Improved Sensing of Capsaicin with TiO2 Nanoparticles Modified Epoxy Graphite Electrode

The presented research focuses on the electrochemical determination of capsaicin, a lipophilic alkaloid which originates hotness in chili peppers. An electrochemical sensor based on epoxy‐graphite composite with the modification of titanium dioxide (TiO₂) nanoparticles is developed for the determination of this alkaloid. The measurements were carried out in glycine buffer at pH 2.5 using cyclic voltammetry. Two linear concentration ranges were obtained from 6 to 75 μM (R=0.99) and from 12 to 138 μM, with a detection limit of 5.34 μM and 11.3 μM capsaicin, for 1^st and 2^nd oxidation peak, respectively. The main advantage of developed sensor is its repeatability and robustness against fouling; the relative standard deviation (RSD) value was 2.53 % (n=10). This voltammetric sensing procedure has successfully been applied to quantify capsaicin in various real samples such as hot chili sauce and pharmaceutical preparations.