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Putrescine Detection Via PMMA-Zinc(II) Complex Optical Chemosensor: Meat Spoilage Screening Tool.

Muhammad Ameerullah Sahudin1, Jian Xiong Tan2, Khairun Nasriah Azmi2

  • 1Department of Chemistry, Faculty of Science, Universiti Malaya, Kuala Lumpur, 50603, Malaysia. ameerullah@um.edu.my.

Journal of Fluorescence
|August 18, 2025
PubMed
Summary

This study developed a novel fluorescence sensor using a zinc(II) Schiff base complex for detecting putrescine, a key indicator of food spoilage. The sensor demonstrates high sensitivity and selectivity, enhancing food safety measures.

Keywords:
Biogenic aminesFluorescence sensorsFood safetyMetal complexes

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Area of Science:

  • Analytical Chemistry
  • Materials Science
  • Food Science

Background:

  • Biogenic amines are crucial indicators of food spoilage and can cause health issues like scombroid poisoning.
  • Rapid and sensitive detection methods for biogenic amines are needed for effective food quality control.
  • Metal complexes offer potential as optical sensing materials for amine detection.

Purpose of the Study:

  • To develop a putrescine fluorescence sensor utilizing a novel PMMA-zinc(II) Schiff base complex.
  • To characterize the synthesized zinc(II) Schiff base complex and evaluate its interaction with putrescine.
  • To fabricate and assess the performance of an optical sensor for putrescine detection in food samples.

Main Methods:

  • Synthesis and spectroscopic characterization of zinc(II) N,N'-bis[4-(hydroxysalicylidene)] phenylenediamine complex.
  • UV-Vis and fluorescence emission titration to study the complex-putrescine interaction and binding constant.
  • Fabrication of a fluorescence sensor by immobilizing the zinc(II) complex onto polymethyl methacrylate (PMMA) nanoparticles.

Main Results:

  • The zinc(II) Schiff base complex showed strong interaction with putrescine, with a binding constant (Kb) of (2.92 ± 0.45) × 105 M-1.
  • The fabricated optical sensor detected putrescine with a limit of detection of 3.59 × 10-8 M within the range of 1.0 × 10-7 M to 1.0 × 10-2 M (R2 = 0.9884).
  • The sensor demonstrated high selectivity for putrescine over other amines, excellent reproducibility, and satisfactory recovery rates in buffalo meat samples.

Conclusions:

  • A highly sensitive and selective fluorescence sensor for putrescine detection was successfully developed using a PMMA-supported zinc(II) Schiff base complex.
  • The sensor provides a promising tool for rapid and reliable assessment of food quality and safety.
  • This advancement contributes to ensuring food safety and preventing health-related issues associated with biogenic amine accumulation.