Table 2.
Detection of Arg level (mM) in the samples of commercial juices
| Method | Biosensor | Reference enzymatic method | ||||||
|---|---|---|---|---|---|---|---|---|
| ADI/nCdCu/GCE | ARG/urease/nCdCu/GCE | ArgO/nCdCu/GCE | ||||||
| Juice | Arg | CV, % | Arg | CV, % | Arg | CV, % | Arg | CV, % |
| Apple |
2.52 ± 0.12 p > 0.05 |
4.7 |
2.35 ± 0.10 p > 0.05 |
4.25 |
2.26 ± 0.15 p > 0.05 |
6.6 | 2.46 ± 0.07 | 2.8 |
| Raspberry |
2.15 ± 0.07 p > 0.05 |
3.3 |
2.32 ± 0.08 p > 0.05 |
3.4 |
2.16 ± 0.08 p > 0.05 |
3.7 | 2.26 ± 0.10 | 4.4 |
| Orange |
3.37 ± 0.15 p > 0.05 |
4.4 |
3.60 ± 0.10 p > 0.05 |
2.8 |
3.50 ± 0.20 p > 0.05 |
5.7 | 3.40 ± 0.11 | 3.2 |
2N.d. not detected; Student’s test (p) was performed for values obtained by the biosensor approach compared to the reference one [22]