Akademik Veri Yönetim Sistemi
FOOD ANALYTICAL METHODS, cilt.19, sa.6, ss.1-11, 2026 (SCI-Expanded, Scopus)
Tyramine causes serious health problems such as headache, palpitations and hypertensive crisis as a result of consuming foods containing high amounts of it. Therefore, it is essential to develop a practical, rapid, and accurate method for determining tyramine levels in food samples. For this purpose, a new monoamine oxidase-based amperometric biosensor was developed. The enzyme was immobilized on the surface of a carbon paste electrode modified with Schiff base 1-chloro-2-formyl vinyl ferrocene-3-amino-2-naphthol (vFc3A2N). Tyramine was determined by oxidizing the H2O2 produced by the enzymatic reaction at +0.5 V vs. Ag/AgCl, with no loss of enzyme activity after immobilization. The optimal operating conditions of the prepared biosensor, as well as the factors affecting its performance, including the amount of vFc3A2N, reproducibility, shelf life, and interference effects, were investigated. It was determined that the tyramine biosensor retained 44.7% of its initial amperometric response after 30 days. Finally, tyramine was determined in a cheese sample using the designed biosensor, which showed high sensitivity and selectivity.