Front-face fluorescence spectroscopy combined with second-order multivariate algorithms for the quantification of polyphenols in red wine samples

Cabrera‐Bañegil, Manuel; Hurtado-Sánchez, María del Carmen; Galeano-Dı́az, Teresa; Durán-Merás, Isabel

doi:10.1016/j.foodchem.2016.09.152

Cited by 50 publications

(29 citation statements)

References 23 publications

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“…Fluorescence spectroscopy is able to measure the analyte concentration through its fluorescence properties, being thus suitable to measure compounds in solution, such as phenolics found in grape extracts or wines [14]. If phenolic compounds are excited at the appropriate light intensity and wavelength, generally through UV light exposure, the energy change occurring at electronic level will cause a light emission in the visible region of the electromagnetic spectrum [45]. Phenolic molecules are initially at ground levels at low energy state until light exposure elevate the vibrational levels to an elevated high energy state.…”

Section: Fluorescence Spectroscopymentioning

confidence: 99%

“…Fluorescence spectroscopy has been commonly applied to the quantification of phenolic compounds in combination with liquid chromatography techniques. The main benefit of these applications rely on the increased sensitivity and selectivity of the method [45]. Additionally, fluorescence spectroscopy has been defined as a fast, non-destructive, easy to perform technique that can also be used for process monitoring purposes due to the versatility of the fluorescence spectrometers.…”

Section: Fluorescence Spectroscopymentioning

confidence: 99%

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The Role of UV-Visible Spectroscopy for Phenolic Compounds Quantification in Winemaking

Aleixandre-Tudó¹,

Toit²

2019

Frontiers and New Trends in the Science of Fermented Food and Beverages

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Phenolic compounds are bioactive substances present in a large number of food products including wine. The importance of these compounds in wine is due to their large effect on the organoleptic attributes of wine. Phenolic compounds play a crucial role in the colour as well as mouthfeel properties of wines. UV-visible spectroscopy appears as a suitable technique for the evaluation of phenolic compounds' properties and content. The ability of the phenolic ring to absorb UV light and the fact that some of the phenolic substances are coloured compounds, i.e. show absorption features in the visible region, make UV-visible spectroscopy a suitable technique to investigate and quantify grape and wine phenolic compounds. A number of analytical techniques are currently used for phenolic quantification. These include both simpler approaches (spectrophotometric determinations) as well as more complex methodologies such liquid chromatography analysis. Moreover, a number of spectroscopy applications have also been recently reported and are becoming popular within the wine industry. This chapter reviews information on the UV-visible spectral properties of phenolic compounds, changes occurring during wine ageing and also discusses the current UV-visible based analytical techniques used for the quantification of phenolic compounds in grapes and wine.

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Section: Fluorescence Spectroscopymentioning

confidence: 99%

Section: Fluorescence Spectroscopymentioning

confidence: 99%

The Role of UV-Visible Spectroscopy for Phenolic Compounds Quantification in Winemaking

Aleixandre-Tudó¹,

Toit²

2019

Frontiers and New Trends in the Science of Fermented Food and Beverages

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“…Inside them, two types of spherosomes were noticed, most of them having small diameters (under 5 µm) and also some larger ones (20.41 µm). The phenolic compounds, due to their biochemical and molecular properties, have a wide-range emission spectrum (550-650 nm), whereas for most of the monomeric or polymeric anthocyanins, the maximum is often recorded at 585 nm [28,29].…”

Section: Confocal Laser Microscopymentioning

confidence: 99%

Co-Microencapsulation of Anthocyanins from Black Currant Extract and Lactic Acid Bacteria in Biopolymeric Matrices

Enache¹,

Vasile²,

Enachi³

et al. 2020

Molecules

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Anthocyanins from black currant extract and lactic acid bacteria were co-microencapsulated using a gastro-intestinal-resistant biocomposite of whey protein isolate, inulin, and chitosan, with an encapsulation efficiency of 95.46% ± 1.30% and 87.38% ± 0.48%, respectively. The applied freeze-drying allowed a dark purple stable powder to be obtained, with a satisfactory content of phytochemicals and 11 log colony forming units (CFU)/g dry weight of powder (DW). Confocal laser microscopy displayed a complex system, with several large formations and smaller aggregates inside, consisting of biologically active compounds, lactic acid bacteria cells, and biopolymers. The powder showed good storage stability, with no significant changes in phytochemicals and viable cells over 3 months. An antioxidant activity of 63.64 ± 0.75 mMol Trolox/g DW and an inhibitory effect on α-amylase and α-glucosidase of 87.10% ± 2.08% and 36.96% ± 3.98%, respectively, highlighted the potential biological activities of the co-microencapsulated powder. Significantly, the in vitro digestibility profile showed remarkable protection in the gastric environment, with controlled release in the intestinal simulated environment. The powder was tested by addition into a complex food matrix (yogurt), and the results showed satisfactory stability of biologically active compounds when stored for 21 d at 4 °C. The obtained results confirm the important role of microencapsulation in ensuring a high degree of protection, thus allowing new approaches in developing food ingredients and nutraceuticals, with enhanced functionalities.

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“…Due to its benzimidazolic ring structure, carbendazim is difficult to decompose and leaved in soils for a long time, which has potential harms for humans and animals health . Remain amount of carbendazim is detected by electrochemical methods, which is higher sensitivity, faster analysis time, lower cost, and easier operation than high performance liquid chromatography, fluorescence spectroscopy, or mass spectroscopy . Carbonaceous materials doped with heteroatoms, have large surface area, enhanced durability, high stability, and remarkable electrocatalytic properties, were used as electrode to identify and quantify carbendazim in electrochemical determination .…”

Section: Figurementioning

confidence: 99%

Nozzle‐Less Electrospun Nitrogen‐Doped Hollow Carbon Nanofibers as Enhanced Sensing Platform for Carbendazim Electrochemical Detection

Pan

Wang

et al. 2019

ChemistrySelect

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Front-face fluorescence spectroscopy combined with second-order multivariate algorithms for the quantification of polyphenols in red wine samples

Cited by 50 publications

References 23 publications

The Role of UV-Visible Spectroscopy for Phenolic Compounds Quantification in Winemaking

The Role of UV-Visible Spectroscopy for Phenolic Compounds Quantification in Winemaking

Co-Microencapsulation of Anthocyanins from Black Currant Extract and Lactic Acid Bacteria in Biopolymeric Matrices

Nozzle‐Less Electrospun Nitrogen‐Doped Hollow Carbon Nanofibers as Enhanced Sensing Platform for Carbendazim Electrochemical Detection

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