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Item Theoretical principles and applications of high performance capillary electrophoresis(Nova Science Publishers, 2015) Bathinapatla, Ayyappa; Kanchi, Suvardhan; Sabela, Myalowenkosi I.; Bisetty, KrishnaThis book chapter is aimed at addressing the theoretical principles and applications of capillary electrophoresis (CE) for the separation of high intensity artificial sweeteners. Electrophoresis is a technique in which solutes are separated by their movement with different rates of migration in the presence of an electric field. Capillary electrophoresis emerged as a combination of the separation mechanism of electrophoresis and instrumental automation concepts in chromatography. Its separation mainly depends on the difference in the solutes migration in an electric field caused by the application of relatively high voltages, thus generating an electro-osmotic flow (EOF) within the narrow-bore capillaries filled with the background electrolyte. Currently capillary electrophoresis is a very powerful analytical technique with a major and outstanding importance in separations of compounds such as amino acids, chiral drugs, vitamins, pesticides etc., because of simpler method development, minimal sample volume requirements and lack of organic waste. The main advantage of capillary electrophoresis over conventional techniques is the availability of the number of modes with different operating and separation characteristics include free zone electrophoresis and molecular weight based separations (capillary zone electrophoresis), micellar based separations (micellar electrokinetic chromatography), chiral separations (electrokinetic chromatography), isotachophoresis and isoelectrofocusing makes it a more versatile technique being able to analyse a wide range of analytes. The ultimate goal of the analytical separations is to achieve low detection limits and CE is compatible with different external and internal detectors such as UV or photodiode array detector (DAD) similar to HPLC. CE also provides an indirect UV detection for analytes that do not absorb in the UV region. Besides the UV detection, CE provides five types of detection modes with special instrumental fittings such as Fluorescence, Laserinduced Fluorescence, Amperometry, Conductivity and Mass spectrometry. Infact, the lowest detection limits attained in the whole field of separations are for CE with laser induced fluorescence detection. Regarding the applications of CE, the separation and determination of high intensity sweeteners were discussed in this chapter. The materials which show sweetness are divided into two types (i) nutritive sweeteners and (ii) non-nutritive sweeteners. The main nutritive sweeteners include glucose, crystalline fructose, dextrose, corn sweeteners, honey, lactose, maltose, invert sugars, concentrated fruit juice, refined sugars, high fructose corn syrup and various syrups. Non-nutritive sweeteners are sub-divided into two groups of artificial sweeteners and reduced polyols. On the other hand, based on their generation; artificial sweeteners can further be divided into three types as (a) first generation artificial sweeteners which includes saccharin, cyclamate and glycyrrhizin (b) second generation artificial sweeteners are aspartame, acesulfame K, thaumatin and neohesperidinedihydrochalcone (c) neotame, sucralose, alitame and steviol glycosides falls under third generation artificial sweeteners. Artificial sweeteners are also classified into three types based on their synthesis and extraction: (i) synthetic (saccharin, cyclamate, aspartame, acesulfame K, neotame, sucralose, alitame) (ii) semi-synthetic (neohesperidinedihydrochalcone) and (iii) natural sweeteners (steviol glycosides, mogrosides and brazzein protein). Polyols are other groups of reduced-calorie sweeteners which provide bulk of the sweetness, but with fewer calories than sugars. The commonly used polyols are: erythritol, mannitol, isomalt, lactitol, maltitol, xylitol, sorbitol and hydrogenated starch hydrolysates (HSH). The studies revealed that capillary electrophoresis was successfully used for the separation of high intensity artificial sweeteners such as neotame, sucralose and steviol glycosides. Additionally, the available methods for the other artificial sweeteners using capillary electrophoresis were reviewed besides the above indicated sweeteners.Item Fabrication of copper nanoparticles decorated multiwalled carbon nanotubes as a high performance electrochemical sensor for the detection of neotame(Elsevier, 2015) Bathinapatla, Ayyappa; Kanchi, Suvardhan; Singh, Parvesh; Sabela, Myalowenkosi Innocent; Bisetty, KrishnaA highly sensitive and novel electrochemical sensor for the detection of neotame using differential pulse voltammetry with a modified glassy carbon electrode is presented. The method was further customized by the fabrication of the electrode surface with copper nanoparticles–ammonium piperidine dithiocar-bamate–mutiwalled carbon nanotubes assimilated with β-cyclodextrin. The multiwalled carbon nano-tubes assimilated with β-cyclodextrin/glassy carbon electrode exhibited catalytic activity towards the oxidation of neotame at a potential of 1.3 V at pH 3.0. The transmission electron microscopy, thermogravimetric analysis, frontier transform infrared spectroscopy and cyclic voltammetry were employed to characterize the electrochemical sensor. The sensitivity and detection limits of the electrode increased two-fold in contrast to the β-CD-MWCNTs/GCE sensor. The developed method was successfully applied for the determination of neotame in food samples, with results similar to those achieved by our modified capillary electrophoresis method with a 96% confidence level.Item Development of electrophoretic and biosensor methods applied to high intensity sweeteners(2015) Bathinapatla, Ayyappa; Dovey, M.; Bisetty, KrishnaMaterials which show sweetness are classified as nutritive sweeteners and non-nutritive sweeteners or artificial sweeteners. In the present work, capillary electrophoresis and electrochemical biosensors have been used to analyse and quantify the natural and chemical artificial sweeteners in different food samples. The experimental work was further supported by computational studies. Capillary electrophoresis (CE) is a technique in which charged molecules can efficiently be separated in a buffer solution within a capillary tube under the influence of a strong electric field. While in the case of a biosensor, the analyte interacts with the bioreceptor and the resulting output is measured by a specially designed transducer. Steviol glycosides (rebaudioside A and stevioside) are natural sweeteners, extracted from Stevia rebaudiana Bertoni belonging to the Asteraceae family. On the other hand, neotame and sucralose are chemical sweeteners manufactured from their structural analogues aspartame and sucrose, respectively. Accordingly in this work, two CE modes, namely electro kinetic chromatography–capillary electrophoresis (EKC–CE) and an indirect UV-Capillary zone electrophoresis were used for the evaluation of analytes studied. Steviol glycosides (rebaudioside A and stevioside) and neotame diastereomers (L,L and D,D) were analysed using EKC-CE in the presence of a chiral separating agent β-cyclodextrin (TM-β-CD). However, since sucralose demonstrates chromophore-like properties, an indirect UV-CZE method was therefore developed using simple amines (morpholine, piperidine, ethylamine and triethylamine) as the background electrolytes (BGE). The optimum separation conditions in EKC-CE were; UV detection at 210 nm, 50 mM phosphate buffer, 30 mM TM-β-CD, 20 kV applied voltage, 5 s hydrodynamic injection and pH of 8.0 and 5.5 (for steviol glycosides and neotame), respectively. On the other hand, optimum separation conditions for the indirect UV-CZE method were; UV detection at 230 nm, 0.2 M morpholine buffer at pH 12.0, +20 kV applied voltage, 30 0C cassette temperature and 6 s sample injection. Furthermore, a highly sensitive and novel electrochemical biosensor was developed using platinum and glassy carbon electrodes fabricated with different nanomaterials. Accordingly, cytochrome c/graphene oxide – gold NPs/multiwalled carbon nanotubes (MWCNTs) modified platinum electrodes were used for the analysis of rebaudioside A. Similarly, copper NPs capped with ammonium piperidine dithiocarbamate-MWCNTs-β-cyclodextrin and laccase/2,2,6,6-tetramethylpiperidine-1-oxyl (TEMPO) immobilized graphene oxide-p-aminothiophenol capped ZnO NPs nanocomposites modified with glassy carbon electrodes were developed for the determination of neotame and sucralose, respectively. The electrochemical behaviour of these sweeteners towards the developed sensors was tested by using cyclic voltammetry and differential pulse voltammetry under optimum experimental conditions (pH, scan rate, accumulation time, accumulation potential, pulse amplitude, voltage step and voltage step time). The prepared nanocomposites were characterized using thermogravimetric analysis (TGA), fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD) and transmission electron microscopy (TEM) techniques. It was found that the developed electrochemical biosensors showed excellent catalytic activity towards the determination of natural and chemical sweeteners in commercially available food samples. Additionally, a comparative study between capillary electrophoresis and biosensor methods revealed that at optimum experimental conditions, typical detection limits ranging from 0.02017 to 0.07386 mM for steviol glycosides, 0.01857 to 0.08214 mM for neotame diastereomers and for sucralose 0.2804 mM were achieved. In contrast to CE methods, biosensor methods attained very low detection limits of 0.264 µM, 0.013 mM and 0.325 µM for rebaudioside A, neotame and sucralose, respectively. The unique properties of the nanomaterials in combination with electro chemical techniques provided best results with shorter analysis time in contrast to the conventional separation methods. Finally, the computational molecular modelling tools were used to better understand the results obtained from the separation mechanisms using capillary electrophoresis. The interaction of β-cyclodextrin with steviol glycosides/neotame diastereomers and sucralose with the amine buffers were studied and the computational results were in good agreement with the elution orders observed in capillary electrophoresis. Furthermore, docking studies were performed to predict the binding affinity interactions between the artificial sweeteners and biomolecules (cytochrome c and laccase) to understand a molecular level.