A novel approach for the fabrication of a flexible glucose biosensor: The combination of vertically aligned CNTs and a conjugated polymer

Gokoglan T. C., Soylemez S., Kesik M., Dogru I. B., Turel O., YÜKSEL R., ...Daha Fazla

FOOD CHEMISTRY, cilt.220, ss.299-305, 2017 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 220
  • Basım Tarihi: 2017
  • Doi Numarası: 10.1016/j.foodchem.2016.10.023
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.299-305
  • Anahtar Kelimeler: Conjugated polymer, Glucose oxidase, Enzyme electrode, Amperometric biosensor, Vertically aligned carbon nanotubes, Glucose biosensor, GLASSY-CARBON ELECTRODE, DIRECT ELECTROCHEMISTRY, CONDUCTING POLYMER, COVALENT IMMOBILIZATION, OXIDASE, NANOTUBES, POLYANILINE, GRAPHENE, NANOCOMPOSITE, FILMS
  • Eskişehir Osmangazi Üniversitesi Adresli: Evet

Özet

A novel flexible glucose biosensor using vertically aligned carbon nanotubes (VACNT) and a conjugated polymer (CP) was fabricated. A scaffold based on VACNT grown on aluminum foil (VACNT-Al foil) with poly (9,9-di-(2-ethylhexyl)-fluorenyl-2,7-diyl)-end capped with 2,5-diphenyl-1,2,4-oxadiazole (PFLO) was used as the immobilization matrix for the glucose biosensor. Glucose oxidase (GOx) was immobilized on a modified indium tin oxide (ITO) coated polyethylene terephthalate (PET) electrode surface. The biosensor response at a potential of -0.7 V versus Ag wire was followed by the decrease in oxygen level as a result of enzymatic reaction. The biosensor exhibited a linear range between 0.02 mM and 0.5 mM glucose and kinetic parameters (K-M(app), I-max, limit of detection (LOD) and sensitivity) were estimated as 0.193 mM, 8.170 mu A, 7.035 x 10(-3) mM and 65.816 mu A/mM cm(2), respectively. Scanning electron microscopy (SEM) was used for surface characterization. The constructed biosensor was applied to determine the glucose content in several beverages. (C) 2016 Elsevier Ltd. All rights reserved.