Evaluation of total polyphenol content of wines by means of voltammetric techniques: Cyclic voltammetry vs differential pulse voltammetry

Vilas‐Boas, Ângela; Valderrama, Patrícia; Fontes, Natacha; Geraldo, M. Dulce; Bento, M. Fátima

doi:10.1016/j.foodchem.2018.10.078

Cited by 55 publications

(41 citation statements)

References 20 publications

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“…Eq 1 [ 27 ] was used to explore the linear relationships between the anodic current (1 st derivative) of juice samples against the following parameters that previously [ 8 , 28 ] showed correlation with electrochemical parameters, and could directly or indirectly contribute to redox reactivity of juice samples (x i ): absolute contributions of aromatic, tryptophan, and tyrosine EEM/PARAFAC fingerprints; sucrose, trans-aconitic acid, and citrate concentrations; UV/visible absorbance at 270 and 340 nm; and Brix, pH, EC, E h , TN (in gN/L). where x i is the juice property, y i is the current in mA (first derivative) at a given potential (in V), and n is 24 for juice samples representing each cultivar listed in Section II of S1 File .…”

Section: Methodsmentioning

confidence: 99%

Electroactivity of polyphenols in sweet sorghum (Sorghum bicolor (L.) Moench) cultivars

Uchimiya

Knoll

2020

PLoS ONE

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Polyphenols and other potential health-promoting components of sorghum ( Sorghum bicolor (L.) Moench) drove its recent growth in the U.S. consumer food industry. Linear sweep (cyclic voltammetry, CV) and differential (cyclic differential pulse) voltammetry methods were developed to detect target polyphenols and amino acids in sweet sorghum juice without interference from the dominant secondary (trans-aconitic acid) and primary (sucrose) metabolites. Of 24 cultivars investigated, No.5 Gambela showed the highest electron-donating capacity, as indicated by the highest peak area, height, and peak anodic potential. Pearson’s correlation analysis indicated the contribution of polyphenols (rather than amino acids) on CV voltammograms of juice samples. The E h -pH values of 173 sweet sorghum juice samples collected in 2017 aligned with quercetin model polyphenol. Accumulation of quercetin-like polyphenols in No.5 Gambela could offer antioxidant-rich juice for conversion to edible syrup as well as an increased tolerance against a recently emerged pest, sugarcane aphid [( Melanaphis sacchari (Zehntner)].

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Section: Methodsmentioning

confidence: 99%

Electroactivity of polyphenols in sweet sorghum (Sorghum bicolor (L.) Moench) cultivars

Uchimiya

Knoll

2020

PLoS ONE

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“…The second anodic peak appeared at 391, 383, 363, and 370 mV at the green stage, close to veraison, veraison, and maturity, respectively. This peak may result from the oxidation of malvidin anthocyanins and stilbene derivatives overlapped with the second oxidation of the catechin flavonoids [56]. The third peak close to 600 mV corresponds to the phenolic acids such as vanillic and para-coumaric acid or the second oxidation of malvidin anthocyanins [54].…”

Section: Total Phenolic Content and Total Antioxidant Capacity By Spementioning

confidence: 97%

Voltammetric Behavior, Flavanol and Anthocyanin Contents, and Antioxidant Capacity of Grape Skins and Seeds during Ripening (Vitis vinifera var. Merlot, Tannat, and Syrah)

et al. 2020

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Skin and seed grape extracts of three red varieties (Merlot, Tannat, and Syrah) at different stages of ripening were studied for their total phenolic content (TPC) by using the Folin-Ciocalteu assay and for their total antioxidant capacity (TAC) by using spectrophotometric and electrochemical assays. Flavanol and anthocyanin compositions were also investigated using Ultra Performance Liquid Chromatography coupled with Mass Spectrometry (UPLC-MS). Results showed that seeds had the highest phenolic content and the highest antioxidant potential compared to skins at all stages of ripening. The highest TPC and TAC values were measured in seeds at close to veraison and veraison ripening stages. In skins, the highest values were found at the green stage, it was in accordance with the flavanols content. The voltammetric measurements were carried out using disposable single walled carbon nanotubes modified screen-printed carbon electrodes (SWCNT-SPCE). Three peaks on voltammograms were obtained at different oxidation potentials. The first anodic peak that oxidized at a low potential describes the oxidation of ortho-dihydroxy phenols and gallate groups, the second peak corresponds to the malvidin anthocyanins oxidation and the second oxidation of flavonoids. The third voltammetric peak could be due to phenolic acids such as p-coumaric acid and ferulic acid or the second oxidation of malvidin anthocyanins. The high linear correlation was observed between antioxidant tests and flavanols in skins (0.86 ≤ r ≤ 0.94), while in seeds, ‘r’ was higher between electrochemical parameters and flavanols (0.64 ≤ r ≤ 0.8).

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“…More recently, Vilas-Boas et al [ 125 ] observed that the relative contribution of polyphenols with slower coupled chemical reactions to CV is performed using a scan rate typically between 50 to 100 mV/s. Their findings also revealed that CV has more sensitivity to sulfur dioxide, which creates a difficulty in the quantification of total polyphenols.…”

Section: Techniques To Quantify Astringencymentioning

confidence: 99%

Sensorial Perception of Astringency: Oral Mechanisms and Current Analysis Methods

Pires¹,

Pastrana²,

Fuciños³

et al. 2020

Foods

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Understanding consumers’ food choices and the psychological processes involved in their preferences is crucial to promote more mindful eating regulation and guide food design. Fortifying foods minimizing the oral dryness, rough, and puckering associated with many functional ingredients has been attracting interest in understanding oral astringency over the years. A variety of studies have explored the sensorial mechanisms and the food properties determining astringency perception. The present review provides a deeper understanding of astringency, a general view of the oral mechanisms involved, and the exciting variety of the latest methods used to direct and indirectly quantify and simulate the astringency perception and the specific mechanisms involved.

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Evaluation of total polyphenol content of wines by means of voltammetric techniques: Cyclic voltammetry vs differential pulse voltammetry

Cited by 55 publications

References 20 publications

Electroactivity of polyphenols in sweet sorghum (Sorghum bicolor (L.) Moench) cultivars

Electroactivity of polyphenols in sweet sorghum (Sorghum bicolor (L.) Moench) cultivars

Voltammetric Behavior, Flavanol and Anthocyanin Contents, and Antioxidant Capacity of Grape Skins and Seeds during Ripening (Vitis vinifera var. Merlot, Tannat, and Syrah)

Sensorial Perception of Astringency: Oral Mechanisms and Current Analysis Methods

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