The Enzyme Free Uric Acid Sensor Based on Iron Doped CuO Nanostructures for the Determination of Uric Acid from Commercial Seafood
In this study, a wet chemical method was used to produce iron-doped CuO nanostructures. Cyclic voltammetry was employed to record sensor signals in a saline phosphate buffer solution of pH 7.3. Iron added into CuO nanostructures contributed electrons to the conduction band of CuO, showing a well-resolved electro-oxidation peak for uric acid. The developed sensor exhibits a wide linear range of uric acid concentrations from 0.05 mM to 4 mM. The limit of detection for the sensor was found to be 0.01 mM. The sensor is highly selective, sensitive, and stable. The results of the in vitro analysis of uric acid motivated the researchers to measure the uric acid from the marine shellfish Perna viridis and razor clam Solen dactylus. The obtained results reveal that the proposed sensor will help to avoid the gout and could be used as an early safeguard of human health.