A paper-based device for simultaneous determination of antioxidant activity and total phenolic content in food samples

Puangbanlang, Chanoknan; Sirivibulkovit, Kitima; Nacapricha, Duangjai; Sameenoi, Yupaporn

doi:10.1016/j.talanta.2019.02.048

Cited by 51 publications

(26 citation statements)

References 36 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Using the concept of liquid manipulation by making patterned surfaces and colorimetric reactions, paper-based microfluidic devices were used to detect contamination in liquid foods such as lime juice, orange juice, tea, drinking water, whiskey, wines, etc. 18 − 20 …”

Section: Introductionmentioning

confidence: 99%

Liquid Wicking in a Paper Strip: An Experimental and Numerical Study

Mahapatra

2020

ACS Omega

View full text Add to dashboard Cite

In this decade, paper-based microfluidics has gained more interest in the research due to the vast applications in medical diagnosis, environmental monitoring, food safety analysis, etc. In this work, we presented a set of experiments to understand the physics of the capillary flow phenomenon through paper strips. Here, using the wicking phenomenon of the liquid in porous media, experimentally, we find out the capillary height of the liquid in filter paper at different time intervals. It was found that the Lucas–Washburn (L–W) model, as well as the evaporation model, fails to predict the capillary rise accurately. However, the detailed numerical solution shows a better similarity with the experimental results. We have also shown the different regimes of the wicking phenomenon using scaling analysis of the modified L–W model. The capillary rise method was applied to detect the added water content in milk. We used milk as a liquid food and found the added water content from the change in the capillary height at different concentrations of milk. Finally, results obtained from the paper-based device were verified with the commercially available lactometer data.

show abstract

Section: Introductionmentioning

confidence: 99%

Liquid Wicking in a Paper Strip: An Experimental and Numerical Study

Mahapatra

2020

ACS Omega

View full text Add to dashboard Cite

show abstract

“…The device consisted of a central sample zone joined to four pretreatment zones and successive detection zones to locate all three analyses and a sample blank measurement (Figure 2a,b). The linear range was 3-13 mM [15]. In another work, a colorimetric sensor including three lanthanide ions (Eu 3+ , La 3+ , and Sm 3+ ) as sensor elements and Eriochrome Black T (EBT) as signal readout was developed.…”

Section: Other Nanomaterial-based Colorimetric Assaysmentioning

confidence: 99%

“…Several methods have been developed for identifying antioxidant capacity that differ in their procedures, complexities and applications [14]. Generally, antioxidant activity can be measured by instruments such as high performance liquid chromatography (HPLC), gas chromatography (GC), Fourier transform infrared spectroscopy (FT-IR), nuclear magnetic resonance (NMR), and capillary electrophoresis (CE) [15]. Also, several assays, such as oxygen radical absorbance capacity (ORAC), Folin-Ciocalteu (FC), 2,2′-azinobis-3-ethylbenzothiazoline-6-sulfonic acid)/Trolox equivalent (ABTS/TEAC; antioxidant capacity, 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP) and cupric reducing antioxidant capacity (CUPRAC) are used for antioxidant analysis [16,17].…”

Section: Introductionmentioning

confidence: 99%

An Overview of Optical and Electrochemical Sensors and Biosensors for Analysis of Antioxidants in Food during the Last 5 Years

Nejadmansouri

Majdinasab

Nunes

et al. 2021

Sensors

View full text Add to dashboard Cite

Antioxidants are a group of healthy substances which are useful to human health because of their antihistaminic, anticancer, anti-inflammatory activity and inhibitory effect on the formation and the actions of reactive oxygen species. Generally, they are phenolic complexes present in plant-derived foods. Due to the valuable nutritional role of these mixtures, analysis and determining their amount in food is of particular importance. In recent years, many attempts have been made to supply uncomplicated, rapid, economical and user-friendly analytical approaches for the on-site detection and antioxidant capacity (AOC) determination of food antioxidants. In this regards, sensors and biosensors are regarded as favorable tools for antioxidant analysis because of their special features like high sensitivity, rapid detection time, ease of use, and ease of miniaturization. In this review, current five-year progresses in different types of optical and electrochemical sensors/biosensors for the analysis of antioxidants in foods are discussed and evaluated well. Moreover, advantages, limitations, and the potential for practical applications of each type of sensors/biosensors have been discussed. This review aims to prove how sensors/biosensors represent reliable alternatives to conventional methods for antioxidant analysis.

show abstract

“…These diagnostic devices work on the spot testing or lateral flow principle and are easy to operate. In recent years, significant advancements have been carried out in the development of smartphone-based chips, paper-based microfluidics, and miniature environmental monitoring systems (Hong et al 2018 ; Marquez et al 2019 ; Puangbanlang et al 2019 ; Nelis et al 2020 ; Fernández-Abedul 2021 ). The portable diagnostic test kits have been explored extensively in the healthcare sector and with pandemics like COVID-19, the requirements for accurate sample handling and analysis become even more crucial globally (Yang et al 2018 ; Kim et al 2019 ; Bhalla et al 2020 ; Ghosh et al 2020 ; Rasmi et al 2021 ).…”

Section: Introductionmentioning

confidence: 99%