A novel colorimetric sensor array based on boron-dipyrromethene dyes for monitoring the storage time of rice

Food Chemistry

Volumn 268, Issue , 2018, Pages 300-306

  Lin, Hao ^a   Man, Zhong xiu ^a   Kang, Wen cui ^a   Guan, Bin bin ^a   Chen, Quan sheng ^a   Xue, Zhao li ^a  

^a JIANGSU UNIVERSITY   (China)

Author keywords

18 Crown 6; 18 Crown 6 (PubChem CID: 28557); 5,10,15,20 Tetrakis (pentafluorophenyl) porphyrin iron (III) Chloride (FTPPFeCl, PubChem CID: 71431176); 5,10,15,20 Tetraphenyl 21H,23H porphine (TPP, PubChem CID: 70186); 5,10,15,20 Tetraphenyl 21H,23H porphine iron (III) Chloride (TPPFeCl, PubChem CID: 67043998); 5,10,15,20 Tetraphenyl 21H,23H porphine manganese (III) Chloride (TPPMnCl, PubChem CID: 91864721); 5,10,15,20 Tetraphenyl 21H,23H porphine manganese(II) (TPPMn, PubChem CID: 14757041); 5,10,15,20 Tetraphenyl 21H,23H porphine zinc (TPPZn, PubChem CID: 3580039); 8 (4 Bromophenyl) 4,4 difluoro BODIPY (NO2BDP, PubChem CID: 102150779); 8 (4 Nitrophenyl) 4,4 difluoro BODIPY (BrBDP, PubChem CID: 23631055); 8 Phenyl 4,4 difluoro BODIPY (HBDP, PubChem CID: 46868721); BODIPYs; Colorimetric sensor array; Rice aging

Indexed keywords

BORON; CHLORINE COMPOUNDS; COLOR; COLORIMETRY; CROWN ETHERS; DIES; DIGITAL STORAGE; DISCRIMINANT ANALYSIS; FOOD STORAGE; IRON COMPOUNDS; MULTIVARIANT ANALYSIS; PRINCIPAL COMPONENT ANALYSIS; VOLATILE ORGANIC COMPOUNDS;

18-CROWN-6; BODIPYS; COLORIMETRIC SENSOR ARRAYS; IRON CHLORIDES; MANGANESE(III); PUBCHEM;

MANGANESE COMPOUNDS;

BORON; DYE; VOLATILE ORGANIC COMPOUND;

ARTICLE; COLORIMETRY; DISCRIMINANT ANALYSIS; FOOD STORAGE; MASS FRAGMENTOGRAPHY; NONHUMAN; PRINCIPAL COMPONENT ANALYSIS; RICE; SYNTHESIS; TIME;

EID: 85048863305     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2018.06.097     Document Type: Article

References (29)

1. Aibara, S., Ismail, I.A., Yamashita, H., Ohta, H., Sekiyama, F., Morita, Y., Changes in rice bran lipids and free amino acids during storage. Agricultural and Biological Chemistry 50:3 (2014), 665–673.
2. Choi, S., Jun, H., Bang, J., Chung, S.H., Kim, Y., Kim, B.S., et al. Behaviour of Aspergillus flavus and Fusarium graminearum on rice as affected by degree of milling, temperature, and relative humidity during storage. Food Microbiology 46 (2015), 307–313.
3. Feng, T., Zhuang, H., Ye, R., Jin, Z., Xu, X., Xie, Z., Analysis of volatile compounds of Mesona Blumes gum/rice extrudates via GC–MS and electronic nose. Sensors and Actuators B: Chemical 160:1 (2011), 964–973.
4. Griglione, A., Liberto, E., Cordero, C., Bressanello, D., Cagliero, C., Rubiolo, P., et al. High-quality Italian rice cultivars: Chemical indices of ageing and aroma quality. Food Chemistry 172 (2015), 305–313.
5. Gu, H., Huang, X., Yao, L., Teye, E., Wen, Y., Effects of substitute group, axial ligand and volatile organic compounds on binding ability of colorimetric sensor array. Materials Technology 29:4 (2014), 220–226.
6. Guan, B., Zhao, J., Jin, H., Lin, H., Determination of rice storage time with colorimetric sensor array. Food Analytical Methods 10:4 (2016), 1054–1062.
7. Guan, B., Zhao, J., Lin, H., Zou, X., Characterization of volatile organic compounds of vinegars with novel electronic nose system combined with multivariate analysis. Food Analytical Methods 7:5 (2013), 1073–1082.
8. Huang, X., Gu, H., Yao, L., Teye, E., Wen, Y., A study of the interactions between colorimetric sensor array and volatile organic compounds. Journal of Computational and Theoretical Nanoscience 11:11 (2014), 2304–2309.
9. Huang, X., Zou, X., Zhao, J., Shi, J., Zhang, X., Li, Z., et al. Sensing the quality parameters of Chinese traditional Yao-meat by using a colorimetric sensor combined with genetic algorithm partial least squares regression. Meat Science 98:2 (2014), 203–210.
10. Janzen, M.C., Ponder, J.B., Bailey, D.P., Ingison, C.K., Suslick, K.S., Colorimetric sensor arrays for volatile organic compounds. Analytical Chemistry 78:11 (2006), 3591–3600.
11. Kim, S.Y., Li, J., Lim, N.R., Kang, B.S., Park, H.J., Prediction of warmed-over flavour development in cooked chicken by colorimetric sensor array. Food Chemistry 211 (2016), 440–447.
12. Loudet, A., Burgess, K., BODIPY dyes and their derivatives: syntheses and spectroscopic properties. Chemical Reviews 107:11 (2007), 4891–4932.
13. Lu, J., Tan, Y.P., Wang, G., Discriminative multimanifold analysis for face recognition from a single training sample per person. IEEE Transactions on Pattern Analysis and Machine Intelligence 35:1 (2013), 39–51.
14. Martinez, A.M., Kak, A.C., PCA versus LDA. IEEE Transactions on Pattern Analysis and Machine Intelligence 23:2 (2001), 228–233.
15. Musto, C.J., Suslick, K.S., Differential sensing of sugars by colorimetric arrays. Current Opinion in Chemical Biology 14:6 (2010), 758–766.
16. Park, C.-E., Kim, Y.-S., Park, K.-J., Kim, B.-K., Changes in physicochemical characteristics of rice during storage at different temperatures. Journal of Stored Products Research 48 (2012), 25–29.
17. Radi, Ciptohadijoyo, S., Litananda, W.S., Rivai, M., Purnomo, M.H., Electronic nose based on partition column integrated with gas sensor for fruit identification and classification. Computers and Electronics in Agriculture 121 (2016), 429–435.
18. Rakow, N.A., Suslick, K.S., A colorimetric sensor array for odour visualization. Nature 406:6797 (2000), 710–713.
19. Sanaeifar, A., Mohtasebi, S.S., Ghasemi-Varnamkhasti, M., Ahmadi, H., Application of MOS based electronic nose for the prediction of banana quality properties. Measurement 82 (2016), 105–114.
20. Sung, J., Kim, B.-K., Kim, B.-S., Kim, Y., Mass spectrometry-based electric nose system for assessing rice quality during storage at different temperatures. Journal of Stored Products Research 59 (2014), 204–208.
21. Suslick, K.S., Rakow, N.A., Sen, A., Colorimetric sensor arrays for molecular recognition. Tetrahedron 60:49 (2004), 11133–11138.
22. Thanathornvarakul, N., Anuntagool, J., Tananuwong, K., Aging of low and high amylose rice at elevated temperature: Mechanism and predictive modeling. Journal of Cereal Science 70 (2016), 155–163.
23. Tsuzuki, W., Suzuki, Y., Yamada, S., Kano, S., Ohnishi, H., Fujimoto, T., et al. Effect of oxygen absorber on accumulation of free fatty acids in brown rice and whole grain wheat during storage. LWT – Food Science and Technology 58:1 (2014), 222–229.
24. Wu, W., Zhao, J., Guo, H., Sun, J., Ji, S., Wang, Z., Long-lived room-temperature near-IR phosphorescence of BODIPY in a visible-light-harvesting N^C^N PtII–acetylide complex with a directly metalated BODIPY chromophore. Chemistry – A European Journal 18:7 (2012), 1961–1968.
25. Xiaowei, H., Xiaobo, Z., Jiewen, Z., Jiyong, S., Zhihua, L., Tingting, S., Monitoring the biogenic amines in Chinese traditional salted pork in jelly (Yao-meat) by colorimetric sensor array based on nine natural pigments. International Journal of Food Science & Technology 50:1 (2015), 203–209.
26. Yu, H., Wang, J., Discrimination of LongJing green-tea grade by electronic nose. Sensors and Actuators B: Chemical 122:1 (2007), 134–140.
27. Zhang, L., Tian, F., Pei, G., A novel sensor selection using pattern recognition in electronic nose. Measurement 54 (2014), 31–39.
28. Zheng, W., Shan, N., Yu, L., Wang, X., UV–visible, fluorescence and EPR properties of porphyrins and metalloporphyrins. Dyes and Pigments 77:1 (2008), 153–157.
29. Zhou, Z., Robards, K., Helliwell, S., Blanchard, C., Ageing of stored rice: changes in chemical and physical attributes. Journal of Cereal Science 35:1 (2002), 65–78.