Utilización de señales fluorescentes para el análisis y caracterización de vinos: Mejora de la sensibilidad y selectividad mediante derivación fotoquímica
Much of the work described in this report focuses on resveratrol, a phytoalexine which is naturally present in wine. In recent years, this compound has aroused a great interest in society, due to its implications on human health, highlighting its antioxidant, anti-inflammatory and anticancer activit...
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| Formato: | text (thesis) |
| Lenguaje: | spa |
| Publicado: |
Universidad de Extremadura (España)
2008
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| Acceso en línea: | https://dialnet.unirioja.es/servlet/oaites?codigo=18504 |
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| Sumario: | Much of the work described in this report focuses on resveratrol, a phytoalexine
which is naturally present in wine. In recent years, this compound has aroused a great
interest in society, due to its implications on human health, highlighting its antioxidant,
anti-inflammatory and anticancer activities, besides being one of the compounds
responsible for the so-called "French Paradox". Absorbent and fluorescent
characterization of resveratrol and its 3-glycoside (PIC), its primary present in wines,
has been carried out. The first spectrofluorimetric methods for the determination of
resveratrol and piceid in wine, prior UV-irradiation of samples, are described in this
memory. Chromatographic methods have been also developed, whose main
advantages over the previously proposed ones, are the simplicity, because of the
isocratic elution in a relatively short time, and its sensitivity, thanks to the
photochemical derivatization. That stage has been successfully carried out in pre- and
post-column configuration.
Also, voltammetric techniques have been used for the first time for the
determination of resveratrol in wine samples.
Moreover, the possibilities of front-face fluorescence spectroscopic signals of
wine are investigated, with the aim of using them as fingerprints of these samples, and
identifying their main fluorescent components. It is intended to improve the
interpretation of the rather complex fluorescence spectra of wine samples, as well as
contribute to demonstrate the potential of this sort of signals for discriminating
purposes. |
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