Molecularly imprinted polymers as a tool for the study of the 4-ethylphenol metabolic pathway in red wines

García, D. Larreina; Gómez‐Caballero, Alberto; Guerreiro, António; Goicolea, M. Aránzazu; Barrio, Ramón J.

doi:10.1016/j.chroma.2015.07.103

Cited by 22 publications

(16 citation statements)

References 39 publications

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“…Wine is a complex matrix formed by a mixture of volatile and non‐volatile compounds, most of which are present at low concentration; as a result, extraction and/or preconcentration steps are always required prior to the chromatographic quantification. Several extractive techniques have been applied to the extraction of phenols from red wines, from the old and widely used liquid–liquid extraction (LLE), usually requiring several laborious extraction steps and the use of large volumes of toxic organic solvents (Moio and Etievant ), to the more recent techniques, aiming at the reduction or even elimination of hazardous solvents, such as solid‐phase extraction (SPE) using conventional sorbents (Allen et al ) or molecular‐imprinted polymers (Garcia et al ), stir bar sorptive extraction (SBSE) (Diez et al ), single drop microextraction (SDME) (Jain et al ), direct immersion solid‐phase microextraction (DI‐SPME) (Barnaba et al ), headspace solid‐phase microextraction (HS‐SPME) (Monje et al , Carrillo and Tena ), quick easy cheap effective rugged safe (QuEChERS) (Valente et al ) and dispersive liquid–liquid microextraction (DLLME) (Fariña et al , Pizarro et al , Carpinteiro et al ). Overall, microextraction techniques present limits of quantification and of detection lower than SPE and LLE with the benefit of requiring a lower sample volume and being easy to perform and to automate.…”

Section: Introductionmentioning

confidence: 99%

Novel analytical approach to assess the profile of volatile phenols in Portuguese red wines

Sousa

Ferreira

Sá

et al. 2020

Australian Journal of Grape and Wine Research

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Background and Aims: Wines aged in wood barrels are likely to contain Brettanomyces yeasts, which are able to produce off-flavour compounds such as ethylphenols and vinylphenols. In this work, both off-flavoured and pleasant phenol compounds were quantified in Portuguese wines with an improved analytical technology. Methods and Results: A novel one-step dispersive liquid-liquid microextraction method with simultaneous derivatisation followed by fast low-pressure GC/MS was optimised and applied to 49 red wine samples of commercial and private origin. The analytical performance demonstrated the ability of the proposed method to accurately measure all the analytes under study.Conclusions: Ethyl and vinylphenols were present in most of the wines, at a concentration frequently higher than their preference threshold, and thus high enough to affect the overall aroma of the wine. Home-made wines had a higher concentration of off-flavour compounds in contrast with that of commercial wines, which had a high concentration of pleasant flavour compounds. Statistical analysis showed that less expensive wines exhibited a significantly lower concentration of syringol, and there was a tendency for the concentration of vinylphenols and ethylphenols to increase throughout wine aging.Significance of the Study: The presence of off-flavour phenols is a major concern of the wine industry, requiring great attention during the different stages of the winemaking process, so that wine aroma is not negatively affected. Figure 1. Formation of ethylphenols from hydroxycinnamic acids: A two-step reaction, adapted from Carrillo and Tena (2007) and Kheir et al. (2013).

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Section: Introductionmentioning

confidence: 99%

Novel analytical approach to assess the profile of volatile phenols in Portuguese red wines

Sousa

Ferreira

Sá

et al. 2020

Australian Journal of Grape and Wine Research

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“…Almost all MIP adsorbents for food samples were synthesized via non‐covalent imprinting techniques. Moreover, the bulk polymerization is one of the frequently used polymerization methods for preparing MIP particles [23,25,28,83–87]. Garcia et al.…”

Section: Applications Of Molecularly Imprinted Polymer‐based Spe To Rmentioning

confidence: 99%

Recent advances and applications of molecularly imprinted polymers in solid‐phase extraction for real sample analysis

Chen

Wang

et al. 2021

J of Separation Science

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Sample pretreatment is essential for the analysis of complicated real samples due to their complex matrices and low analyte concentrations. Among all sample pretreatment methods, solid‐phase extraction is arguably the most frequently used one. However, the majority of available solid‐phase extraction adsorbents suffer from limited selectivity. Molecularly imprinted polymers are a type of tailor‐made artificial antibodies and receptors with specific recognition sites for target molecules. Using molecularly imprinted polymers instead of conventional adsorbents can greatly improve the selectivity of solid‐phase extraction, and therefore molecularly imprinted polymer‐based solid‐phase extraction has been widely applied to separation, clean up and/or preconcentration of target analytes in various kinds of real samples. In this article, after a brief introduction, the recent developments and applications of molecularly imprinted polymer‐based solid‐phase extraction for determination of different analytes in complicated real samples during the 2015‐2020 are reviewed systematically, including the solid‐phase extraction modes, molecularly imprinted adsorbent types and their preparations, and the practical applications of solid‐phase extraction to various real samples (environmental, food, biological, and pharmaceutical samples). Finally, the challenges and opportunities of using molecularly imprinted polymer‐based solid‐phase extraction for real sample analysis are discussed.

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“…A similar magnitude of volatile phenol removal was noted when yeast lees (in the form of active dried yeast) was added to model wine containing 4-EP and 4-EG (Chassagne et al 2005), and there appears a scope to optimise the capacity of yeast biomass to perform this function (Pradelles et al 2009). Two recent studies describe MIPs developed against ethylphenols (Garcia et al 2015, Teixeira et al 2015, however, initial results indicate poor specificity when attempting to remove these compounds from spoiled wine. Nonetheless, when combined with physical treatments such as reverse osmosis it may be possible to reduce this impact (Ugarte et al 2005).…”

Section: Removal Of Ethylphenols Post-spoilage Of Winementioning

confidence: 99%

“…Alternatively, more specific adsorbents such as molecularly imprinted polymers (MIPs) could be developed for removal of Brett compounds. Two recent studies describe MIPs developed against ethylphenols (Garcia et al 2015, Teixeira et al 2015, however, initial results indicate poor specificity when attempting to remove these compounds from spoiled wine. A preliminary study recently published inferred that some remediation is even possible post-bottling; suberin in cork closures was shown to have significant ethylphenolbinding capacity (Gallardo-Chacón and Karbowiak 2015).…”

Section: Removal Of Ethylphenols Post-spoilage Of Winementioning

confidence: 99%

Harnessing improved understanding ofBrettanomyces bruxellensisbiology to mitigate the risk of wine spoilage

Curtin

Varela

Borneman

2015

Australian Journal of Grape and Wine Research

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In the competitive global wine industry, production of wines reflective of their place of origin is critical. While the evidence is mounting that microbial populations in vineyards and wineries differ geographically and represent an important component of ‘terroir’, there are some microbial influences on wine style that are generally considered undesirable, regardless of whether the offending species is part of the natural winemaking microflora. Brettanomyces spoilage of wine remains one of the most important microbiological issues facing winemakers. While most prevalent in premium, barrel‐aged reds, ‘Brett’ also affects sparkling wines and fortified wines. This review will cover recent advances in knowledge of the biology of this species alongside practical implications for risk management in the winery. For example, insights into genome evolution and population genetics will be discussed in the context of potential for emergence of more sulfite‐tolerant strains. Strategies to reduce the risk of Brett spoilage will be updated, with discussion of alternative approaches drawn from other food and beverage sectors that may allow winemakers to reduce their reliance upon the common preservative sulfur dioxide.

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Molecularly imprinted polymers as a tool for the study of the 4-ethylphenol metabolic pathway in red wines

Cited by 22 publications

References 39 publications

Novel analytical approach to assess the profile of volatile phenols in Portuguese red wines

Novel analytical approach to assess the profile of volatile phenols in Portuguese red wines

Recent advances and applications of molecularly imprinted polymers in solid‐phase extraction for real sample analysis

Harnessing improved understanding ofBrettanomyces bruxellensisbiology to mitigate the risk of wine spoilage

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