Development of a Highly Sensitive Non-Enzymatic Electrochemical Sensor for Urea Detection Using a Novel Zinc Metalloporphyrin [Zn(TMAPP)] Complex

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Accurate detection of urea (UA) is essential for food safety, environmental monitoring, and quality control in the dairy industry. However, conventional detection methods are often expensive or rely on enzymatic systems, which can limit their practicality and long-term stability. To overcome these limitations, we report the development of a non-enzymatic electrochemical sensor based on the zinc(II) meso-tetrakis(3-acetoxy-4-methoxyphenyl)porphyrin complex, [Zn(TMAPP)], for the sensitive and selective detection of UA. The successful synthesis of the [Zn(TMAPP)] complex was confirmed by elemental analysis, 1H NMR spectroscopy, ultraviolet–visible spectroscopy, infrared spectroscopy, electrospray ionization mass spectrometry, and fluorescence analysis, confirming both its structural and optical integrity. The electrochemical properties of the sensor were subsequently evaluated using cyclic voltammetry and differential pulse voltammetry. The sensor demonstrated excellent selectivity for urea, maintaining reliable performance even in the presence of various potential interferents, which are commonly present in biological samples. It exhibited a low detection limit of 0.075 μM and a wide linear response range from 0.075 to 100 μM, highlighting its high sensitivity and suitability for practical applications. Finally, to assess the sensor’s practical utility, it was tested on real samples, demonstrating excellent recovery rates ranging from 98.3% to 102.0%.

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