Polymeric chemosensor for the colorimetric determination of the total polyphenol index (TPI) in wines
Autor: | Asunción Muñoz, Daniel Moreno, Saúl Vallejos, José M. García, Saturnino Ibeas, Félix Clemente García García |
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Rok vydání: | 2019 |
Předmět: |
TPI
Chemistry Organic 01 natural sciences Absorbance chemistry.chemical_compound 0404 agricultural biotechnology Phenols Polymeric sensors Wine Chromatography Colorimetric sensors 010401 analytical chemistry food and beverages Química orgánica 04 agricultural and veterinary sciences 040401 food science 0104 chemical sciences Polyphenol sensors Monomer chemistry Polyphenol Reagent Diazo Solid phase reactions Quantitative analysis (chemistry) Food Science Biotechnology |
Zdroj: | Repositorio Institucional de la Universidad de Burgos (RIUBU) instname |
Popis: | We have developed a new method for the rapid and inexpensive determination of the total polyphenol index (TPI) in wines by simply immersing our sensory film in red or white wines and visually checking the colour change (qualitative analysis) or by analysing a photo taken of the film with a smartphone (quantitative analysis). This sensory material is straightforward and inexpensively prepared; it requires no monomer synthesis, is based on 100% commercially available monomers, and contains benzenediazonium salt motifs, which in the presence of phenols and/or polyphenol-based structures produce coloured diazo compounds. These sensory motifs are chemically anchored to the polymeric structure, and, accordingly, no migration of organic substances from the material occurs in the sensing process. Our method needs neither reagents nor sample pretreatment and has been contrasted with the standard TPI determination, i.e., measuring the absorbance of diluted wine at 280 nm, obtaining reliable data for white and red wines. Fondo Europeo de Desarrollo Regional and both the Spanish Agencia Estatal de Investigación (MAT2017-84501-R) and the Consejería de Educación, Junta de Castilla y León (BU306P18) |
Databáze: | OpenAIRE |
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