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Molecularly imprinted polymer-based electrochemical sensor for the determination of endocrine disruptor bisphenol-A in bovine milk.

Authors :
Karthika, Palanisamy
Shanmuganathan, Saravanakumar
Viswanathan, Subramanian
Delerue-Matos, Cristina
Source :
Food Chemistry. Nov2021, Vol. 363, pN.PAG-N.PAG. 1p.
Publication Year :
2021

Abstract

• Molecularly imprinted polymer sensor for bisphenol-A was developed. • Molecular interactions of Bisphenol-A on polymer was computationally analysed. • Bisphenol-A imprinted polypyrrole electrochemically synthesised on the reduced graphene oxide film. • Bisphenol-A detected in bovine milk and water samples stored from polycarbonate bottles. Bisphenol A (BPA) contamination from food packaging material has been a major concern in recent years, due to its potential endocrine-disrupting effects on humans, especially infants and children. This paper reports the detection of BPA using an electrochemical sensor based on molecularly imprinted polymer (MIP). Electrochemically reduced graphene oxide coated glassy carbon electrode used for this study. Density functional theory (DFT) at B3LYP/6–31 + G (d,p) level was used to calculate the molecular-level interaction between BPA and MIP. The pyrrole electrochemically polymerized in the presence of template molecule BPA on the electrode surface. BPA imprinted cavities were formed by removing entrapped BPA molecules from the polypyrrole film. MIP electrode was used for the determination of BPA in standard and real samples by differential pulse voltammetry. The peak current shows the linear relationship to the logarithmic concentration of BPA between 750 and 0.5 nmolL−1 with a correlation coefficient, R2 = 0.992. The limit of detection was found to be 0.2 nmolL−1 (S/N = 3). The reproducibility and repeatability of the sensor were also studied. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
03088146
Volume :
363
Database :
Academic Search Index
Journal :
Food Chemistry
Publication Type :
Academic Journal
Accession number :
151735080
Full Text :
https://doi.org/10.1016/j.foodchem.2021.130287