Research was carried out to experimentally evaluate the antioxidant capacity of several red and white wines using a superoxide dismutase (SOD) biosensor recently developed by the present authors. Measurements were performed by comparing the biosensor response to increasing concentration of the superoxide radical produced in solution by the xanthine/xanthine oxidase system, both in the presence and absence of the test sample. The results were compared with those of two traditional spectrophotometric methods and of a spectrofluorimetric method described in literature. Lastly, also the polyphenol, sulfite and ascorbic acid contents of the different wine samples examined were measured using a tyrosinase biosensor, a sulfite oxidase biosensor and an ascorbate oxidase biosensor, respectively. (C) 2003 Elsevier B.V. All rights reserved.
Biosensors for determination of total and natural antioxidant capacity of red and white wines: comparison with other spectrophotometric and fluorimetric methods / Campanella, Luigi; A., Bonanni; E., Finotti; Tomassetti, Mauro. - In: BIOSENSORS & BIOELECTRONICS. - ISSN 0956-5663. - STAMPA. - 19:7(2004), pp. 641-651. [10.1016/s0956-5663(03)00276-8]
Biosensors for determination of total and natural antioxidant capacity of red and white wines: comparison with other spectrophotometric and fluorimetric methods
CAMPANELLA, Luigi;TOMASSETTI, Mauro
2004
Abstract
Research was carried out to experimentally evaluate the antioxidant capacity of several red and white wines using a superoxide dismutase (SOD) biosensor recently developed by the present authors. Measurements were performed by comparing the biosensor response to increasing concentration of the superoxide radical produced in solution by the xanthine/xanthine oxidase system, both in the presence and absence of the test sample. The results were compared with those of two traditional spectrophotometric methods and of a spectrofluorimetric method described in literature. Lastly, also the polyphenol, sulfite and ascorbic acid contents of the different wine samples examined were measured using a tyrosinase biosensor, a sulfite oxidase biosensor and an ascorbate oxidase biosensor, respectively. (C) 2003 Elsevier B.V. All rights reserved.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
