Possibilities of organic and conventional wines differentiation on the basis of multivariate analysis of their characteristics (EPR, UV–Vis, HPLC and AAS study)

Tobolková, Blanka; Polovka, Martin; Belajová, Elena; Koreňovská, M.; Suhaj, Milan

doi:10.1007/s00217-014-2237-5

Cited by 19 publications

(12 citation statements)

References 25 publications

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“…Table 2 shows the results with different units. The EPR analyzes a competitive reaction to DMPO [ 36 , 37 , 38 ], which acts also, scavenging the radicals generated “in situ”.…”

Section: Resultsmentioning

confidence: 99%

Avocado Seed: A Comparative Study of Antioxidant Content and Capacity in Protecting Oil Models from Oxidation

et al. 2018

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Increasingly, consumers want products containing little or no synthetic compounds. Avocado seeds, which are a residue of the food industry, could be used to obtain extracts with high antioxidant power. In the present study, the most popular radical scavenging methods are presented, establishing a comparison between them, besides working with two different extractions: pure methanol and ethanol–water (50:50 v/v). The radical scavenging assay methods ORAC and ABTS were performed, as well as a novel method: the reaction to methoxy radical, as determined by electron paramagnetic resonance (EPR). Peroxide value and thiobarbituric acid reactive compounds (TBARs) were used to monitor the oxidation of avocado seed oil, as well as the power of the avocado seed extract (ASE) to delay oil oxidation by oxidation induction time (OIT) and measured by differential scanning calorimetry (DSC). Radical scavenging methods have values between 1310–263 µmol TE/g of mass dissolved for ORAC and ABTS, respectively. The individual contribution of each of the compounds present in the extract was analyzed. The sum of all of them contributed up to 84% of the total radical scavenging activity. The concentration of 0.75% ASE causes a delay in the oxidation that is close to 80%, as measured by OIT. This implies that avocado seed residue may have a use as a natural antioxidant source, providing added value to organic waste.

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“…Table 2 shows the results with different units. The EPR analyzes a competitive reaction to DMPO [ 36 , 37 , 38 ], which acts also, scavenging the radicals generated “in situ”.…”

Section: Resultsmentioning

confidence: 99%

Avocado Seed: A Comparative Study of Antioxidant Content and Capacity in Protecting Oil Models from Oxidation

et al. 2018

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“…Total phenolic compounds content (TPC) and total flavonoid compounds content (TFC) was determined applying Folin-Ciocalteau modified method [4] and modified method by Pallab et al, 2013 [5], respectively. The ability to terminate ABTS •+ cation-radical (expressed as Trolox equivalents -TEAC), concentration of individual flavonoids (catechin, epicatechin, rutin, quercetin and resveratrol) and colour characteristics were determined as previously described in Tobolkova et al, 2014 [6]. Phenolic acids were quantified according to Horacek et al, 2019 [1].…”

Section: Physico-chemical Analysismentioning

confidence: 99%

Investigation of geographic origin of wine from border regions: Results from investigation of two vintages

et al. 2019

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Investigation on discrimination of geographic origin in border areas is carried out by investigating and comparing authentic wine samples from the border areas of Austria, Czech Republic, Slovakia (and from Serbia) by applying different physico-chemical methods (e.g. IRMS, NMR, ICP-MS, ICP-OES, EPR, HPLC, UV-VIS, etc…). The comparison of the data sets from the participating countries and the different applied methods demonstrates, to which extent a differentiation can still be achieved in the border areas of the respective countries, which methods prove most efficient and sensitive and if a combination of methods leads to an increased sensitivity. Furthermore, we also investigate the potential causes for the differentiation, as the environment, different agricultural practices or enology. Analysis of two consecutive vintages shows significant variations between the two years, complicating direct comparison of regions beyond individual vintages. Still, several parameters are identified enabling correct and complete differentiation. However, some of them have been found to represent lab effects, whereas others are interpreted as resulting from different agricultural practices or environmentally driven. Only the latter two ones, if consistent, can be used for discrimination of geographic origin.

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“…The ability to terminate ABTS •+ cation-radical (expressed as Trolox equivalents -TEAC), concentration of selected flavonoids (catechin, epicatechin, rutin, quercetin and resveratrol) and colour characteristics were determined as described in Tobolková et al, 2014 [5].…”

Section: Physico-chemical Analysismentioning

confidence: 99%

Investigation of geographic origin of wine from border regions: Potential limitations and possibilities of different analytical methods and combinations of methods to identify the correct side of the border

Horacek

Kolar²,

Hola

et al. 2019

BIO Web Conf.

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In the presented project the investigation on discrimination of geographic origin of wine in from border areas is carried out. Authentic wine samples from the border areas of Austria, Czech Republic, Slovakia (and from Serbia) are investigated and compared by applying different physico-chemical methods (e.g. IRMS, NMR, ICP-MS, ICP-OES, EPR, HPLC, UV-VIS, etc.). The comparison of the data sets from the participating countries and the different applied methods will show, to which extent a differentiation can still be achieved in the border areas of the respective countries, which methods prove most efficient and sensitive and if a combination of methods will lead to an increased sensitivity. Furthermore, we also investigate the causes for the potential differentiation, which might be environmentally determined, due to different agricultural and/or enological practices. Results from the first investigated vintage 2016 show a good separation of the respective geographic origins by isotope ratios and element concentrations as well as by other parameters. The relevant parameters for differentiation now have to be critically evaluated to exclude potential lab influences.

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Possibilities of organic and conventional wines differentiation on the basis of multivariate analysis of their characteristics (EPR, UV–Vis, HPLC and AAS study)

Cited by 19 publications

References 25 publications

Avocado Seed: A Comparative Study of Antioxidant Content and Capacity in Protecting Oil Models from Oxidation

Avocado Seed: A Comparative Study of Antioxidant Content and Capacity in Protecting Oil Models from Oxidation

Investigation of geographic origin of wine from border regions: Results from investigation of two vintages

Investigation of geographic origin of wine from border regions: Potential limitations and possibilities of different analytical methods and combinations of methods to identify the correct side of the border

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