Evaluation of Polyphenols in Wine by Voltammetric Techniques with Screen Printed Carbon Electrodes

Abstract

The electrochemical oxidation processes that occur during a voltammetric assay in wine samples lead to the formation of species that obstructs the surface and reduce their active area. This effect is critical for screen printed carbon electrodes (SPCE) and leads to abnormal low values of the total polyphenols content of wines, ca. 72 % lower than those obtained with glassy carbon electrodes. This effect was examined using 10 red and Port wine samples. Mechanical polishing and electrochemical‐based treatments for the removal of this fouling layer were tested. The best results were obtained by electrochemical activation in at a constant potential of 1.2 V during 100 s Na2CO3 saturated solution, and by polishing. The success of some of these treatments brings an added value to SPCE, as it opens the possibility of their reuse in the wine analysis. This outcome is particularly relevant for quality control where a huge number of analysis is performed and the reduction of cost may dictates the choice of the analytical method.

Facile preparation of a Pt-ERGO composite modified screen-printed electrode for the sensitive determination of phenolic compounds

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Detection of sulfur dioxide at low parts-per-million concentrations using low-cost planar electrodes with ionic liquid electrolytes

“…Much research has been focused on electrochemical SO2 sensors for industrial usage [8,9]. The electroanalysis of sulfites (including SO2) using lowcost devices has recently been the focus of various research papers [10][11][12][13]. One type of electrochemical sensor is an amperometric gas sensor, containing three electrodes in contact with a liquid electrolyte; there are several amperometric sensors available commercially for SO2 detection [14].…”

Sensores y biosensores electroquímicos: nuevos horizontes y desafíos en su integración en sistemas multisensores para su aplicación en la industria alimentaria

“…Además, permiten la deposición de nanomateriales o agentes biológicos directamente sobre las superficies de los electrodos, mejorando su rendimiento. Estos electrodos se han utilizado con éxito en el análisis de productos lácteos y vitivinícolas [22,37,111,116,117] entre otros.…”