Publication: Ellagic acid–borax fluorescence interaction: application for novel cyclodextrin-borax nanosensors for analyzing ellagic acid in food samples
Authors
Navarro Orcajada, Silvia ; Matencio Durán, Adrián ; López Nicolás, José Manuel ; García Carmona, Francisco
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Publisher
Royal Society of Chemistry
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DOI
https://doi.org/10.1039/c8fo00906f
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info:eu-repo/semantics/article
Description
©2018. This document is the Published, version of a Published Work that appeared in final form in Food and Function. To access the final edited and published work see https://doi.org/10.1039/c8fo00906f
Abstract
The food industry needs cheap, fast and sensitive methods to increase the number of analyses that are routinely
carried out; for this reason, new methods are constantly being sought. This paper describes a novel
fluorescent nanosensor based on cyclodextrin (CD) to determine ellagic acid (EA). The encapsulation of EA
in the presence of borax was studied. Firstly, the complexation of EA–borax was tested. The stoichiometry
of the EA–borax complex showed a 1 : 2 complex, with KF1 = 2548 ± 127 M−1 and KF2 = 302 ± 15 M−1.
Different CDs were used to obtain a 1 : 1 : 1 CD–EA–borax complex with γ-CD providing the best complexation
constant (KF3 = 364 ± 18M−1). Furthermore, when the accuracy and sensitivity of the nanosensor were
tested using a crude blueberry extract, the CD/borax mixture provided an 18 times stronger signal than with
the crude extract alone and 7 times stronger than that obtained using borax alone.
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Citation
Food and Function, 2018
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