Amino acids and urea sensors using parsley seeds as biocatalyst

Abstract

Minced parsley seeds coupled with a potentiometric ammonia gas sensing electrode showed effective biocatalytic activity, i.e. responded to l-asparagine, l-glutamine, l-serine and urea with a nernstian slope of 43–51 mV per decade of substrate concentration. Very good time stability with no significant loss of biocatalytic activity over 30 days was maintained. A celery seed immobilized ammonia electrode showed similar behaviour.