96] |
AOC evaluation | GR reduced-Fe2O3/Chitosan | Red/white wine | No required (sample dilution) | Polyphenols ox. at GCE-GR reduced-Fe2O3/Chit | DPV | Gallic acid: 1.0 × 10−6 mol L−1–1.0 × 10−4 mol L−1 ; 1.5 × 10−7 mol L−1 | [97] |
AOC evaluation | GR-PEDOT-poly (styrenesulfonate) | herbs and herbal beverages | LLE/Dilution | Indirect evaluation via DPPH• ox. at SPE-GR/PEDOT/PSS | Chronoamperometry | Trolox: 5.0 × 10−6–3.0 × 10−5 mol L−1; 0.6 × 10−6 mol L−1 | [98] |
Polyphenols evaluation (proof) | Maghemite NPs-tannic acid | blueberry | LLE | Polyphenols ox. at CPE-SAMN/TA | SWV | Hydroquinone: 2.5 × 10−5–5.0 × 10−4 mol L−1; 8.6 × 10−6 mol L−1 | [99] |
AOC evaluation (o-diphenols) | Cerium (IV)oxide NPs | Red/white wine | No required (sample dilution) | Polyphenols ox at quinines, quinines reduction at SPE-CeO (IV)NPs | Amperometry | Gallic acid: 2.0 × 10−6–2.0 × 10−5 mol L−1; 1.5 × 10−6 mol L−1 | [100] |
Polyphenols content double index | graphitized mesoporous carbon/Chitosan | Tea | Infusion | Polyphenols ox Polyphenols ox at GCE-Chit/GMC at two potentials | FIA-amperometric(double potential) | 1,2,3-THB, and (1,2,3-THB, 1,2-DHB,1,3-DHB): 0.1 × 10−6–1.0 × 10−4 mol L−1; 1.1 × 10−6 mol L−1 and 0.9 × 10−6 mol L−1, respectively | [101] |
Polyphenols evaluation/resolve phenolic mixture | copper nanoparticles | Wine | No required (sample dilution) | epoxy–graphite-(bio-)electronic array | CV data input for artificial neural network | - | [102] |
Work Aim | Nanomaterial | Enzyme/Biological Element | Immobilization | Food Matrix | Sample Pretreatment | Principle | Linear Range/LOD | Ref. |
---|---|---|---|---|---|---|---|---|
TP estimation | MWCNT-Chitosan | Laccase from Trametes versicolor | MWCNT/Chitosan electrodeposition entrapping | Sage and mint | LLE | Laccase phenols derived quinones Amperometric reduction at Gold sheet-MWCNT/CS | Rosmarinic acid: 9.1 × 10−7; 1.2 ×10−5; 2.3 × 10−7 mol·L−1 | [114] |
TP index | SWCNT/MWNCT | Laccases from Trametes versicolor (TvL) and Trametes hirsuta (ThL) | PAP cross-linking | Red and white wine | No required (sample dilution) | Laccase phenols derived quinones FIA-Amperometric reduction at SPE-SWCNT | Gallic Acid: 0.1–1.7 × 101 mg·L−1; 0.1 mg·L−1 | [115] |
TP evaluation | C-MWCNT-PANI/AgNPs | laccase from Ganoderma sp. | Covalent onto AgNPs/C-MWCNT/PANI | Tea leaves, alcoholic beverages, pharmaceutical formulations | Infusion/no required (sample dilution) | Laccase phenols derived quinones Amperometric reduction at gold electro-C-MWCNT-PANI/AgNPs | Guaiacol: 1.0 × 10−5–5.0 × 10−4 mol·L−1; 5.0 × 10−8 mol·L−1 | [116] |
TP evaluation | C-MWCNT-PANI/NiNPs | laccase from Ganoderma sp. | Covalent onto NiNPs/C-MWCNT/PANI | Fruit juices | No required (sample dilution) | Laccase phenols derived quinones CV reduction at gold electrdo-C-MWCNT-PANI/NiNPs | Guaiacol: 1.0 × 10−5–5.0 × 10−4 mol·L−1; 5.0 × 10−8 mol·L−1 | [117] |
TP evaluation | GRO-PtNPs | Laccase from: Trametes versicolor | Nafion entrapping | tea infusions | Infusion/ | Laccase phenols derived quinones Amperometric reduction at SPE-GRO/PtNPs/Nafion | Caffeic acid: 2.0 × 10−7–2.0 × 10−6 mol·L−1; 9.0 × 10−8 mol·L−1 | [118] |
TP evaluation | Fullerene-AuNPs | Laccase from: Trametes versicolor | Covalent onto Au-SAM/AuNPs-Linker/Fullerenols/TvL | Red and white wine | No required (sample dilution) | Laccase phenols derived quinones FIA-amperometric reduction at gold electrode-SAM/AuNPs Linker/Fullerenols | Gallic acid: 3.0 × 10−5–3.0 × 10−4 mol·L−1; 6.0 × 10−6 mol·L−1 | [119] |
TP evaluation | GRQDs-MoS2/nanoflakes | Laccase from: Trametes versicolor | Electrostatic interaction laccase/GRQDs | Red wine | No required (sample dilution) | Laccase phenols derived quinones Amperometric reduction at SPE-GRQDs-MoS2/nanoflakes | caffeic acid: 3.8 × 10−7–1.0 × 10−4 mol·L−1; 3.2 × 10−7 mol·L−1; | [120] |
TP evaluation | GRO-MWCNTs | Laccase from: Trametes versicolor/tyrosinase from mushroom | BSA reticulated with GA/chitosan entrapping | fruit juices | Centrifugation (sample dilution) | Laccase/tyrosinase phenols derived quinones Amperometric reduction at GCE-GRO/MWCNTs | Catechol: 1.0 × 10−6–3.0 × 10−4 mol·L−1 ; 3.0 × 10−7 mol·L-1 | [121] |
TP evaluation | CB | Tyrosinase from mushroom | Entrapping | Olive oil | LLE | Laccase phenols derived quinones Amperometric reduction at Carbon paste electrode-CB | Catechol: 1.25 × 10−8 to 1.5 × 10−4 mol·L−1; of 6.0 × 10−9 | [122] |
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Della Pelle, F.; Compagnone, D. Nanomaterial-Based Sensing and Biosensing of Phenolic Compounds and Related Antioxidant Capacity in Food. Sensors 2018, 18, 462. https://doi.org/10.3390/s18020462
Della Pelle F, Compagnone D. Nanomaterial-Based Sensing and Biosensing of Phenolic Compounds and Related Antioxidant Capacity in Food. Sensors. 2018; 18(2):462. https://doi.org/10.3390/s18020462
Chicago/Turabian StyleDella Pelle, Flavio, and Dario Compagnone. 2018. "Nanomaterial-Based Sensing and Biosensing of Phenolic Compounds and Related Antioxidant Capacity in Food" Sensors 18, no. 2: 462. https://doi.org/10.3390/s18020462
APA StyleDella Pelle, F., & Compagnone, D. (2018). Nanomaterial-Based Sensing and Biosensing of Phenolic Compounds and Related Antioxidant Capacity in Food. Sensors, 18(2), 462. https://doi.org/10.3390/s18020462