Ascorbate oxidase-based amperometric biosensor for L-ascorbic acid determination in beverages

Gábor Csiffáry, Péter Futo, Nóra Adányi, Attila Kiss

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A novel biosensor for l-ascorbic acid determination in different beverages was elaborated. The ascorbate oxidase enzyme (AAO) from Cucurbita sp., EC, was immobilized on a screen-printed carbon electrode with poly(ethylene glycol) (400) diglycidyl ether (PEGDGE) as a crosslinking agent. The standards and samples were measured first with a blank electrode. An inert protein, bovine serum albumin (BSA), was immobilized on the surface of this electrode with PEGDGE. The BSA mass was equivalent to the mass of 10 U of AAO enzyme immobilized on the electrodes (0.021 mg). The linear measuring range for l-ascorbic acid was between 5 and 150 μmol/L. As l-ascorbic acid is a vital vitamin and a common antioxidant used in food industry, fruit juices and vitamin C effervescent tablets were examined. The results were compared to HPLC measurements.

Original languageEnglish
Pages (from-to)31-35
Number of pages5
JournalFood Technology and Biotechnology
Issue number1
Publication statusPublished - Jan 1 2016



  • Ascorbate oxidase
  • Biosensor
  • L-ascorbic acid
  • Screen-printed carbon electrodes

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Chemical Engineering(all)
  • Industrial and Manufacturing Engineering

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