Review on recent advances in fabrication of enzymatic and chemical sensors for hypoxanthine.

Hypoxanthine is an important product of the nucleotide degradation pathway. It has been considered as a potential marker for assessing meat freshness and clinical diagnosis. In the review, we focus on advancement made in the fabrication of hypoxanthine sensors. Several traditional methods are being utilized for the detection of hypoxanthine, but these methods are expensive, complex, require pretreatment of the sample which is time-consuming and trained persons to operate. Sensors have emerged as simple, rapid, economic, disposable, and portable tools for hypoxanthine detection in biological samples. In particular, the review describes the significant role of hypoxanthine in clinical and food applications. Classification of sensors into enzymatic and non-enzymatic sensors along with the different methods used for xanthine oxidase immobilization and type of transducers used for hypoxanthine detection are briefly explained.