Determination of Six Metals in Galician Red Wines (in Northwestern Spain) by Capillary Electrophoresis

Núñez, M. N.; Peña, Rosa M; Herrero, Concepción; Garcı́a, Sagrario

doi:10.1093/jaoac/83.1.183

Cited by 7 publications

(3 citation statements)

References 1 publication

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“…The average analysed Li concentration of 11.6 ± 1.97 µg/L in wine (red wine: 17.0 ± 4.17 µg/L; white wine: 8.3 ± 1.66 µg Li/L) was slightly lower than previously reported values of 44 to 58 µg Li/L in Spanish or Californian wines [37,38]. Only three of the analysed red wine samples revealed similar values of 48.1, 45.0 and 43.6 µg Li/L, which may be related to a high Li concentration in the soil.…”

Section: Analysis Of Beveragescontrasting

confidence: 65%

Lithium Content of 160 Beverages and Its Impact on Lithium Status in Drosophila melanogaster

Seidel¹,

Jans²,

Hommen

et al. 2020

Foods

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Lithium (Li) is an important micronutrient in human nutrition, although its exact molecular function as a potential essential trace element has not yet been fully elucidated. It has been previously shown that several mineral waters are rich and highly bioavailable sources of Li for human consumption. Nevertheless, little is known about the extent in which other beverages contribute to the dietary Li supply. To this end, the Li content of 160 different beverages comprising wine and beer, soft and energy drinks and tea and coffee infusions was analysed by inductively coupled plasma mass spectrometry (ICP-MS). Furthermore, a feeding study in Drosophila melanogaster was conducted to test whether Li derived from selected beverages changes Li status in flies. In comparison to the average Li concentration in mineral waters (108 µg/L; reference value), the Li concentration in wine (11.6 ± 1.97 µg/L) and beer (8.5 ± 0.77 µg/L), soft and energy drinks (10.2 ± 2.95 µg/L), tea (2.8 ± 0.65 µg/L) and coffee (0.1 ± 0.02 µg/L) infusions was considerably lower. Only Li-rich mineral water (~1600 µg/L) significantly increased Li concentrations in male and female flies. Unlike mineral water, most wine and beer, soft and energy drink and tea and coffee samples were rather Li-poor food items and thus may only contribute to a moderate extent to the dietary Li supply. A novelty of this study is that it relates analytical Li concentrations in beverages to Li whole body retention in Drosophila melanogaster.

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Section: Analysis Of Beveragescontrasting

confidence: 65%

Lithium Content of 160 Beverages and Its Impact on Lithium Status in Drosophila melanogaster

Seidel¹,

Jans²,

Hommen

et al. 2020

Foods

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“…As Z. bailii contaminates beverages with high (millimolar) K + content, such as wine (Nuñez et al , 2000), it is reasonable to expect it to possess a low‐affinity K + uptake system. However, such plant‐derived beverages are also acidic (as low as pH 3.2 for wine; Mínguez and Hernández, 1998), so if the low‐affinity K + uptake system of Z. bailii were strictly analogous to that of S. cerevisiae and inhibited by acidic pH, K + acquisition could be compromised.…”

Section: Introductionmentioning

confidence: 99%

Potassium transport at the plasma membrane of the food spoilage yeastZygosaccharomyces bailii

Demidchik

Macpherson

Davies

2005

Yeast

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Zygosaccharomyces bailii is a commercially important spoilage yeast capable of growth at low pH in the presence of weak organic acid preservatives, such as benzoic acid. A patch-clamp electrophysiological analysis of plasma membrane K + transport revealed a high conductance pathway for low-affinity K + uptake. In contrast to the equivalent K + transporter in Saccharomyces cerevisiae, this system remained operative at low extracellular pH and may therefore facilitate K + uptake in K + -rich and acidic beverages. Benzoate inhibited growth, increased intracellular K + content, yet decreased the magnitude of the K + uptake conductance; specifically, the hyperpolarization-activated inwardly-rectifying component was reduced. It is proposed that this adaptation helps maintain a hyperpolarized membrane voltage to effect continued ATPase-mediated H + extrusion and so combat preservative-induced cytosolic acidosis. Again in contrast to S . cerevisiae, the K + conductance was relatively insensitive to increased extracellular Ca 2+ . Paradoxically (and unlike S. cerevisiae) increasing extracellular Ca 2+ inhibited growth, suggesting a simple expedient to limit spoilage by Z. bailii.

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“…, 1992; Pena et al. , 1999; Núñez et al , 2000), their aromatic index (Falqué et al , 2001), their phenol content (Pazo et al. , 1995), the amounts of carboxylic acids (Pazo et al.…”

Section: Introductionmentioning

confidence: 99%

Volatile profile and differentiation between Albariño wines from different origins

Falqué¹,

Darriet²,

Fernández³

et al. 2008

Int J of Food Sci Tech

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Commercial Albarin˜o wines from different subzones of Certified Brand of Origin 'Rı´as Baixas' (NW Spain) were analysed over four consecutive harvests. The contents of monoterpenes, volatile phenols, alcohols, sulphur compounds, acetates, fatty acids and ethyl esters were determined by gas chromatography (flame ionisation detector and flame photometric detector) and gas chromatography-mass spectrometry. These white wines presented high concentrations of free monoterpenes, volatile phenols, acetates, and ethyl esters, while the levels of sulphur compounds, known as default compounds, were very low. All the wines were elaborated from Albarin˜o grapes, but they were produced by different enological practices, such as skin contact and by carrying out malolactic fermentation or not. No significant differences were found between wines from the same subzone and from different vintages. The results obtained, and confirmed by Principal component and linear discriminant analysis, showed a differentiation among these wines as a function of the Galician subzone of origin.

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Determination of Six Metals in Galician Red Wines (in Northwestern Spain) by Capillary Electrophoresis

Cited by 7 publications

References 1 publication

Lithium Content of 160 Beverages and Its Impact on Lithium Status in Drosophila melanogaster

Lithium Content of 160 Beverages and Its Impact on Lithium Status in Drosophila melanogaster

Potassium transport at the plasma membrane of the food spoilage yeastZygosaccharomyces bailii

Volatile profile and differentiation between Albariño wines from different origins

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