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Título : Polymeric chemosensor for the colorimetric determination of the total polyphenol index (TPI) in wines
Autor : Vallejos Calzada, Saúl
Moreno Mediavilla, Daniel
Ibeas Cortes, Saturnino
Muñoz Santamaría, María Asunción
García García, Félix Clemente
García Pérez, José Miguel
Publicado en: Food Control. 2019, V. 106, 106684
Editorial : Elsevier
Fecha de publicación : dic-2019
Fecha de disponibilidad: 31-dic-2020
ISSN : 0956-7135
DOI: 10.1016/j.foodcont.2019.06.010
Resumen : We have developed a new method for the rapid and inexpensive determination of the total polyphenol index (TPI) in wines by simply immersing our sensory film in red or white wines and visually checking the colour change (qualitative analysis) or by analysing a photo taken of the film with a smartphone (quantitative analysis). This sensory material is straightforward and inexpensively prepared; it requires no monomer synthesis, is based on 100% commercially available monomers, and contains benzenediazonium salt motifs, which in the presence of phenols and/or polyphenol-based structures produce coloured diazo compounds. These sensory motifs are chemically anchored to the polymeric structure, and, accordingly, no migration of organic substances from the material occurs in the sensing process. Our method needs neither reagents nor sample pretreatment and has been contrasted with the standard TPI determination, i.e., measuring the absorbance of diluted wine at 280 nm, obtaining reliable data for white and red wines.
Palabras clave: Polymeric sensors
Solid phase reactions
Colorimetric sensors
Polyphenol sensors
TPI
Materia: Química orgánica
Chemistry, Organic
Licencia: https://creativecommons.org/licenses/by-nc-nd/4.0/
URI : http://hdl.handle.net/10259/5117
Versión del editor: https://doi.org/10.1016/j.foodcont.2019.06.010
Aparece en las colecciones: Artículos TERMOCIN
Artículos POLYMERS

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