The Elucidation of the Saffron Petal based Biosensor Mechanism in the Identification of Rotten Fruits by HPLC

Abstract

Sensors and biosensors are used in many identification techniques. The construction and design of different biosensors is different according to the need and type of work, and the mechanism of action is different depending on the chemistry of the raw materials.

The saffron petals are used asthe basis of the plant biosensors for the detection of rotten fruits.Based on the color change from green to red, the fruits spoilage is detected.To elucidate the mechanism of the introduced biosensors, HPLC with UV detector and C18 column isused.UV-Vis spectrophotometers are also utilized to evaluate its efficiency.

Examination of the obtained spectra revealed that the effective color dye in saffron petals is anthocyanin, which is converted to flavonoids in acidic pH medium, and this conversion causes red color.

In the assessment of the reproduction of the prepared biosensor, it is found that the sensor made of saffron petals is completely amplifiable.