High Sensitivity Detection of Capsaicin in Red Pepper Oil Based on Reduced Graphene Oxide Enhanced by β-Cyclodextrin

Abstract

Red pepper oil is a kind of condiment used in the food factories, and its spicy degree can be re ected by the content of capsaicin. However, the classi cation method of red pepper oil is too subjective to be applied in food factories. In our work, a sensitivity electrochemical sensor for detecting capsaicin was constructed based on the glassy carbon electrode (GCE) modi ed with β-cyclodextrin (β-CD) assisted reduced graphene oxide (rGO). The results showed that the introduction of β-CD made rGO more dispersed, increasing the electrochemical active surface area of β-CD/rGO, thus improving the charge transfer rate. Furthermore, polycyclodextrin with selective recognition ability was dispersed on the surface of rGO, providing the possibility of capsaicin enrichment on the surface of the sensor. Based on these reasons, the sensor had a lower detection limit (0.05 µg/mL), and the acceptable stability and antiinterference. Most importantly, β-CD/rGO/GCE displayed a satisfactory recovery rate (94.83% ~ 115.75%) in the detection of red pepper oil, and there was no statistical signi cance difference between this method and the LC-MS method.

Review—Novel Trends in the Determination of Pharmaceutical Compounds Commonly Found in Topical Treatments using Electrochemical Sensing Approaches

“…From this series, it can be observed that the lowest LODs and the widest dynamic ranges were recorded using β-cyclodextrin reduced graphene oxide polyethylene imine functionalized carbon nanotubes modified glassy carbon electrode (β-CD/ rGO/PEI-CNTs/GCE) and MXene, poly dimethyl diallyl ammonium chloride-carbon nanotubes, and β-cyclodextrin modified glassy carbon electrode (MXene/PDDA-CNTs/β-CD/GCE). [30][31][32][33] For these two sensors, β-cyclodextrin was used to ensure the dispersion of the composite. 32,33 MXene is a type of two-dimensional layered material composed of transition metal nitrides, carbides, or carbonitrides.…”

Active and Intelligent Packaging: A Review of the Possible Application of Cyclodextrins in Food Storage and Safety Indicators

“…β-CD was found to have a higher degree of charge transfer. The packaging based on β-CD/rGO/GCE recovered over 94% in the quantification of red pepper oil [146].…”

Intelligent and Active Packaging: A Review of the Application of Cyclodextrins for Improvement Food Quality

“…β-CD was found to have a higher degree of charge transfer. The packaging based on β-CD/rGO/GCE obtained a recovery of over 94% in the quantification of red pepper oil [149].…”