Evaluation of the antioxidant capacity of cognacs and brandies by differential pulse voltammetry

Ziyatdinova, Guzel; Salikhova, Inna; Budnikov, H. C.

doi:10.1134/s1061934814120168

Cited by 4 publications

(3 citation statements)

References 21 publications

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“…Electrochemical sensors are a good alternative to chromatography and electrophoresis because of their simplicity, rapidity, cost-effectiveness, eco-friendliness, and in-field applicability [ 20 ]. Electrochemical methods have been developed to characterize the total antioxidant parameters of cognacs and brandies caused by the presence of natural phenolic antioxidants (phenolic acids and aromatic aldehydes) [ 21 , 22 , 23 , 24 ]. Electrooxidation of antioxidants on the multi-walled carbon nanotubes (MWCNTs)-modified electrode [ 22 , 23 ] and the polarographic assay based on hydrogen peroxide scavenging [ 24 ] are considered.…”

Section: Introductionmentioning

confidence: 99%

“…Electrochemical methods have been developed to characterize the total antioxidant parameters of cognacs and brandies caused by the presence of natural phenolic antioxidants (phenolic acids and aromatic aldehydes) [ 21 , 22 , 23 , 24 ]. Electrooxidation of antioxidants on the multi-walled carbon nanotubes (MWCNTs)-modified electrode [ 22 , 23 ] and the polarographic assay based on hydrogen peroxide scavenging [ 24 ] are considered. The possibility to evaluate brandy adulteration has been shown using coulometric titration, differential pulse voltammetry, and chronoamperometry on the basis of the total antioxidant parameters [ 3 ].…”

Section: Introductionmentioning

confidence: 99%

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Voltammetric Sensor Based on the Poly(p-aminobenzoic Acid) for the Simultaneous Quantification of Aromatic Aldehydes as Markers of Cognac and Brandy Quality

Ziyatdinova

Antonova

Davletshin

2023

Sensors

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Cognac and brandy quality control is an actual topic in food analysis. Aromatic aldehydes, particularly syringaldehyde and vanillin, are one of the markers used for these purposes. Therefore, simple and express methods for their simultaneous determination are required. The voltammetric sensor based on the layer-by-layer combination of multi-walled carbon nanotubes (MWCNTs) and electropolymerized p-aminobenzoic acid (p-ABA) provides full resolution of the syringaldehyde and vanillin oxidation peaks. Optimized conditions of p-ABA electropolymerization (100 µM monomer in Britton–Robinson buffer pH 2.0, twenty cycles in the polarization window of −0.5 to 2.0 V with a potential scan rate of 100 mV s–1) were found. The poly(p-ABA)-based electrode was characterized by scanning electron microscopy (SEM), cyclic voltammetry, and electrochemical impedance spectroscopy (EIS). Electrooxidation of syringaldehyde and vanillin is an irreversible two-electron diffusion-controlled process. In the differential pulse mode, the sensor allows quantification of aromatic aldehydes in the ranges of 0.075–7.5 and 7.5–100 µM for syringaldehyde and 0.50–7.5 and 7.5–100 µM for vanillin with the detection limits of 0.018 and 0.19 µM, respectively. The sensor was applied to cognac and brandy samples and compared to chromatography.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Voltammetric Sensor Based on the Poly(p-aminobenzoic Acid) for the Simultaneous Quantification of Aromatic Aldehydes as Markers of Cognac and Brandy Quality

Ziyatdinova

Antonova

Davletshin

2023

Sensors

View full text Add to dashboard Cite

show abstract

“…Gay et al (2010) used electronic tongue for monitoring the ageing of red wines in different ways (in barrels, using wood chips/staves or micro-oxygenation). Cognac and brandy antioxidant capacity was investigated by chronoamperometry (Ziyatdinova, Salikhova & Budnikov, 2014a) and differential pulse voltammetry (Ziyatdinova, Salikhova & Budnikov, 2014b), using multi-walled carbon nanotube (MWNT) modified glassy carbon electrode in both cases. In addition, Ziyatdinova, Salikhova, Skorobogatova, Chibisova & Budnikov (2015) investigated the potential of coulometric titration, differential pulse voltammetry (DPV), and chronoamperometry for evaluation of brandy quality using antioxidant properties.…”

Section: Introductionmentioning

confidence: 99%

Influence of extraction time, solvent and wood specie on experimentally aged spirits – A simple tool to differentiate wood species used in cooperage

et al. 2021

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Type of the wood used for the aging highly influences the quality of alcoholic beverages. In this research we explored the potential of cyclic voltammetry (CV) and differential pulse voltammetry (DPV) to establish fingerprints characteristic for each wood and to enable determining the type of the wood used in the aging process. Eleven different wood samples were used to prepare three different types of spirits during 15 months. The highest extraction rate was obtained during the first month, while further aging was followed with almost constant amount of extracted polyphenols. Black locust, myrobalan plum, and mulberry extracts were discriminated from the spirits aged in oak and wild cherry wood when statistical analysis was applied. Although clear classification of all samples was not achieved, this long term study demonstrated a potential of both CV and DPV for differentiating wood species used in the aging, hence in the quality control of spirits.

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New Electrochemistry-Based Approaches to Brandy Quality Evaluation Using Antioxidant Parameters

et al. 2014

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Evaluation of the antioxidant capacity of cognacs and brandies by differential pulse voltammetry

Cited by 4 publications

References 21 publications

Voltammetric Sensor Based on the Poly(p-aminobenzoic Acid) for the Simultaneous Quantification of Aromatic Aldehydes as Markers of Cognac and Brandy Quality

Voltammetric Sensor Based on the Poly(p-aminobenzoic Acid) for the Simultaneous Quantification of Aromatic Aldehydes as Markers of Cognac and Brandy Quality

Influence of extraction time, solvent and wood specie on experimentally aged spirits – A simple tool to differentiate wood species used in cooperage

New Electrochemistry-Based Approaches to Brandy Quality Evaluation Using Antioxidant Parameters

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