Fluorimetric determination of iron using 5-(4-methoxyphenylazo)-8-(4-toluenesulfonamido)quinoline

Zuotao, Zeng; Jewsbury, Roger A.

doi:10.1039/b004231p

Cited by 22 publications

(11 citation statements)

References 22 publications

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“…Although charge transfer and energy transfer have been recognized as important mechanisms of iron-mediated quenching of excited singlet states (31,32), cationic iron forms are inherently paramagnetic and therefore able to induce nonradiative deactivation (33). While the metal-binding moiety determines the affinity, the specificity, and the speed of the probe's response with the metal, it is the capacity to transduce that information to the fluorophore that determines the usefulness of a probe as an iron sensor.…”

Section: Iron Sensorsmentioning

confidence: 99%

A Review of Fluorescence Methods for Assessing Labile Iron in Cells and Biological Fluids

Espósito

Epsztejn

Breuer

et al. 2002

Analytical Biochemistry

221

175

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Section: Iron Sensorsmentioning

confidence: 99%

A Review of Fluorescence Methods for Assessing Labile Iron in Cells and Biological Fluids

Espósito

Epsztejn

Breuer

et al. 2002

Analytical Biochemistry

221

175

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“…These methods show high reproducibility, low detection limits (about 40 μg l −1 ), high selectivity, and precision below 2% in terms of RSD. Iron can also be determined by electroanalytical techniques such as polarography (Vázquez-Díaz et al, 1994) and stripping voltammetry (Miao, 1993) or by fluorimetric methods with prior derivatization with fluorescent reagents (Fang and Zhang, 1993;Wu et al, 1999;Mannino and Brambilla, 1992;Zeng and Jewsbury, 2000), with average precision <1.5%, expressed as RSD, and accuracy values below 5%.…”

Section: Discontinuous Methodsmentioning

confidence: 99%

Analytical Methods in Wineries: Is It Time to Change?

Castro

Pérez-Juan²

2005

Food Reviews International

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A review of the methods for the most common parameters determined in wine-namely, ethanol, sulfur dioxide, reducing sugars, polyphenols, organic acids, total and volatile acidity, iron, soluble solids, pH, and color-reported in the last 10 years is presented here. The definition of the given parameter, official and usual methods in wineries appear at the beginning of each section, followed by the methods reported in the last decade divided into discontinuous and continuous methods, the latter also are grouped in nonchromatographic and chromatographic methods because of the typical characteristics of each subgroup. A critical comparison between continuous and discontinuous methods for the given parameter ends each section. Tables summarizing the features of the methods and a conclusions section may help users to select the most appropriate method and also to know the state-of-the-art of analytical methods in this area. Keywords Parameters, Official methods, Usual methods, Non chromatographic methods, Chromatographic methodsWine is a product with a very complex composition. Among the large number of substances found in wine, many are at very low concentrations even though they play a main role in wine characteristics, evolution, and/or quality. A complete analysis of wine is a time-consuming process, but it yields the necessary information for both elaboration of a quality product and conservation under proper conditions. Usually, the number of parameters to be analyzed is simplified as a function of the aim, the commonest being either to know the evolution of the process or to fulfill food laws. The more detailed the analysis is, the better knowledge of the wine is achieved, but a compromise between time and information requirements must be established in order to guarantee a given quality with minimum cost. Therefore, only a few parameters are periodically checked. Between them, the most common are: soluble solids, reducing sugars, alcoholic degree, pH, total and volatile acidity, sulfur dioxide, color, polyphenol index, iron, and organic acids.Most analytical methods for monitoring wine composition recognized by the international community as official methods of analysis are manual methods with high robustness and precision, even though more recent methods may be based on modern automated instrumental techniques. Nevertheless, the manual methods are slow, tedious, and require a high level of human participation. Thus, their application is a balance between the number of parameters required for monitoring wine production, frequency of analysis, and cost of human and material resources. The new faster methods, which usually have the appropriate sensitivity, selectivity, and precision, can circumvent the problem created by the large number of samples to be analyzed in order to guarantee proper monitoring of wine production. In the last 10 years, rapid and high sample throughput methods of analysis have been developed. It is interesting to know the features of these new methods-mainly in terms of accuracy and preci...

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“…Iron(III) is present in foods such as meat, fish and milk among others (Bocca et al, 2000;Hashem & Abubakr, 2000;Jorhem & Engman, 2000) and is also present in alcoholic drinks such as wine and beer (Svendsen & Lund, 2000;Zeng & Jewsbury, 2000). Furthermore, many metallic cations greatly affect wine fermentation, stability and quality (Mozaz et al, 1999).…”

Section: Introductionmentioning

confidence: 99%

An evaluation of methyl 2‐oxocyclopentanecarboxylate as an iron(III) trap: food perspectives

Blanco

Rojas

Caballero

et al. 2005

Int J of Food Sci Tech

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The 1,3-ketoesters have great potential in the food industry, as they are suitable for trapping flavours because of their chelating effects. The results obtained for tautomerization rate constants, as a function of temperature, have allowed us to establish a fourth order enthalpic analytical equation of temperature, suggesting an overall entropic control of tautomerization. Iron, which is present as a trace element in foods and drinks, is of critical importance for the normal early growth and development of infants. The nutritional status of iron may affect the metabolism of other nutrients. In fact, iron chelates have significant beneficial effects in increasing iron bioavailability in human diets. As a result the abilities of methyl 2-oxocyclopentanecarboxylate to chelate iron(III) in aqueous solutions was investigated. Thermodynamic and kinetic parameters associated with the double-pathway mechanism of monochelate complexation have been determined and the advantages of kinetically and thermodynamically controlled processes are discussed.

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Fluorimetric determination of iron using 5-(4-methoxyphenylazo)-8-(4-toluenesulfonamido)quinoline

Cited by 22 publications

References 22 publications

A Review of Fluorescence Methods for Assessing Labile Iron in Cells and Biological Fluids

A Review of Fluorescence Methods for Assessing Labile Iron in Cells and Biological Fluids

Analytical Methods in Wineries: Is It Time to Change?

An evaluation of methyl 2‐oxocyclopentanecarboxylate as an iron(III) trap: food perspectives

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