Paper Strip Based on Nanoemulsion of Curcumin as Boric Acid Detection

Anting Wulandari, Titi Candra Sunarti, Farah Fahma, Erliza Noor, Toshiharu Enomae

Abstract


Boric acid is a toxic contaminant chemical that is found not only in food but also in the environment, especially the water environment so that its existence needs to be detected. In this work, we design the paper strip using nanoemulsion curcumin for boric acid detection. Curcumin is a bioactive compound that is able to provide a color change response to boron. However, curcumin is not stable to certain environmental conditions, so it needs to be encapsulated. Since it has a low solubility so that the proper encapsulation technique is nanoemulsion. This study investigates nanoemulsion curcumin paper strips' performance as a colorimteric biosensor for the detection of boric acid. The results showed that nanoemulsion curcumin reagent (CURNnsr) as a boric acid detection had a smooth spherical shape with a size of 25.70 nm. Interaction between created curcumin paper strips and boric acid led to a color change from yellow to red. Curcumin paper strip was selective towards sole boric acid after being reacted with various chemicals such as Pb2+, Zn2+ , Fe2+, Mg2+, NaCl, sodium nitrite, monosodium glutamate, sodium benzoate, and formalin with a concentration of 10000 ppm, respectively. The detection limit (LOD) for curcumin paper strips was 105.56 ppm in the range 200-700 ppm of boric acid. This research results are pledging to develop disposable biosensors that are sensitive, selective, and stable, low cost, easy to use and detect quickly.

Keywords


Biosensor; boric acid; curcumin; nanoemulsion; paper strip.

Full Text:

PDF

References


K.Y. Yang, C.L. Lei, Y.T. Ting, C.W. Shau, and H.T. Tung, “Oral bioavaibility of curcumin in rat and the herbal analysis from Curcuma longa by LC-MSMS,†J.Chromatogr. B, vol.853, no.1-2, pp.183-189, 2007.

World Health Organization. (‎2009)‎. Boron in drinking-water: background document for development of WHO guidelines for drinking-water quality. World Health Organization [online] [downlodded 2019 11 07] Available at https://apps.who.int/iris/handle/10665/70170

D.F.A.L. Suntaka, W.B.S. Joseph, and R.C. Sondakh, “[Analysis of formaldehyde and borax content in meatballs served by permanent meatball stalls in several places in Bitung City in 2014]†“Analisis kandungan formalin dan boraks pada bakso yang disajikan Kios bakso permanen pada beberapa tempat di Kota Bitung tahun 2014,†Kesmas, vol. 4, no. (1), pp. 39-45, 2015, Indonesian.

P.H.Yiu, J. See, A. Rajan, C.F.J. Bong, “Boric acid levels in fresh noodles and fish ball,†Am. J. Agric. Biol. Sci, vol. 3, pp. 476-481, 2008.

P.I.Strong, K.Robert, C.K. William, “Boric acid and inorganic borate pesticidesâ€, In: Handbook of Pesticide Toxicology, Strong, P.L. (Ed.). 2nd Edn. Academic Press, San Diego, ISBN: 978-0-12-426260-7, pp: 1429-1437, 2001.

A.W. See, A.B. Salleh, A.B. Fatimah, N.A. Yusof, A.S. Abdulamir, L.Y. Heng, “Risk and health effect of boric acidâ€, Am. J. Applied Sci. 7(5): 620-627, 2010.

C. Saparinto, D. Hidayati D, “Bahan Tambahan Pangan [Food Additive]â€. Cetakan I. Yogyakarta: Kanisius, 2006. In Indonesian

W. Horwitz, “Official Methods of Analysis of AOAC Internatioanal†18th edition Volume 1 Agricultural Chemical USA Chapter 47. pp.13-14, 2015.

S.S. Mizura, E.S.Tee, and H.E. Ooi, “Determination of boric acid in foods: comparative study of three meethods,†J. Sci. Food. Agric, vol. 55, pp. 261-268, 1991.

Z. Zeng, H. Zhang, T. Zhang, S. Tamogami, and J.Y. Chen, “Analysis of flavor volatiles of glutinous rice during cooking by combined gas chromatography–mass spectrometry with modified headspace solid-phase microextraction method,†J. Food Compos. Anal, vol. 22, pp. 347–353, 2009.

J. Chiou, H.H.L. Arthur, W.L. Hang, and W. Wing-tak, “Rapid testing methods for food contaminants and toxicants,†J.Integr. Agric, vol. 14, no. 11, pp. 2243-2264, 2015.

N. Kaur, and S. Kumar, “Colorimetric metal ion sensors,†Tetrahedron, vol. 67, pp. 9233–9264, 2011.

C. Parolo, and A. Merkoci, “Paper-based nanobiosensors for diagnostics,†Chem.Soc. Rev, vol. 42, pp. 450-457, 2013.

W. Liu, J. Luo, Y. Guo, J. Kou, B. Li, and Z. Zhang, “Nanoparticle coated paper-based chemiluminescence device for the determination of L-cysteine,†Talanta, vol. 120, pp. 336–341, 2014.

A. Wulandari, T.C. Sunarti, F. Fahma, and E. Noor, “Potency of Bioactive as Biosensor for Detection of pH and Chemicals in Food Products†[Thesis], Bogor (ID): Faculty of Agriculture and Engineering, IPB University, 2018.

R.A. Sharma, A.J. Gescher, and W.P. Steward, “Curcumin: the story so far,†Eur.J.Cancer, vol. 41, pp. 1955–1968, 2005.

R.K. Bhawana, H.S. Basniwal, H.S. Buttar, V.K. Jain, and N. Jain, “Curcumin nanoparticles: preparation, characterization, and antimicrobial study,†J. Agric. Food Chem., vol. 59, pp. 2056–2061, 2011.

J.K. Lin, H.M. Pan, and S. Lin-Shiau, “Recent studies on the biofunctions and biotransformations of curcumin,†Biofactors, vol. 13, pp. 153-158, 2000.

T.P. Sari, B. Mann, R. Kumar, R.R.B. Singh, R. Sharma, M. Bhardwaj, and S. Athira, “Preparation and characterization of nanoemulsion encapsulating curcumin,†Food Hydrocoll., vol. 43, pp. 540-546, 2015.

K. Ahmed, L. Yan, J. David, M.C. Clements, and H. Xiao, “Nanoemulsion-and emulsion-based delivery systems for curcumin: Encapsulation and release properties,†Food Chem., vol. 132, pp. 799-807, 2012.

A, Setyowati, C.L. Suryani, “Peningkatan kadar kurkuminoid dan aktivitas antioksidan minuman instan temulawak dan kunyit [Increased levels of curcuminoids and antioxidant activity of ginger and turmeric instant drinks]â€, J. Teknol. Pert. Agritech. 33:363-370, 2013. In Indonesian

P. Waghmare, P. Dheeraj, K. Pramod, Extraction, isolation, purification and identification of curcumin: a review article. Eur. J. Biomedic. Pharm. Sci. 2 (3): 108-123, 2015.

N. Jusnita, L. Haditjaroko, M. Yusron, and E. Noor, “Production of nanocurcumin from Curcuma xanthorriza Roxb. by homogenization,†J.Biology Agric. Healthcare, vol. 4, no. 16, pp. 79-83, 2014.

B.Y.M.R. Hayes, and J. Metcalfe, “The boron - curcumin complex in the determination of trace amounts of boron,†Analyst, vol. 87. pp. 956-969, 1962.

[APHA, AWWA, WEF]. American Public Health Association, American Water Works Association, Water Environment Federation. 1999. Standard Methods for the Examination of Water and Wastewater. [Online] downloaded at 2019-08-23. available http://kpatco.com/Download/SM-_CHLORINE_DIOXIDE_5232.pdf.

L.S. Kuck, and C.P.Z. Noreña, “Microencapsulation of grape (Vitis labrusca var. Bordo) skin phenolic extract using gum Arabic, polydextrose, and partially hydrolyzed guar gum as encapsulating agents, “Food Chem., vol. 194, pp. 569–576, 2016.

E.C.Q. Lacerda, C.V.M. de Araújo, M. Monteiro, P.V. Finotelli, A.G. Torres, D. Perrone, “Starch, inulin and maltodextrin as encapsulating agents affect thequality and stability of jussara pulp microparticles,†Carbohydr. Polym, vol. 151, no. 500–510, 2016.

K.C. Huang, Z. Zhao, G.E. Hoag, A. Dahmani, P.A. Block, “Degradation of volatile organic compounds with thermally activated persulfate oxidation,†Chemosphere, vol. 61, pp. 551–560, 2005.

A.Y.C. Delgado, H.J.C. Velásquez, D.A.R. Molina, “Thermal and thermodynamic characterization of a dye powder from liquid turmeric extracts by spray drying,†Rev.Fac.Nac.Agron, vol. 69, no.1, pp. 7845-7854, 2016.

K.M.S. Samindra, and N. Kottegoda, “Encapsulation of curcumin into layered double hydroxides,†Nanotechnol.Rev, vol. 3, no.6, pp.579–589, 2014.

Z. Saavedra-Leos, C. Leyva-Porras, S.B. Araujo-Díaz, A.Toxqui-Terán, and A.J. Borrás-Enríquez AJ, “Technological application of maltodextrins according to the degree of polymerization,†Molecules, vol. 20, pp. 21067–21081, 2015.

B. Jiang, Y. Liu, B. Bhandari, and W. Zhou, “Impact of caramelization on the glass transition temperature of several caramelized sugars. Part I: Chemical analyses,†J.Agric.Food Chem., vol. 56, pp. 5138–5147, 2008.

I.M.Laczkowski, and Sousdaleff, “Microencapsulação de curcumina com maltodextrina, avaliação da estabilidade e aplicação em alimentos,†In Memories: VIII Encontro de Produção Cientifica e Tecnológica, Campo Mourão – PR, 2013.

Parize, A.H. Stulzer, M. Marghetti, I. Da Costa, T. Rozone, “Evaluation of chitosan microparticles containing curcumin and crosslinked with sodium tripolyphosphate produced by spray drying,†Quimica Nova, vol. 35, pp. 1127-1132, 2012.

C.Solans, P. Izquierdo, J. Nolla, N. Azemar, and M.J. Garcia-Celma “Nano-emulsions,†Curr. Opin. Colloid Interface Sci, vol.10 no.3–4, pp.102–110, 2005.

A. Yadav, V. Lomash, M.S. Samim, and J.S. Flora, “Curcumin encapsulated in chitosan nanoparticles: A novel strategy for the treatment of arsenic toxicity,†Chem. Biol. Interac. 199:49–61, 2012.

K. Hu, and D.J. McClements, “Fabrication of biopolymer nanoparticles by antisolvent precipitation and electrostatic deposition: Zein-alginate core/shell nanoparticles,†Food Hydrocoll, vol. 44, pp. 101–108, , 2015.

D.J. McClements, “Formation of nanoemulsions stabilized by model food-grade emulsifiers using high-pressure homogenization: Factors affecting particle size,†Food Hydrocoll, vol. 25, pp. 1000-1008, 2011.

S. Galindo-Rodriguez, E.Allemann, H. Fessi, and E. Doelker, “Physicochemical parameters associated with nanoparticle formation in the salting-out, emulsification–diffusion and nanoprecipitation methods,†Pharm.Res, vol. 21, pp.1428–1439, 2004.

K. Ahmed, L. Yan, J. David, M.C. Clements, H. Xiao, “Nanoemulsion-and emulsion-based delivery systems for curcumin: Encapsulation and release properties,†Food Chem., vol. 132, pp. 799-807, 2012.

H.J. Kim, E.A. Decker, D.J. McClements, “Role of postadsorption conformation changes of beta-lactoglobulin on its ability to stabilize oil droplets against flocculation during heating at neutral pH,†Langmuir, vol. 18, no.20, pp.7577-7583, 2002.

S. Raj, R.S. Dhesingh, “Curcumin based biocompatible nanofibers for lead ion detection,†Sens.Actuators B, vol. 226, pp.318–325, 2016.

C.S. Mangolim, C. Moriwaki, A.C. Nogueira, F. Sato, M.L. Baesso, A.M. Neto, and G. Matioli, “Curcumin-beta-cyclodextrin inclusion complex: Stability, solubility,characterisation by FT-IR, FT-Raman, X-ray diffraction and photoacoustic spectroscopy, and food application,†Food Chem., vol. 153, pp. 361–370, 2014.

T.O. Öge, and A.U. Keskiner, “Experimental and DFT calculation studies on boric acid and salicylic acid-boric acid-ethanol solution. Boron,†vol.3, no.2, pp. 118 – 125, 2018.

W. T Dible, K.C.Berger, E. Truog, “Boron determination in soils and plants: Simplified curcumin procedure,†Anal Chem., vol. 26, pp. 418–421, 1954.

J.H. Yoe, L.A. Sarver, “Organic Analytical Reagents,†New York (US): Wiley.pp 133, 1941.

H. Shi, G. Zhao, M. Liu, L. Fan, T. Cao, “Aptamer-based colorimetric sensing of acetamiprid in soil samples: Sensitivity, selectivity and mechanism,†J.Hazard Mater., vol. 260, pp. 754– 761, 2013.

H. Chen, J. Weiss, and F. Shahidi, “Nanotechnology in nutraceuticals and functional foods,†J.Food Technol., pp. 30-36, 2006.

N. Pourreza, H. Golmohammadi, “Application of curcumin nanoparticles in a lab-on-paper device as a simple and green pH probe,†Talanta, vol.131, pp.136–141, 2015.

B.D. Johnston, and E.G. DeMaster, “Suppression of nitric oxide oxidation to nitrite by curcumin is due to the sequestration of the reaction intermediate nitrogen dioxide, not nitric oxide,†Nitric Oxide, vol. 8, pp. 231–234, 2003.

M.K. Unnikrishnan, and M.N. Rao, “Curcumin inhibits nitrogen dioxide induced oxidation of haemoglobin,†Mol. Cell. Biochem., vol. 146, pp. 35–37, 1995.

N. Camgöz, C. Yener, and D. Gu¨venc, “Effects of Hue, Saturation, and Brightness on Preference,†Color Res. Appl., vol. 27, pp. 199-207, 2002.

J.M. Óbon, M.R. Castellar, M. Alacid, and J.A. Fernández-López, “Productionof a red–purple food colorant from Opuntia stricta fruits by spray drying and itsapplication in food model systems,†J.Food Eng., vol. 90, pp. 471–479, 2009.




DOI: http://dx.doi.org/10.18517/ijaseit.12.2.11550

Refbacks

  • There are currently no refbacks.



Published by INSIGHT - Indonesian Society for Knowledge and Human Development