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dc.contributor.authorGonzález Ceballos, Lara 
dc.contributor.authorGuirado Moreno, José Carlos 
dc.contributor.authorUtzeri, Gianluca
dc.contributor.authorGarcía Pérez, José Miguel 
dc.contributor.authorFernández Muiño, Miguel Ángel 
dc.contributor.authorOsés Gómez, Sandra María 
dc.contributor.authorSancho Ortiz, María Teresa 
dc.contributor.authorArnáiz Alonso, Ana 
dc.contributor.authorValente, Artur J. M.
dc.contributor.authorVallejos Calzada, Saúl 
dc.date.accessioned2022-11-24T13:49:27Z
dc.date.available2022-11-24T13:49:27Z
dc.date.issued2023-03
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10259/7141
dc.description.abstractGlucose oxidase (GOX) and catalase (CAT) regulate the amount of H2O2 in honey, by generating or consuming it, so they are related to the antibacterial and antioxidant activity of honey. However, their activities are hardly analysed, since the process requires a previous dialysis that is non-selective, very time-consuming (>24 h), eco-unfriendly (>6L of buffer) and expensive. This research shows the design and performance of a material that selectively removes the actual interferents. The film-shaped-polymer is immersed for 90́ within a honey solution (12.5 mL of buffer), where it interacts exclusively with 1,2-dihydroxybenzenes, which we proved to be the real interferents (the material contains motifs derived from phenylboronic acid to interact with 1,2-diols). Polymeric chains favour condensation to occur exclusively with 1,2-dihydroxybenzenes, excluding monosaccharides. The interferents’ removal using our designed polymer is selective, low cost (1.42€ per test), rapid and eco-friendly (saves 6L of buffer and 20.5 h of experimental workout per sample).en
dc.description.sponsorshipWe gratefully acknowledge the financial support provided by all funders. Author Jose Miguel García received grant PID2020-113264RB-I00 / AEI / 10.13039/501100011033 funded by MCIN/AEI/ 10.13039/501100011033 and by “ERDF A way of making Europe”. Ana Arnaiz received funding from Ministerio de Universidades-European Union in the frame of NextGenerationEU RD 289/2021 (Universidad Politécnica de Madrid). We also gratefully acknowledge European Regional Development Fund (ERDF). Gianluca Utzeri thanks Fundação para a Ciência e a Tecnologia (FCT, Portugal) for PhD grant (SFR/BD/146358/2019). The Coimbra Chemistry Centre is supported by the FCT, through Projects UIDB/00313/2020 and UIDP/00313/2020. To all the beekeepers who provided a sample of honey for this study.en
dc.format.mimetypeapplication/pdf
dc.language.isoenges
dc.publisherElsevieres
dc.relation.ispartofFood Chemistry. 2023, V. 405, Part A, 134789en
dc.rightsAtribución 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjectCatecholen
dc.subject1,2-Dihydroxybenzeneen
dc.subjectPhenylboronic aciden
dc.subjectGlucose oxidaseen
dc.subjectCatalaseen
dc.subjectHoneyen
dc.subject.otherQuímica orgánicaes
dc.subject.otherChemistry, Organicen
dc.subject.otherQuímica físicaes
dc.subject.otherChemistry, Physical and theoreticalen
dc.subject.otherAlimentoses
dc.subject.otherFooden
dc.titleStraightforward purification method for the determination of the activity of glucose oxidase and catalase in honey by extracting polyphenols with a film-shaped polymeren
dc.typeinfo:eu-repo/semantics/articlees
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses
dc.relation.publisherversionhttps://doi.org/10.1016/j.foodchem.2022.134789es
dc.identifier.doi10.1016/j.foodchem.2022.134789
dc.relation.projectIDinfo:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2020-113264RB-I00/ES/DISEÑO, SINTESIS Y CARACTERIZACION DE POLIMEROS INTELIGENTES. APLICACION DE SENSORES QUIMICOS POLIMERICOS EN CONTROL Y SEGURIDAD ALIMENTARIA Y EN EL AMBITO SANITARIOes
dc.relation.projectIDinfo:eu-repo/grantAgreement/FCT//SFR%2FBD%2F146358%2F2019es
dc.relation.projectIDinfo:eu-repo/grantAgreement/FCT//UIDB%2F00313%2F2020es
dc.relation.projectIDinfo:eu-repo/grantAgreement/FCT//UIDP%2F00313%2F2020es
dc.journal.titleFood Chemistryen
dc.volume.number405es
dc.page.initial134789es
dc.type.hasVersioninfo:eu-repo/semantics/publishedVersiones


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