A naphthoquinone/SAM-mediated biosensor for olive oil polyphenol content

Food Chemistry

Volumn 209, Issue , 2016, Pages 274-278

  Hammami, Asma ^a   Kuliček, Jaroslav ^b   Raouafi, Noureddine ^a  

^a FACULTÉ DES SCIENCES DE TUNIS   (Tunisia)

^b POLYMER INSTITUTE   (Slovakia)

Author keywords

Chronoamperometry; Electroactive monolayer; Impedance spectroscopy; Naphthoquinone; Phenol; Tyrosinase; Virgin olive oil

Indexed keywords

BIOSENSORS; CHRONOAMPEROMETRY; KETONES; MONOLAYERS; PHENOLS; SELF ASSEMBLED MONOLAYERS;

ELECTRO ACTIVES; IMPEDANCE SPECTROSCOPY; NAPHTHOQUINONE; TYROSINASE; VIRGIN OLIVE OIL;

OLIVE OIL;

ASCORBIC ACID; CHITOSAN; GOLD; MONOPHENOL MONOOXYGENASE; NAPHTHOQUINONE; PHENOL; POLYPHENOL; SELF ASSEMBLED MONOLAYER; VIRGIN OLIVE OIL; IMMOBILIZED ENZYME; OLIVE OIL;

ADSORPTION; ARTICLE; BIOSENSOR; CATALYSIS; ELECTROCHEMICAL ANALYSIS; ELECTROCHEMICAL IMPEDANCE SPECTROSCOPY; ELECTRODE; ELECTRON TRANSPORT; ENZYME IMMOBILIZATION; ENZYME STRUCTURE; LIMIT OF DETECTION; LIMIT OF QUANTITATION; STEADY STATE; SURFACE PROPERTY; CHEMISTRY; GENETIC PROCEDURES; PROCEDURES; STANDARDS;

BIOSENSING TECHNIQUES; ELECTRODES; ENZYMES, IMMOBILIZED; GOLD; MONOPHENOL MONOOXYGENASE; NAPHTHOQUINONES; OLIVE OIL; POLYPHENOLS;

EID: 84964301247     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.04.073     Document Type: Article

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