Biosensors for determination of total and natural antioxidant capacity of red and white wines: comparison with other spectrophotometric and fluorimetric methods.
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.
Campanella
L
L
Department of Chemistry, University of Rome "La Sapienza", Piazza Aldo Moro, 5,00185 Rome, Italy.
Bonanni
A
A
Finotti
E
E
Tomassetti
M
M
D000975:Antioxidants / Q000032:analysis*; D015374:Biosensing Techniques / Q000295:instrumentation* / Q000379:methods; D004563:Electrochemistry / Q000295:instrumentation* / Q000379:methods; D004867:Equipment Design; D019544:Equipment Failure Analysis; D005419:Flavonoids / Q000032:analysis*; D005504:Food Analysis / Q000295:instrumentation / Q000379:methods; D010636:Phenols / Q000032:analysis*; D059808:Polyphenols; D015203:Reproducibility of Results; D012680:Sensitivity and Specificity; D013050:Spectrometry, Fluorescence / Q000379:methods; D013057:Spectrum Analysis / Q000379:methods; D013482:Superoxide Dismutase / Q000737:chemistry*; D014920:Wine / Q000032:analysis* / Q000145:classification
D000975:Antioxidants; D005419:Flavonoids; D010636:Phenols; D059808:Polyphenols; D013482:Superoxide Dismutase