2026-05-11T15:39:43Zhttps://riubu.ubu.es/oai/requestoai:riubu.ubu.es:10259/51172021-11-10T09:38:26Zcom_10259_4313com_10259_5086com_10259_2604com_10259_4365col_10259_4314col_10259_4366
Repositorio Institucional de la Universidad de Burgos
author
Vallejos Calzada, Saúl
author
Moreno Mediavilla, Daniel
author
Ibeas Cortes, Saturnino
author
Muñoz Santamaría, María Asunción
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García García, Félix Clemente
author
García Pérez, José Miguel
2019-06-13T11:46:44Z
2019-12
0956-7135
http://hdl.handle.net/10259/5117
10.1016/j.foodcont.2019.06.010
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.
eng
Attribution-NonCommercial-NoDerivatives 4.0 International
Polymeric sensors
Solid phase reactions
Colorimetric sensors
Polyphenol sensors
TPI
Polymeric chemosensor for the colorimetric determination of the total polyphenol index (TPI) in wines
info:eu-repo/semantics/article
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https://riubu.ubu.es/bitstream/10259/5117/6/Vallejos-fc_2019.pdf.txt
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Vallejos-fc_2019.pdf.txt