Anthocyanin immobilization in carboxymethylcellulose/starch films: A sustainable sensor for the detection of Al(III) ions in aqueous matrices

被引：40

作者：

da Silva, Heriveltom Morais ^{[1
]}

Mageste, Aparecida Barbosa ^{[1
]}

Barros e Silva, Silvia Juliana ^{[1
]}

Dias Ferreira, Guilherme Max ^{[2
]}

Dias Ferreira, Gabriel Max ^{[1
]}

机构：

[1] Univ Fed Ouro Preto, Dept Quim, Lab Fisicoquim & Quim Ambiental, Campus Morro Cruzeiro, BR-35400000 Ouro Preto, MG, Brazil

[2] Univ Fed Lavras UFLA, Dept Quim, Campus Univ, BR-37200000 Lavras, MG, Brazil

来源：

CARBOHYDRATE POLYMERS | 2020年 / 230卷

关键词：

Carboxymethylcellulose; Starch; Anthocyanins; Black rice; Colorimetric sensor; Aluminum; COLORIMETRIC SENSOR; FLUORESCENT SENSOR; RED CABBAGE; ALUMINUM; METAL; CU(II); PH; CELLULOSE; FE(III); AL3+;

D O I：

10.1016/j.carbpol.2019.115679

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

A robust and sustainable sensor for the detection of Al(III) ions in water was developed by immobilization of anthocyanin (AN) from black rice in a film formed by carboxymethylcellulose (CMC) and starch. Characterization of the films was performed using solubility, thickness, FTIR, and mechanical analysis. The film exhibited an irreversible color change from red to purple in response to the presence of Al(III). The best colorimetric response of the sensor was observed at pH 4.5 and a time of 60 min, achieving the detection of 3 mg L-1 of Al(III). For concentrations higher than 5 mg L-1, the sensor response time decreased to 20 min. The minimum Al(III) concentration detected with the naked eye was lower than the maximum permissible concentrations in aqueous effluents according to different legislations, indicating the potential of this study to develop sensors for the detection of Al(III).

引用

页数：8

共 49 条

[1]

[Anonymous], 1986, NT202R10 RDJ, P4

[2] Isolation of Bilberry Anthocyanidin 3-Glycosides Bearing ortho-Dihydroxyl Groups on the B Ring by Forming an Aluminum Complex and Their Antioxidant Activity [J].

Asada, Takayuki ;

Tamura, Hirotoshi .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2012, 60 (42) :10634-10640

[3] Exploitation of the complexation reaction of ortho-dihydroxylated anthocyanins with aluminum(III) for their quantitative spectrophotometric determination in edible sources [J].

Bernal, Freddy A. ;

Orduz-Diaz, Luisa L. ;

Coy-Barrera, Ericsson .

FOOD CHEMISTRY, 2015, 185 :84-89

[4] On-line electrolytic dissolution for soluble aluminium determination in high-silicon steel/electrical sheet by ED-FIA-ICP-OES [J].

Braas, Sebastian ;

Lostak, Thomas ;

Pappert, Eckhard ;

Flock, Joerg ;

Schram, Juergen .

TALANTA, 2018, 189 :489-493

[5] Chemical studies of anthocyanins: A review [J].

Castaneda-Ovando, Araceli ;

de Lourdes Pacheco-Hernandez, Ma ;

Elena Paez-Hernandez, Ma. ;

Rodriguez, Jose A. ;

Andres Galan-Vidal, Carlos .

FOOD CHEMISTRY, 2009, 113 (04) :859-871

[6] Intelligent pH indicator film composed of agar/potato starch and anthocyanin extracts from purple sweet potato [J].

Choi, Inyoung ;

Lee, Jun Young ;

Lacroix, Monique ;

Han, Jaejoon .

FOOD CHEMISTRY, 2017, 218 :122-128

[7] Coagulation by hydrolysing metal salts [J].

Duan, JM ;

Gregory, J .

ADVANCES IN COLLOID AND INTERFACE SCIENCE, 2003, 100 :475-502

[8]

Elemental T, 2001, AAS GFAAS ICP ICP MS

[9] Anthocyanin-aluminium and -gallium complexes in aqueous solution [J].

Elhabiri, M ;

Figueiredo, P ;

Toki, K ;

Saito, N ;

Brouillard, R .

JOURNAL OF THE CHEMICAL SOCIETY-PERKIN TRANSACTIONS 2, 1997, (02) :355-362

[10] Complexation of common metal cations by cyanins: Binding affinity and molecular structure [J].

Estevez, Laura ;

Sanchez-Lozano, Marta ;

Mosquera, Ricardo A. .

INTERNATIONAL JOURNAL OF QUANTUM CHEMISTRY, 2019, 119 (06)

← 1 2 3 4 5 →