The Enzyme Free Uric Acid Sensor Based on Iron Doped CuO Nanostructures for the Determination of Uric Acid from Commerci
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https://doi.org/10.1007/s11664-020-08345-x Ó 2020 The Minerals, Metals & Materials Society
The Enzyme Free Uric Acid Sensor Based on Iron Doped CuO Nanostructures for the Determination of Uric Acid from Commercial Seafood BARADI WARYANI,1 ANEELA TAHIRA,2 SIDRA AMEEN,3 MAGNUS WILLANDE,2 ABDUL RASOOL ABBASI,1 and ZAFAR HUSSAIN IBUPOTO 4,5 1.—Department of Fresh Water Biology, Fisheries University of Sindh, Jamshoro, Sindh 76080, Pakistan. 2.—Department of Science and Technology (ITN), Linko¨ping University, 601 74 Norrko¨ping, Sweden. 3.—National Center of Excellence in Analytical Chemistry, University of Sindh, Jamshoro, Sindh 76080, Pakistan. 4.—Dr. M.A. Kazi Institute of Chemistry, University of Sindh, Jamshoro, Sindh 76080, Pakistan. 5.—e-mail: [email protected]
In this study, a wet chemical method was used to produce iron-doped CuO nanostructures. Cyclic voltammetry was employed to record sensor signals in a saline phosphate buffer solution of pH 7.3. Iron added into CuO nanostructures contributed electrons to the conduction band of CuO, showing a wellresolved electro-oxidation peak for uric acid. The developed sensor exhibits a wide linear range of uric acid concentrations from 0.05 mM to 4 mM. The limit of detection for the sensor was found to be 0.01 mM. The sensor is highly selective, sensitive, and stable. The results of the in vitro analysis of uric acid motivated the researchers to measure the uric acid from the marine shellfish Perna viridis and razor clam Solen dactylus. The obtained results reveal that the proposed sensor will help to avoid the gout and could be used as an early safeguard of human health. Key words: Iron doped CuO, enzyme free sensor, uric acid, saline phosphate buffer solution, Perna viridis, Solen dactylus
INTRODUCTION Gout is an inflammatory arthritis, and it appears due to the accumulation of monosodium crystals in the tissues. It is known as a metabolic disease that affects human health.1 Gout is mainly influenced by uric acid, which is a metabolic product of purine building blocks of RNA and DNA, which are found in dietary products. The mechanism of purine transformation into uric acid is well explained in the literature; typically, it involves adenosine triphosphate degradation into adenosine diphosphate, which further transforms into adenosine
(Received April 3, 2020; accepted July 17, 2020; published online August 6, 2020)
monophosphate. The adenosine monophosphate is converted into inosine monophosphate, which is transformed into hypoxanthine. Hypoxanthine is converted into xanthine, and finally xanthine is changed into uric acid.2 This conversion process of ATP decomposition is generally found in fish meat immediate after its death.3 In healthy adults, the normal uric acid concentration level is below 0.45 mmol/L in men and below 0.36 mmol/L in women.4 The American Medical Association reported that the richest purine-containing foods are fish roes, yeast, organ meat, legumes, mushrooms, spinach, asparagus and cauliflower (http:// www.ama-assn.org). Recent rep
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