An electroanalytical sensor based on overoxidized polypyrrole-gold composite for the detection of tyramine in fermented food

This study develops an electroanalytical sensor using overoxidized polypyrrole-gold composite (Au/PPyox) for the detection of tyramine in fermented foods. Tyramine, a biogenic amine, serves as an essential quality marker, but at higher concentrations can pose health hazards, particularly for individuals with specific metabolic dis-orders. Current detection methodologies require complex equipment and specialized personnel, impeding their routine use. We synthesized Au/PPyox via oxidative polymerization of pyrrole and developed an Au/PPyox-based sensor, exhibiting substantial selectivity and sensitivity towards tyramine. The sensor exhibited a limit of detection as low as 0.01 mu M, demonstrating its high sensitivity. Moreover, it retained stability, selectivity, and reproducibility over two weeks under ambient conditions. Practical application of the sensor in various fer-mented foods illustrated its potential for routine use. The results indicate that the Au/PPyox-based electroana-lytical sensor can serve as a reliable, cost-effective, and user-friendly tool for tyramine detection in fermented foods.

Automated summary

This study developed an electroanalytical sensor using a polypyrrole-gold composite for detecting tyramine in fermented foods. The sensor demonstrated high sensitivity and selectivity, as well as stability and reproducibility under ambient conditions. The practical application of the sensor showed its potential for routine use.