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Chemical Methods for Microbiological Control of Winemaking: An Overview of Current and Future Applications. BEVERAGES 2022. [DOI: 10.3390/beverages8030058] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Preservation technologies for winemaking have relied mainly on the addition of sulfur dioxide (SO2), in consequence of the large spectrum of action of this compound, linked to the control of undesirable microorganisms and the prevention of oxidative phenomena. However, its potential negative effects on consumer health have addressed the interest of the international research on alternative treatments to substitute or minimize the SO2 content in grape must and wine. This review is aimed at analyzing chemical methods, both traditional and innovative, useful for the microbiological stabilization of wine. After a preliminary description of the antimicrobial and technological properties of SO2, the additive traditionally used during wine production, the effects of the addition (in must and wine) of other compounds officially permitted in winemaking, such as sorbic acid, dimethyl dicarbonate (DMDC), lysozyme and chitosan, are discussed and evaluated. Furthermore, other substances showing antimicrobial properties, for which the use for wine microbiological stabilization is not yet permitted in EU, are investigated. Even if these treatments exhibit a good efficacy, a single compound able to completely replace SO2 is not currently available, but a combination of different procedures might be useful to reduce the sulfite content in wine. Among the strategies proposed, particular interest is directed towards the use of insect-based chitosan as a reliable alternative to SO2, mainly due to its low environmental impact. The production of wines containing low sulfite levels by using pro-environmental practices can meet both the consumers’ expectations, who are even more interested in the healthy traits of foods, and wine-producers’ needs, who are interested in the use of sustainable practices to promote the profile of their brand.
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Liu L, Zhou Y, Kang Y, Huang H, Li C, Xu M, Ye B. Electrochemical Evaluation of trans-Resveratrol Levels in Red Wine Based on the Interaction between Resveratrol and Graphene. JOURNAL OF ANALYTICAL METHODS IN CHEMISTRY 2017; 2017:5749025. [PMID: 28819581 PMCID: PMC5551533 DOI: 10.1155/2017/5749025] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/09/2017] [Accepted: 06/15/2017] [Indexed: 06/07/2023]
Abstract
trans-Resveratrol is often considered as one of the quality standards of red wine, and the development of a sensitive and reliable method for monitoring the trans-resveratrol levels in red wine is an urgent requirement for the quality control. Here, a novel voltammetric approach was described for probing trans-resveratrol using a graphene-modified glassy carbon (GC) electrode. The proposed electrode was prepared by one-step electrodeposition of reduced graphene oxide (ERGO) at a GC electrode. Compared with the bare GC electrode, the introduced graphene film on the electrode surface dramatically improved the sensitivity of the sensor response due to the π-π interaction between the graphene and trans-resveratrol. The developed sensor exhibited low detection limit of 0.2 μM with wide linear range of 0.8-32 μM and high stability. For the analysis of trans-resveratrol in red wine, the high anti-interference ability and the good recoveries indicated the great potential for practical applications.
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Affiliation(s)
- Lantao Liu
- Henan Engineering Laboratory of Green Synthesis for Pharmaceuticals, College of Chemistry and Chemical Engineering, Shangqiu Normal University, Shangqiu 476000, China
| | - Yanli Zhou
- Henan Key Laboratory of Biomolecular Recognition and Sensing, College of Chemistry and Chemical Engineering, Shangqiu Normal University, Shangqiu 476000, China
- College of Chemistry and Molecular Engineering, Zhengzhou University, Zhengzhou 450001, China
| | - Yiyu Kang
- Henan Engineering Laboratory of Green Synthesis for Pharmaceuticals, College of Chemistry and Chemical Engineering, Shangqiu Normal University, Shangqiu 476000, China
| | - Haihong Huang
- Henan Engineering Laboratory of Green Synthesis for Pharmaceuticals, College of Chemistry and Chemical Engineering, Shangqiu Normal University, Shangqiu 476000, China
| | - Congming Li
- College of Chemistry and Molecular Engineering, Zhengzhou University, Zhengzhou 450001, China
| | - Maotian Xu
- Henan Key Laboratory of Biomolecular Recognition and Sensing, College of Chemistry and Chemical Engineering, Shangqiu Normal University, Shangqiu 476000, China
- College of Chemistry and Molecular Engineering, Zhengzhou University, Zhengzhou 450001, China
| | - Baoxian Ye
- College of Chemistry and Molecular Engineering, Zhengzhou University, Zhengzhou 450001, China
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LONG W, CEN Y, WANG X, BAI Y, LIU H. Determination of sixteen food additives in beverage by capillary zone electrophoresis. Se Pu 2013. [DOI: 10.3724/sp.j.1123.2012.03009] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
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Franquet-Griell H, Checa A, Núñez O, Saurina J, Hernández-Cassou S, Puignou L. Determination of polyphenols in Spanish wines by capillary zone electrophoresis. Application to wine characterization by using chemometrics. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:8340-8349. [PMID: 22866993 DOI: 10.1021/jf302078j] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
A capillary zone electrophoresis (CZE) method for the simultaneous determination of 20 polyphenols in wine was developed. The separation was performed using fused-silica capillaries of 75 μm i.d. and a 30 mM sodium tretraborate buffer solution at pH 9.2 with 5% isopropanol as a background electrolyte. A capillary voltage of +25 kV with pressure-assisted (3.5 kPa) separation from minute 18 was applied, thus achieving a total analysis time of <25 min. Instrumental quality parameters such as limits of detection (LOD, values between 0.3 and 2.6 mg/L), linearity (r(2) > 0.990), and run-to-run and day-to-day precisions (RSD values lower than 6.5 and 15.7%, respectively) were established. Three different calibration procedures were evaluated for polyphenol quantitation in wines: external calibration using standards prepared in Milli-Q water, standard addition, and pseudomatrix-matched calibration using wine as a matrix. For a 95% confidence level, no statistical differences were observed, in general, between the three calibration methods (p values between 0.11 and 0.84), whereas for some specific polyphenols, such as cinnamic acid, syringic acid, and gallic acid, results were not comparable when external calibration was used. The CZE method using pseudomatrix-matched calibration was then proposed and applied to the analysis of polyphenols in 49 Spanish wines, showing satisfactory results and a wide compositional variation between wines. Electrophoretic profiles and other compositional data (e.g., peak areas of selected peaks) were considered as fingerprints of wines to be used for characterization and classification purposes. The corresponding data were analyzed by principal component analysis (PCA) to extract information on the most significant features contributing to wine discrimination according to their origins. Results showed that a reasonable distribution of wines depending on the elaboration areas was found, tyrosol and gallic, protocatechuic, p-coumaric, and caffeic acids being some representative discriminant compounds.
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Affiliation(s)
- Helena Franquet-Griell
- Department of Analytical Chemistry, University of Barcelona , Martí i Franquès 1-11, E-08028 Barcelona, Spain
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Ahn SH, Lee IS, Kim BJ. Analysis of sorbic acid in tea-drink using isotope dilution liquid chromatography tandem mass spectrometry (ID-LC/MS/MS). ANALYTICAL SCIENCE AND TECHNOLOGY 2012. [DOI: 10.5806/ast.2012.25.1.025] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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Kokya TA, Farhadi K, Kalhori AA. Optimized Dispersive Liquid–Liquid Microextraction and Determination of Sorbic Acid and Benzoic Acid in Beverage Samples by Gas Chromatography. FOOD ANAL METHOD 2011. [DOI: 10.1007/s12161-011-9245-x] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Determination of trans-resveratrol in red wine by adsorptive stripping square-wave voltammetry with medium exchange. Food Chem 2010. [DOI: 10.1016/j.foodchem.2010.03.098] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Application and potential of capillary electroseparation methods to determine antioxidant phenolic compounds from plant food material. J Pharm Biomed Anal 2010; 53:1130-60. [PMID: 20719447 DOI: 10.1016/j.jpba.2010.07.028] [Citation(s) in RCA: 73] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2010] [Revised: 07/09/2010] [Accepted: 07/18/2010] [Indexed: 12/17/2022]
Abstract
Antioxidants are one of the most common active ingredients of nutritionally functional foods which can play an important role in the prevention of oxidation and cellular damage inhibiting or delaying the oxidative processes. In recent years there has been an increased interest in the application of antioxidants to medical treatment as information is constantly gathered linking the development of human diseases to oxidative stress. Within antioxidants, phenolic molecules are an important category of compounds, commonly present in a wide variety of plant food materials. Their correct determination is pivotal nowadays and involves their extraction from the sample, analytical separation, identification, quantification and interpretation of the data. The aim of this review is to provide an overview about all the necessary steps of any analytical procedure to achieve the determination of phenolic compounds from plant matrices, paying particular attention to the application and potential of capillary electroseparation methods. Since it is quite complicated to establish a classification of plant food material, and to structure the current review, we will group the different matrices as follows: fruits, vegetables, herbs, spices and medicinal plants, beverages, vegetable oils, cereals, legumes and nuts and other matrices (including cocoa beans and bee products). At the end of the overview, we include two sections to explain the usefulness of the data about phenols provided by capillary electrophoresis and the newest trends.
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Peres RG, Micke GA, Tavares MFM, Rodriguez-Amaya DB. Multivariant optimization, validation, and application of capillary electrophoresis for simultaneous determination of polyphenols and phenolic acids in Brazilian wines. J Sep Sci 2010; 32:3822-8. [PMID: 19877139 DOI: 10.1002/jssc.200900312] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
A method for the simultaneous determination of the stilbene resveratrol, four phenolic acids (syringic, coumaric, caffeic, and gallic acids), and five flavonoids (catechin, rutin, kaempferol, myricetin, and quercetin) in wine by CE was developed and validated. The CE electrolyte composition and instrumental conditions were optimized using 2(7-3) factorial design and response surface analysis, showing sodium tetraborate, MeOH, and their interaction as the most influential variables. The optimal electrophoretic conditions, minimizing the chromatographic resolution statistic values, consisted of 17 mmol/L sodium tetraborate with 20% methanol as electrolyte, constant voltage of 25 kV, hydrodynamic injection at 50 mbar for 3 s, and temperature of 25 degrees C. The R(2) values for linearity varied from 0.994 to 0.999; LOD and LOQ were 0.1 to 0.3 mg/L and 0.4 to 0.8 mg/L, respectively. The RSDs for migration time and peak area obtained from ten consecutive injections were less than 2% and recoveries varied from 97 to 102%. The method was applied to 23 samples of inexpensive Brazilian wines, showing wide compositional variation.
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Affiliation(s)
- Renato G Peres
- Departament of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
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Riveros TA, Porcasi L, Muliadi S, Hanrahan G, Gomez FA. Application of artificial neural networks in the prediction of product distribution in electrophoretically mediated microanalysis. Electrophoresis 2009; 30:2385-9. [PMID: 19621365 DOI: 10.1002/elps.200800703] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
The successful application of artificial neural networks toward the prediction of product distribution in electrophoretically mediated microanalysis is presented. To illustrate this concept, we examined the factors and levels required for optimization of reaction conditions for the conversion of nicotinamide adenine dinucleotide to nicotinamide adenine dinucleotide, reduced form by glucose-6-phosphate dehydrogenase in the conversion of glucose-6-phosphate to 6-phosphogluconate. A full factorial experimental design examining the factors voltage, enzyme concentration, and mixing time of reaction was utilized as input-output data sources for suitable artificial neural networks training for prediction purposes. This approach proved successful in predicting optimal values in a reduced number of experiments. Model validation addressing the extent of reaction and product ratios were subsequently determined experimentally in replicate analyses, with results shown to be in good agreement (<10% discrepancy difference) with predicted data.
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Affiliation(s)
- Toni Ann Riveros
- Department of Chemistry and Biochemistry, California State University, State University Drive, Los Angeles, CA 90032, USA
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Brizzi A, Brizzi V, Corradini D. Identification and Quantification of Trans-Resveratrol in Dietary Supplements by a Rapid and Straightforward RP-HPLC Method. J LIQ CHROMATOGR R T 2008. [DOI: 10.1080/10826070802225353] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Antonella Brizzi
- a Dipartimento Farmaco Chimico Tecnologico, Università degli Studi di Siena , Siena, Italy
| | - Vittorio Brizzi
- a Dipartimento Farmaco Chimico Tecnologico, Università degli Studi di Siena , Siena, Italy
| | - Danilo Corradini
- b Istituto di Metodologie Chimiche del CNR, Monterotondo Stazione , Rome, Italy
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Zotou A, Frangi E. Development and Validation of an SPE-LC Method for the Simultaneous Determination of trans-Resveratrol and Selected Flavonoids in Wine. Chromatographia 2008. [DOI: 10.1365/s10337-008-0586-6] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Cheung RHF, Marriott PJ, Small DM. CE methods applied to the analysis of micronutrients in foods. Electrophoresis 2008; 28:3390-413. [PMID: 17847130 DOI: 10.1002/elps.200700100] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
This article reviews the applications of CE that are relevant to the analysis of small molecules in foods. CE has been applied to a wide range of important areas of food analysis and is rapidly being established as an alternative technique to chromatographic methods including HPLC and GC within analytical food and research laboratories. In recent years the analysis of food by CE has become more frequent and important and as such a variety of compounds have been separated and quantified. Although many other analytes have been detected by CE, this review will highlight areas relating primarily to the rather broad chemical classes of free amino acids, carbohydrates, organic acids, vitamins and a variety of antioxidants. In addition, information relating to the analyte, sample matrix, mode of CE employed, scope of the methodology and the detection and derivatization of the small molecules are considered and discussed.
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Affiliation(s)
- Rodney Hau Fung Cheung
- Applied Chemistry, School of Applied Sciences, RMIT University, Melbourne 3001, Victoria, Australia
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Boyce MC. Determination of additives and organic contaminants in food by CE and CEC. Electrophoresis 2007; 28:4046-62. [DOI: 10.1002/elps.200700280] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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Han P, Jia Z, Liu M, Li Y, Liu H, Yang H, Wang X, Ban F, Zhang S. Development of HPLC and NACE methods for the simultaneous determination of benzoic and sorbic acids in sour snap beans containing oil. Electrophoresis 2007; 28:4114-9. [DOI: 10.1002/elps.200600146] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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Horáková J, Petr J, Maier V, Znaleziona J, Stanová A, Marák J, Kaniansky D, Sevcík J. Combination of large volume sample stacking and dynamic pH junction for on-line preconcentration of weak electrolytes by capillary electrophoresis in comparison with isotachophoretic techniques. J Chromatogr A 2007; 1155:193-8. [PMID: 17296203 DOI: 10.1016/j.chroma.2007.01.075] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2006] [Revised: 01/12/2007] [Accepted: 01/18/2007] [Indexed: 11/30/2022]
Abstract
An on-line preconcentration capillary electrophoresis (CE) technique, which combines a large volume sample stacking with a dynamic pH junction technique, is introduced in this paper. This dynamic pH junction with co-electroosmotic migration is formed between sodium borate pH 9.5 and sodium phosphate pH 2.5 with 150 mM sodium dodecylsulfate (SDS). A full capillary based injection allows determination of weak acidic compounds at ppb concentration levels (achieved LOD for benzoic acid was 11 nmol L(-1)). The proposed preconcentration method was compared with ITP/ITP (LOD 120 nmol L(-1)), ITP/CZE (LOD 740 nmol L(-1)) and a simple CZE method (LOD 23,330 nmol L(-1)). The analytical potential of this method was assessed with juice test samples.
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Affiliation(s)
- Jana Horáková
- Department of Analytical Chemistry, Palacký University, Trída Svobody 8, Olomouc, Czech Republic
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Katsagonis A, Atta‐Politou J, Koupparis MA. HPLC Method with UV Detection for the Determination of trans‐Resveratrol in Plasma. J LIQ CHROMATOGR R T 2007. [DOI: 10.1081/jlc-200054884] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Angelos Katsagonis
- a Laboratory of Analytical Chemistry, Department of Chemistry , University of Athens , Athens, Greece
| | - Julia Atta‐Politou
- a Laboratory of Analytical Chemistry, Department of Chemistry , University of Athens , Athens, Greece
| | - Michael A. Koupparis
- a Laboratory of Analytical Chemistry, Department of Chemistry , University of Athens , Athens, Greece
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Galeano Díaz T, Durán Merás I, Airado Rodríguez D. Determination of resveratrol in wine by photochemically induced second-derivative fluorescence coupled with liquid-liquid extraction. Anal Bioanal Chem 2006; 387:1999-2007. [PMID: 17180666 DOI: 10.1007/s00216-006-1007-z] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2006] [Accepted: 11/08/2006] [Indexed: 11/28/2022]
Abstract
Basic studies on the photochemical behaviour of trans-resveratrol and its photoproduct are reported. Photometrically and fluorimetrically calculated acidity constants of the former were determined. The usefulness of the determination of resveratrol by photochemically induced fluorescence and second-derivative photochemically induced fluorescence was also examined. The very weakly fluorescent trans-resveratrol is converted into a highly fluorescent photoproduct by irradiating hydroethanolic solutions of trans-resveratrol containing 40% v/v of ethanol for 60 s with intense UV radiation. The photoproduct presents excitation and emission maxima centred at 260 nm, and 364 and 382 nm, respectively. Under these conditions, a linear relationship between fluorescence intensity and trans-resveratrol concentration was found between 6.6 and 66 ng mL-1. Optimum conditions for the extraction of trans-resveratrol from an aqueous phase at pH 5.0 with diethylether were a phase ratio (aqueous/organic) of 2, a shaking time of 60 s and a buffer concentration of 0.15 mol L-1. An extraction recovery of 100% was reached under these conditions. The optimized extraction procedure was applied to the analysis of resveratrol in wine samples, employing the amplitude between 356 and 364 nm of the second-derivative photoinduced emission spectrum as analytical signal. It was found that there is not matrix effect and recoveries around 100% were obtained at different fortification levels.
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Affiliation(s)
- T Galeano Díaz
- Department of Analytical Chemistry, University of Extremadura, 06071, Badajoz, Spain
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Spanilá M, Pazourek J, Farková M, Havel J. Optimization of solid-phase extraction using artificial neural networks in combination with experimental design for determination of resveratrol by capillary zone electrophoresis in wines. J Chromatogr A 2005; 1084:180-5. [PMID: 16114252 DOI: 10.1016/j.chroma.2004.10.007] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
Solid-phase extraction (SPE) is often used for preconcentration of analytes from biological samples. Such an analytical step requires optimization for obtaining reliable results. Optimization in analytical chemistry is traditionally still often done with relaxation method, when an optimal value of a single variable is searched for (single variable approach (SVA)). However, if the optimized procedure is complex, there is a danger not to find the real optimum by SVA. Therefore, more advanced optimization approaches should be applied-multivariable approach (MVA). Applying MVA optimization and finding the real optimum, better experimental conditions are obtained and thus, time, chemicals and analytical procedure cost can be served. Nowadays, using artificial neural networks (ANN's) in combination with MVA is rapidly expanding. In this work, the optimization of SPE using relaxation method (SVA) and optimization by ANN's in combination with experimental design (MVA) are compared and latter approach is practically illustrated. Advantages of MVA over SVA for optimization are discussed. The prediction of the optimal SPE conditions for determination cis- and trans-resveratrol in Australian wines by capillary zone electrophoresis is described and the improvement of efficiency of SPE using MVA is confirmed.
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Affiliation(s)
- Miroslava Spanilá
- Department of Analytical Chemistry, Faculty of Science, Masaryk University, Kotlárská 2, CZ-61137 Brno, Czech Republic.
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Pazourek J, Gajdosová D, Spanilá M, Farková M, Novotná K, Havel J. Analysis of polyphenols in wines: Correlation between total polyphenolic content and antioxidant potential from photometric measurements. J Chromatogr A 2005; 1081:48-54. [PMID: 16013597 DOI: 10.1016/j.chroma.2005.02.056] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
The polyphenols (some of them are also called phytoalexins, flavonols, flavanons, flavanonols, flavons, flavanols, and anthocyanines) are usually marked as potent antioxidants or radical scavengers which assist the body cells against oxidation. Polyphenols in wine are also considered to explain so called French paradox (long life aging and low number of coronary diseases despite of high alcohol and fat consumption). The total polyphenolic content (TPC) and total antioxidant potential (TAP) were determined by photometry and found strongly correlated. This finding suggests that the determination of TAP can be replaced by a more simple procedure of TPC determination. Capillary zone electrophoresis (CZE) with preconcentration by solid phase extraction (SPE) was applied for some polyphenols determination and for obtaining electropherograms of the SPE extracts (fingerprints). From mathematical evaluation of the fingerprints, prediction of cultivars and vintage using artificial neural networks (ANN) was done with more than 90% correct prediction. The study was performed on a set of 47 samples of young wines (vintage 1999-2002) from south Moravia (Czech Republic) and New South Wales (Australia).
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Affiliation(s)
- J Pazourek
- Department of Analytical Chemistry, Faculty of Science, Masaryk University, Kotlárská 2, CZ-61137 Brno, Czech Republic.
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