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    Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10259/7586

    Título
    Democratization of Copper Analysis in Grape Must Following a Polymer-Based Lab-on-a-Chip Approach
    Autor
    Guirado Moreno, José CarlosAutoridad UBU Orcid
    Carreira Barral, IsraelAutoridad UBU Orcid
    Ibeas Cortes, SaturninoAutoridad UBU Orcid
    García Pérez, José MiguelAutoridad UBU Orcid
    Granès, Daniel
    Marchet, Nicolas
    Vallejos Calzada, SaúlAutoridad UBU Orcid
    Publicado en
    ACS Applied Materials & Interfaces. 2023
    Editorial
    American Chemical Society
    Fecha de publicación
    2023-03
    ISSN
    1944-8244
    DOI
    10.1021/acsami.3c00395
    Resumen
    Quality control in the food industry is of the upmost importance from the food safety, organoleptic and commercial viewpoints. Accordingly, the development of in situ, rapid, and costless analytical tools is a valuable task in which we are working. Regarding this point, the copper content of grape must has to be determined by wineries along the wine production process. For this purpose, grape must samples are sent to laboratories where the copper content is measured usually by flame atomic absorption spectrometry or by inductively coupled plasma mass spectrometry. We herein propose a straightforward, rapid, and inexpensive methodology based both on a film-shaped colorimetric polymer sensor and a smartphone method that at the same time can be used by unskilled personnel. The sensory polymer films change their color upon dipping them on the grape must, and the color evolution is analyzed using the digital color parameters of a picture taken to the film with a smartphone. Furthermore, the analytical procedure is automatically carried out by a smartphone app. The limit of detection of copper of the polymer sensor is 0.08 ppm. Following this approach, 18 production samples coming from the French Groupe ICV company were studied. The copper content of the samples was analyzed by the usual procedure carried out by the company (flame atomic absorption spectrometry) and by the method proposed in this work, ranging this content from 0.41 to 6.08 ppm. The statistical study showed that the results of both methods are fully consistent, showing the validity of the proposed method for the determination of copper in grape must within the frame of wine production wineries and industries.
    Palabras clave
    Copper detection
    Grape must
    Wine industry
    Sensory polymers
    Colorimetry
    RGB parameters
    Materia
    Química orgánica
    Chemistry, Organic
    Enología
    Wine and wine making
    URI
    http://hdl.handle.net/10259/7586
    Versión del editor
    https://doi.org/10.1021/acsami.3c00395
    Aparece en las colecciones
    • Artículos BIOORG
    • Artículos POLYMERS
    Atribución 4.0 Internacional
    Documento(s) sujeto(s) a una licencia Creative Commons Atribución 4.0 Internacional
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    Guirado-acsami_2023.pdf
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    Guirado-acsami_2023-suppl.pdf
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