Biosensors for the Polyphenolic Content of Wine Determination

Júnior, A.R.S.; Rebelo, M. J. F.

doi:10.4152/pea.200801117

Cited by 15 publications

(9 citation statements)

References 11 publications

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“…Laccase-based biosensor preparation and amperometric measurements were performed as described in another paper (Júnior & Rebelo, 2008). Briefly, laccase at 9.8 mg ml À1 solution (acetate buffer of pH 4.5) was covalently immobilised on modified PES membranes.…”

Section: Laccase-based Biosensor Methodsmentioning

confidence: 99%

“…One of the aims of this work was to correlate the caffeic acid equivalent of 10 different herbal infusion and green tea using our laccase-based biosensor (Júnior & Rebelo, 2008) with the Folin-Ciocalteu index. The other goal was to correlate the biosensor data with the herbal infusion and green tea antioxidant capacity using the TEAC methodology.…”

Section: Introductionmentioning

confidence: 99%

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Herbal infusions bioelectrochemical polyphenolic index: Green tea – The gallic acid interference

et al. 2011

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Section: Laccase-based Biosensor Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Herbal infusions bioelectrochemical polyphenolic index: Green tea – The gallic acid interference

et al. 2011

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“…In another study, the content of polyphenols in wine were determined by a biosensor of laccase, with caffeic acid used as a standard, identifying the phenolic content of different wines at ?100 mV versus Ag/AgCl, with a detection limit of 8.8 9 10 -7 M. Measurement of the polyphenolic content of wines, with respect to caffeic acid, done with our laccase biosensor, determined for different types of red wines resulting, 7.23 mg L -1 to Vale da Lágea, 6.53 mg L -1 to Dão (G.V. ), 3.78 mg L -1 to Portha da Ravessa and Arieno 3.03 mg L -1 [67]. Furthermore, Gomes and Rebelo [45] developed a biosensor with laccase as a biological recognition element, applying it to several polyphenols found in red wine.…”

Section: Amperometric Biosensorsmentioning

confidence: 99%

“…The Cut 2 is linked to at least two imidazole groups of the histidine residues [88]. The CuT3 are bonded to three nitrogen atoms, of which at least one is an imidazole group of the histidine residue, and another ligand, which can be H 2 O or OH [41,44,60,67,156].…”

Section: Laccasementioning

confidence: 99%

Enzyme Immobilization by Amperometric Biosensors with TiO2 Nanoparticles Used to Detect Phenol Compounds

et al. 2015

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Nanoparticles of titanium dioxide (TiO 2 ) have unique properties in creating an appropriate microenvironment for immobilizing biomolecules without loss of biological activity, and facilitating electron transference between the enzyme and surface of the electrode. TiO 2 properties have led to its intensive use in building electrochemical biosensors. Another aspect is, the chemical process of sol-gel which offers new and interesting advantages in the encapsulation of biomolecules sensitive to heat and environmental conditions (enzymes, proteins, antibodies, and cells from plants, animals and micro-organisms), mainly due to a synthesized process at low temperatures. The nanomaterials produced by sol-gel have many advantages, including chemical inertia, physical rigidity, insignificant swelling in an aqueous medium, and porosity. For this reason, electrochemical biosensors consisting of nanomaterials have been extensively investigated and used in important industrial sectors, such as, those of pharmaceuticals, health, food, agriculture, and environment. They provide real-time data, which allows the control and traceability of each of the processes involved. Biosensors are devices that consist of one element of molecular recognition (biomolecules) and one transduction element. The objective of this work is to conduct a review of electrochemical biosensors using nanoparticles obtained from the sol-gel process and their potential application to measure phenol compounds.

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“…Tyrosinase, peroxidase, and laccase biosensors have been used for detecting phenolic compounds [1]. Laccase based polyphenolic biosensor has been previously used by us [2,3]. Laccase is a type of copper-containing polyphenol oxidase ( p-diphenol oxidase, EC 1.10.3.2) that oxidizes polyphenols, but it does not oxidize tyrosine (as do the tyrosinases).…”

Section: Introductionmentioning

confidence: 99%

Polyphenolic Biosensors. Application in Red Wines

Fernandes

Rebelo

2009

Port. Electrochim. Acta

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New developments in the utilization of a laccase based polyphenolic biosensor were done in order to optimize its application in wines. Laccase was immobilized on polyether sulphone membranes and applied on an Universal Sensors (US) electrode base system containing a platinum working electrode and silver, silver chloride electrode. Caffeic acid was dissolved either in tartarate standard buffer solution at pH 3.5 or in 12% ethanol tartarate standard buffer solution at pH 3.5. The referred values of pH and ethanol percentage are the average values of table wines. Wines from different regions of Portugal, namely Grão Vasco (Dão), A P_Cabernet (Setúbal), C P_Castelo de Syrah (Setúbal), Ol (Alentejo), A P (Alentejo) and Quinta dos Poços (Douro), were studied. Grão Vasco was taken as a reference. It was observed that Grão Vasco (Dão) wine presented a caffeic acid equivalent concentration superior to the other studied wines, followed by a Douro wine: Quinta dos Poços (values of 17.00 and 12.18 mg/L, respectively, were found). It was also possible to verify that the two latter referred wines did not inhibit the biosensor, which could be reused after having been dipped in those wines. However, the wines from Setúbal and Alentejo, studied in this work, have a caffeic acid equivalent concentration lower than the other two mentioned before and seemed to inhibit the system, since the biosensor response decreased after being used in them. It was, thus, not possible to do several assays with the same membrane, when those wines were used. Reproducibilities were better for caffeic acid standard solutions, Grão Vasco and Quinta dos Poços wines, than for the other wines. In fact RSDs (Relative standard deviations) of the order of 1.1, 1.4 and 5.0% were obtained for caffeic acid standard solution, Grão Vasco and Quinta dos Poços wines, whereas 20% was found in the Setúbal and Alentejo studied wines. Two particular wines, A P_Cabernet and A P, were studied in more detail. Cyclic voltammograms and biosensor responses of these two wines indicate that A P has more caffeic acid equivalents than the A P_Cabernet.

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Biosensors for the Polyphenolic Content of Wine Determination

Cited by 15 publications

References 11 publications

Herbal infusions bioelectrochemical polyphenolic index: Green tea – The gallic acid interference

Herbal infusions bioelectrochemical polyphenolic index: Green tea – The gallic acid interference

Enzyme Immobilization by Amperometric Biosensors with TiO2 Nanoparticles Used to Detect Phenol Compounds

Polyphenolic Biosensors. Application in Red Wines

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