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Meat species identification using DNA-luminol interaction and their slow diffusion onto the biochip surface

Publication date:

15 May 2018


Source:Food Chemistry, Volume 248

Author(s): Nura Fazira Noor Azam, Sharmili Roy, Syazana Abdullah Lim, Minhaz Uddin Ahmed

Recently, there has been a growing concern of consumers on the authenticity of food ingredients including adulteration with porcine and/or its derivatives. Therefore, this work reports on the development of a novel, simple, sensitive and rapid luminol-based electrochemiluminescence (ECL) technique for Sus scrofa (Porcine) DNA detection. Porcine DNA was firstly amplified using loop-mediated isothermal amplification (LAMP) method and subsequently added to luminol solution for further ECL analysis for quantification. The DNA-luminol complexes were formed causing the diffusion of luminol towards the electrode surface to be slowed down and hindered that resulted in low luminol intensity. The LAMP-ECL sensor is shown to be highly specific, sensitive (≥0.1 pg/μL) and rapid (∼5 min for detection). Hence, by employing this principle with carbon screen-printed electrode (SPE), this technique has a potential to be developed further into a compact biosensor for the verifying food authenticity.





Authors:   Author(s): Nura Fazira Noor Azam, Sharmili Roy, Syazana Abdullah Lim, Minhaz Uddin Ahmed
Journal:   Food Chemistry
Year:   2017
Publication date:   24-Dec-2017
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