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An amperometric biosensor for polyphenolic compounds in red wine.

S A S S Gomes1, J M F Nogueira, M J F Rebelo

  • 1Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade de Lisboa, Campo Grande, Lisboa 1749-016, Portugal.

Biosensors & Bioelectronics
|November 24, 2004
PubMed
Summary

A novel biosensor using Laccase Coriolus Versicolor was developed for detecting specific polyphenols in red wine. This biosensor shows promise for wine analysis, particularly for catechin and caffeic acid.

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Area of Science:

  • Electrochemistry
  • Biosensor Technology
  • Analytical Chemistry

Background:

  • Polyphenols are key compounds in red wine, influencing its health benefits and sensory properties.
  • Accurate quantification of specific polyphenols like catechin and caffeic acid is crucial for wine quality assessment.
  • Existing analytical methods can be complex and time-consuming.

Purpose of the Study:

  • To develop and characterize a novel biosensor for the selective detection of polyphenols in red wine.
  • To evaluate the biosensor's performance for key compounds like catechin and caffeic acid.
  • To assess the potential application of the biosensor in real red wine samples.

Main Methods:

  • Immobilization of Laccase Coriolus Versicolor onto derivatized polyethersulphone membranes on a Pt-Ag, AgCl electrode.

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  • Amperometric detection of polyphenols in buffer solutions and red wine extracts.
  • Optimization of detection parameters including pH, potential, and ethanol concentration.
  • Solid phase extraction (SPE) for sample preparation of red wine.

    • Main Results:

    • The biosensor exhibited selective amperometric responses to catechin and caffeic acid at specific potentials.
    • Optimal detection was achieved in acetate buffer (pH 3.5) at +100 mV, with additive responses for mixed solutions.
    • High sensitivity (limit of detection 1.0 x 10(-6) M), linearity, and reproducibility were obtained for catechin and caffeic acid mixtures.
    • Application to red wine required SPE, with detected currents attributed to catechin and caffeic acid, despite some matrix interference.

    Conclusions:

    • A sensitive and selective biosensor for catechin and caffeic acid was successfully developed.
    • The biosensor demonstrates potential for analyzing these specific polyphenols in red wine after appropriate sample preparation.
    • Further optimization is needed to overcome matrix interferences for direct wine analysis.