Enzyme-free direct detection of histamine in peanuts using novel γ-MnOOH-W3O10 nanostructure-modified electrode?

New Journal of Chemistry Pub Date: 2023-01-06 DOI: 10.1039/D2NJ05255E

Abstract

Direct electrochemical detection of histamine (HS) in peanuts was carried out using MW@GCE. MW (MnO4W) was prepared by the hydrothermal treatment of γ-MnOOH and W3O10 nanostructures. The synthesized γ-MnOOH (MNO), W3O10 (WO), and MnO4W (MW) nanostructures were characterized using XRD, FE-SEM, HR-TEM, XPS, and SECM techniques for structural, morphological, and electrochemical properties. MW@GCE was the superior electrode in comparison with MNO@GCE and WO@GCE, as confirmed by CV, Mott-Schottky, and impedance analyses. The limit of detection for the MW@GCE sensor was recorded as 5.817 nM and 3.7 nM from DPV and amperometric analyses, respectively. HS sensitivity was also recorded as 233.99 μA μM?1 cm?2 and 664.20 μA μM?1 cm?2 from DPV (0.1–0.16 μM) and amperometric analyses, respectively. Furthermore, HS detection in the peanut extract was done, and ～0.16 μM (average amount) HS was quantified based on 18 concentrations. The usual spiking approach was also used for HS validation in peanuts with recoveries ranging from 105.3 to 106.2% and relative standard deviations ranging from 2.41 to 3.19%. The MW@GCE electrode's robustness was explored in terms of long-term storage, repeatability, and reproducibility Because of the direct detection capabilities of HS in peanuts and its resilience, this sensing system is useful for food and pharmaceutical sample analysis.

Graphical abstract: Enzyme-free direct detection of histamine in peanuts using novel γ-MnOOH-W3O10 nanostructure-modified electrode
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