Simple detection of gluten in commercial gluten-containing samples with a novel nanoflower electrosensor made of molybdenum disulfide with comparison of the ELISA method.

Abstract

In this study, a new electrochemical sensor based on molybdenum disulfide (MoS2) nanoflowers/glassy carbon electrode (GCE was created for the sensitive detection of gluten. The prepared nanocatalysts were characterized using scanning electron microscopy with energy dispersive spectroscopy, x-ray diffraction, and x-ray photoelectron spectroscopy. The effects of the prepared nanocatalysts, pH value, and dropping amounts on the results were examined in detail. The electrochemical performance of the developed sensor (MoS2 nanoflowers/GCE) was then evaluated using differential pulse voltammetry, and the sensor was found to have significant electrochemical activity against gluten. A substantial linear connection was observed in the range of 0.5-100ppm of gluten concentration under optimum experimental circumstances, and the detection limit between peak current and gluten concentration was determined as 1.16ppm. The findings showed that the MoS2 nanoflowers/GCE gluten sensor has exceptional selectivity and stability. Finally, the generated electrochemical sensor was effectively utilized for gluten detection in commercial gluten-containing materials with a detection limit of 0.1652ppm. Thus, the developed MoS2 nanoflowers/GCE sensor offers a potential method for the detection of other molecules and is a promising candidate for gluten detection in commercial samples.