2026-05-14T09:55:39Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/51172021-11-10T09:38:26Zcom_10259_4313com_10259_5086com_10259_2604com_10259_4365col_10259_4314col_10259_4366

Vallejos Calzada, Saúl Moreno Mediavilla, Daniel Ibeas Cortes, Saturnino Muñoz Santamaría, María Asunción García García, Félix Clemente 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 http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess 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