Wine astringent compounds monitored by an electrochemical biosensor

• Type: Article in International Scientific Journal
• Date: 2022

Authors

Costa, JJ (Author) Other; Moreira, FTC (Author) Other; Susana Soares (Author) FCUP; Branda, E (Author) Other; Nuno Mateus (Author) FCUP; Victor de Freitas (Author) FCUP; Sales, MGF (Author) Other

Journal

Title: Food Chemistry

Vol. 395

ISSN: 0308-8146

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 4 Citations

Scopus - 4 Citations

Other information

Authenticus ID: P-00W-VTM

DOI: 10.1016/j.foodchem.2022.133587

Abstract (EN): An innovative approach for monitoring astringent polyphenols in beverages (wines) is described, consisting of an electrochemical biosensor constructed by adsorbing salivary alpha-amylase or proline-rich protein (PRP) onto amined gold screen-printed electrodes. Interaction with polyphenols was tested using pentagalloyl glucose (PGG) as a standard, an important representative element for astringency. The analytical properties of the resulting biosensors were evaluated by electrochemical impedance spectroscopy at different pHs. The PRP-biosensor was able to bind to PGG with higher sensitivity, displaying lower limit of the linear range of 0.6 mu M. Wine samples were tested to prove the concept and the concentrations obtained ranged from 0.17 to 4.7 mu M, as expressed in PGG units. The effects of side-compounds on PRP and on alpha-amylase binding to PGG were tested (gallic acid, catechin, ethanol, glucose, fructose and glycerol) and considered negligible. Overall, concentrations > 1.0 mu M in PGG units are signaling electrochemical impedance, providing a quantitative monitoring of astringent compounds.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 9