000118889 001__ 118889
000118889 005__ 20230519145538.0
000118889 0247_ $$2doi$$a10.1016/j.aca.2021.338489
000118889 0248_ $$2sideral$$a126891
000118889 037__ $$aART-2021-126891
000118889 041__ $$aeng
000118889 100__ $$aOliver S.
000118889 245__ $$aDirect minimally invasive enzymatic determination of tyramine in cheese using digital imaging
000118889 260__ $$c2021
000118889 5060_ $$aAccess copy available to the general public$$fUnrestricted
000118889 5203_ $$aAn enzymatic method for the direct (without pretreatment) minimally invasive tyramine determination in cheese is proposed. Colorimetric test strips containing tyramine oxidase (TAO), peroxidase and 3, 3', 5, 5'-tetramethylbenzidine (Q-TAO), allow tyramine determination through the RGB chromatic coordinates of the observed blue colour (LOD = 2.6·10-6 M, LOQ = 8.7·10-6 M, RSD% (n = 5; 1.8·10-4 M) = 3.2%). The strips are inserted in the sample for 2 min and then the RGB coordinates are measured using a smartphone. Previously, these Q-TAO strips have been also optimized for tyramine determination in cheese extract. To do that, a spectrophotometric method in solution for tyramine determination in cheese extracts has been developed, which included an in-depth study of the indicating reaction; this study has allowed to gain new information about the spectroscopic properties of different TMB species and, which it is more important, to detect cross-reactions between TAO and TMB species. A mathematical model has also been developed which relate the RGB signals obtained with the tyramine concentrations, the instrumental characteristics of the smartphone and the spectroscopic properties of the absorbing product of the enzymatic reaction. © 2021 Elsevier B.V.
000118889 536__ $$9info:eu-repo/grantAgreement/ES/DGA-FEDER/E25-17R$$9info:eu-repo/grantAgreement/ES/MINECO/CTQ2016-76846-R$$9info:eu-repo/grantAgreement/ES/MINECO/PID2019-105408GB-I00
000118889 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000118889 590__ $$a6.911$$b2021
000118889 591__ $$aCHEMISTRY, ANALYTICAL$$b10 / 87 = 0.115$$c2021$$dQ1$$eT1
000118889 592__ $$a1.105$$b2021
000118889 593__ $$aAnalytical Chemistry$$c2021$$dQ1
000118889 593__ $$aSpectroscopy$$c2021$$dQ1
000118889 593__ $$aEnvironmental Chemistry$$c2021$$dQ1
000118889 594__ $$a10.5$$b2021
000118889 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000118889 700__ $$0(orcid)0000-0002-7902-6005$$aMarcos S. de$$uUniversidad de Zaragoza
000118889 700__ $$0(orcid)0000-0002-3906-4576$$aSanz-Vicente I.$$uUniversidad de Zaragoza
000118889 700__ $$aCebolla V.
000118889 700__ $$0(orcid)0000-0002-8973-5104$$aGalbán J.$$uUniversidad de Zaragoza
000118889 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000118889 773__ $$g1164 (2021), 338489 [8 pp]$$pAnal. chim. acta$$tAnalytica Chimica Acta$$x0003-2670
000118889 8564_ $$s1219276$$uhttps://zaguan.unizar.es/record/118889/files/texto_completo.pdf$$yVersión publicada
000118889 8564_ $$s1900892$$uhttps://zaguan.unizar.es/record/118889/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000118889 909CO $$ooai:zaguan.unizar.es:118889$$particulos$$pdriver
000118889 951__ $$a2023-05-18-15:37:41
000118889 980__ $$aARTICLE