ELECTROCHEMICAL BIOSENSOR BASED ON THE USE OF SPE FOR THE DETECTION OF IRON CONTENT IN WINE

The purpose of this paper is to develop a new method for iron analysis in wine. The determination of iron in winemaking products is particularly important because a content higher than 10 mg/L can lead to turbidity or a change in color, which causes ferric casse. The new method is based on the use o...

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Autores principales:	Liliana NOROCEL, Gheorghe GUTT
Formato:	article
Lenguaje:	EN
Publicado:	Stefan cel Mare University of Suceava 2018
Materias:	AAS cyclic voltammetry iron casse surface analysis Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/4c479f27193d4c39b7571fec8216e159
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spelling	oai:doaj.org-article:4c479f27193d4c39b7571fec8216e1592021-12-02T19:35:53ZELECTROCHEMICAL BIOSENSOR BASED ON THE USE OF SPE FOR THE DETECTION OF IRON CONTENT IN WINE2068-66092559-6381https://doaj.org/article/4c479f27193d4c39b7571fec8216e1592018-06-01T00:00:00Zhttp://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/585/554https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381The purpose of this paper is to develop a new method for iron analysis in wine. The determination of iron in winemaking products is particularly important because a content higher than 10 mg/L can lead to turbidity or a change in color, which causes ferric casse. The new method is based on the use of screen printed electrodes (SPE), previously immobilized with Protein A-Agarose and connected to a potentiostat which displays a cyclic voltammogram. To verify the method, the samples of wine were also analysed by a reference method, namely AAS. In order to visualize the deposition of the iron ions on the electrode, surface analyses were perfomed by a microscope which combines confocal microscopy with white light interferometry. The main features of this sensor are simplicity of operation, good sensitivity and low limit of detection.Liliana NOROCELGheorghe GUTTStefan cel Mare University of SuceavaarticleAAScyclic voltammetryiron cassesurface analysisFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 17, Iss 2, Pp 241-245 (2018)
institution	DOAJ
collection	DOAJ
language	EN
topic	AAS cyclic voltammetry iron casse surface analysis Food processing and manufacture TP368-456
spellingShingle	AAS cyclic voltammetry iron casse surface analysis Food processing and manufacture TP368-456 Liliana NOROCEL Gheorghe GUTT ELECTROCHEMICAL BIOSENSOR BASED ON THE USE OF SPE FOR THE DETECTION OF IRON CONTENT IN WINE
description	The purpose of this paper is to develop a new method for iron analysis in wine. The determination of iron in winemaking products is particularly important because a content higher than 10 mg/L can lead to turbidity or a change in color, which causes ferric casse. The new method is based on the use of screen printed electrodes (SPE), previously immobilized with Protein A-Agarose and connected to a potentiostat which displays a cyclic voltammogram. To verify the method, the samples of wine were also analysed by a reference method, namely AAS. In order to visualize the deposition of the iron ions on the electrode, surface analyses were perfomed by a microscope which combines confocal microscopy with white light interferometry. The main features of this sensor are simplicity of operation, good sensitivity and low limit of detection.
format	article
author	Liliana NOROCEL Gheorghe GUTT
author_facet	Liliana NOROCEL Gheorghe GUTT
author_sort	Liliana NOROCEL
title	ELECTROCHEMICAL BIOSENSOR BASED ON THE USE OF SPE FOR THE DETECTION OF IRON CONTENT IN WINE
title_short	ELECTROCHEMICAL BIOSENSOR BASED ON THE USE OF SPE FOR THE DETECTION OF IRON CONTENT IN WINE
title_full	ELECTROCHEMICAL BIOSENSOR BASED ON THE USE OF SPE FOR THE DETECTION OF IRON CONTENT IN WINE
title_fullStr	ELECTROCHEMICAL BIOSENSOR BASED ON THE USE OF SPE FOR THE DETECTION OF IRON CONTENT IN WINE
title_full_unstemmed	ELECTROCHEMICAL BIOSENSOR BASED ON THE USE OF SPE FOR THE DETECTION OF IRON CONTENT IN WINE
title_sort	electrochemical biosensor based on the use of spe for the detection of iron content in wine
publisher	Stefan cel Mare University of Suceava
publishDate	2018
url	https://doaj.org/article/4c479f27193d4c39b7571fec8216e159
work_keys_str_mv	AT liliananorocel electrochemicalbiosensorbasedontheuseofspeforthedetectionofironcontentinwine AT gheorghegutt electrochemicalbiosensorbasedontheuseofspeforthedetectionofironcontentinwine
_version_	1718376377479069696

ELECTROCHEMICAL BIOSENSOR BASED ON THE USE OF SPE FOR THE DETECTION OF IRON CONTENT IN WINE

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