000148566 001__ 148566
000148566 005__ 20250120165542.0
000148566 0247_ $$2doi$$a10.1016/j.foodchem.2021.131016
000148566 0248_ $$2sideral$$a128360
000148566 037__ $$aART-2022-128360
000148566 041__ $$aeng
000148566 100__ $$aAymard, Chloé
000148566 245__ $$aDevelopment of a new dual electrochemical immunosensor for a rapid and sensitive detection of enrofloxacin in meat samples
000148566 260__ $$c2022
000148566 5203_ $$aA novel dual electrochemical immunosensor was fabricated for the rapid and sensitive detection of enrofloxacin (EF) antibiotic in meat. Anti-quinolone antibody was immobilized onto screen-printed dual carbon electrodes via carbodiimide coupling. A new electrochemical probe was synthesized by conjugating difloxacin and aminoferrocene, whose oxidation was measured at + 0.2 V vs. Ag/AgCl by differential pulse voltammetry. The detection principle was based on the competitive binding of this conjugate and free EF on immobilized antibodies. The proposed immunosensor allowed detection of EF at concentrations ranging from 0.005 mu g.mL(-1) to 0.01 mu g.mL(-1) with a detection limit of 0.003 mu g.mL(-1). The immunosensor was stable for at least 1 month at 4 degrees C and displayed a good specificity for other fluoroquinolones. The new dual electrode design offered an improved accuracy as one electrode was used as negative control. The efficiency of the sensor and the adequacy of the extraction process were finally validated by detecting EF in different meat samples.
000148566 540__ $$9info:eu-repo/semantics/closedAccess$$aAll rights reserved$$uhttp://www.europeana.eu/rights/rr-f/
000148566 590__ $$a8.8$$b2022
000148566 591__ $$aCHEMISTRY, APPLIED$$b5 / 72 = 0.069$$c2022$$dQ1$$eT1
000148566 591__ $$aNUTRITION & DIETETICS$$b5 / 87 = 0.057$$c2022$$dQ1$$eT1
000148566 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b9 / 142 = 0.063$$c2022$$dQ1$$eT1
000148566 592__ $$a1.624$$b2022
000148566 593__ $$aAnalytical Chemistry$$c2022$$dQ1
000148566 593__ $$aMedicine (miscellaneous)$$c2022$$dQ1
000148566 593__ $$aFood Science$$c2022$$dQ1
000148566 594__ $$a14.9$$b2022
000148566 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000148566 700__ $$aKanso, Hussein
000148566 700__ $$0(orcid)0000-0003-3850-9833$$aSerrano, María Jesús
000148566 700__ $$0(orcid)0000-0002-0238-6328$$aPagán, Rafael$$uUniversidad de Zaragoza
000148566 700__ $$aNoguer, Thierry
000148566 700__ $$aIstamboulie, Georges.
000148566 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000148566 773__ $$g370 (2022), 131016 [8 pp]$$pFood chem.$$tFood Chemistry$$x0308-8146
000148566 8564_ $$s1900696$$uhttps://zaguan.unizar.es/record/148566/files/texto_completo.pdf$$yVersión publicada
000148566 8564_ $$s2591088$$uhttps://zaguan.unizar.es/record/148566/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000148566 909CO $$ooai:zaguan.unizar.es:148566$$particulos$$pdriver
000148566 951__ $$a2025-01-20-14:53:15
000148566 980__ $$aARTICLE