Complexing capacity profiles of naturally occurring ligands in Tempranillo wines for Cu and Zn

Esparza, Irene; Santamaría, C.; García-Mina, José M.; Fernández, José María Fernández

doi:10.1016/j.aca.2007.07.063

Cited by 23 publications

(11 citation statements)

References 33 publications

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“…However, some of our Δ b E and Δ b G values can be pretty well compared with the experimental data available. In particular, our results indicate a larger stability of the metal‐cyanin complex with Cu(II), Δ b E = −52.04 kcal mol −1 /Δ b G = −37.59 kcal mol −1 , than with Zn(II), Δ b E = −31.74 kcal mol −1 /Δ b G = −19.65 kcal mol −1 , in agreement with what has been observed experimentally . Also, it has been found that binding to Fe(II) goes more slowly than with Fe(III) and that complexation with the latter goes faster than with Al(III), which can be pretty well correlated with our results.…”

Section: Resultssupporting

confidence: 91%

“…To the best of our knowledge, data concerning metal‐anthocyanin association or stability constants are very scarce . This contrasts to the larger number of works dedicated to anthocyanin self‐association and flavonoid/anthocyanin association constants .…”

Section: Resultsmentioning

confidence: 93%

“…The geometries of metal hydrated ions, [M(H 2 O) w ] n+ , in their diverse possible stoichiometry ratios according to chemical literature (w = 4 and/or 6), and the corresponding [MCy(H 2 O) w‐2 ] (n‐1)+ complexes were obtained by means of density functional theory, DFT, where different M n+ :Cy ratios could be envisioned. Nonetheless, 1:1 stoichiometry ratio has been reported to be the dominant species, while 1:2 or 1:3 M n+ :anthocyanin ratios have been proposed to occur when a large excess of metal is available or at high pH values, in a similar fashion as catechol does . All together, this study is concentrated on 1:1 [MCy(H 2 O) w‐2 ] (n‐1)+ complexes.…”

Section: Methodsmentioning

confidence: 99%

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Complexation of common metal cations by cyanins: Binding affinity and molecular structure

Estévez

Sánchez‐Lozano

Mosquera

2018

Int J of Quantum Chemistry

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The ability of diverse metal cations to form complexes with cyanin has been investigated by means of Density Functional Theory (DFT) and the Quantum Theory of Atoms in Molecules (QTAIM). The strongest preference is shown by trivalent metals which exceed that of Mg(II), indicating that ion replacement processes are suitable detoxification mechanisms for plants. Molecular structure analysis indicates that the larger the metal affinity of Cy− the longer the C2‐C1’ bond length and smaller ρb value. This is understood as upon metal complexation the Cy− ligand molecular structure is more compatible with a dienolate‐like structure rather than the 4′‐keto‐quinoidal‐like structure. The weight of the former increases as stronger the binding. QTAIM charges indicate that the stronger the binding energy the larger the charge transfer from Cy− to the metal, reducing its positive charge below the values indicated by the corresponding Lewis structure.

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Section: Resultssupporting

confidence: 91%

Section: Resultsmentioning

confidence: 93%

Section: Methodsmentioning

confidence: 99%

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Complexation of common metal cations by cyanins: Binding affinity and molecular structure

Estévez

Sánchez‐Lozano

Mosquera

2018

Int J of Quantum Chemistry

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“…, Esparza et al. ). The relevance of the results of these studies to wine is complicated by the requirement to dilute, pH adjust (i.e.…”

Section: Speciation Analysismentioning

confidence: 99%

Chemistry of copper in white wine: a review

Clark

Wilkes

Scollary

2015

Australian Journal of Grape and Wine Research

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Copper is one element in wine that has considerable notoriety. While current winemaking practice tends to minimise the amount of copper that results from vineyard and winery sources, the addition of copper(II), either as its sulfate or citrate, to remove sulfidic off-odours may result in an elevated concentration in the finished (bottled) wine. Residual copper in white wine has been linked to oxidative and reductive spoilage processes, although the mechanisms are at times speculative. The presence of copper has been implicated in haze formation (copper casse) and linked to protein instability. More recent concerns include the coexistence of residual copper and hydrogen sulfide in wine stored under low oxygen conditions. The chemistry of copper is important in both white and red wine. While there are some overlapping issues, especially with respect to sulfidic off-odours, both white and red wine display their own unique chemistry. Thus, this review describes the state of knowledge of copper in white wine, differentiating between evidence-based claims and speculation. It also identifies areas of research that will provide a much clearer understanding of the role of copper in wine spoilage.

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“…Electrochemical techniques, on the other hand, can be performed at low cost with easy sample manipulation and therefore they represent a promising option for the artisan producers [10,11]. These have been used to quantify metals in beer, red, and white wines, rum, and whiskey [12][13][14][15][16][17]. Cu, Pb, Cd and Zn have been analyzed in tequila, raicilla, sotól, and mezcal (spirit beverages derived from agave sp.)…”

Section: Introductionmentioning

confidence: 99%

Analysis of Cu in Mezcal Commercial Samples using Square Wave Anodic Stripping Voltammetry

Salinas

Ibáñez

Vásquez-Medrano

et al. 2018

J. Electrochem. Sci. Technol

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High concentration of copper in mezcal, a representative Mexican spirituous alcoholic beverage, is a serious problem due to the damage that it may cause to human health. A cyclic voltammetry and square wave anodic stripping voltammetry study of copper (II) in three commercial mezcal samples based on glassy carbon electrode response was undertaken. The analysis was developed using a simulated matrix solution (EtOH/H 2 O (1:1), 0.1 M LiClO 4 and AcOH/AcONa 0.05 M/ 0.008 M), with Cu (II) concentrations in the range 0-1 ppm. Direct electrochemical analysis of mezcal samples was complicated by the presence of different organic compounds in the matrix. The analytical signal of Cu (II) in the spirituous was notably improved and the interferences caused by organic compounds were minimized, by diluting the mezcal samples 10% with EtOH/H 2 O (1:1) solution. An efficient quantification of Cu (II) was obtained from the calibration curve by the SWASV and using the internal standard method (Cd (II)) in commercial samples (1.2-6.7 ppm); the results were correlated satisfactorily with the values obtained by AAS.

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Complexing capacity profiles of naturally occurring ligands in Tempranillo wines for Cu and Zn

Cited by 23 publications

References 33 publications

Complexation of common metal cations by cyanins: Binding affinity and molecular structure

Complexation of common metal cations by cyanins: Binding affinity and molecular structure

Chemistry of copper in white wine: a review

Analysis of Cu in Mezcal Commercial Samples using Square Wave Anodic Stripping Voltammetry

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