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dc.contributor.authorVallejos, S.
dc.contributor.authorMoreno-Mediavilla, Daniel (1)
dc.contributor.authorIbeas, Saturnino
dc.contributor.authorMuñoz, M. Asunción
dc.contributor.authorGarcía, Félix Clemente
dc.contributor.authorGarcía, Jose M.
dc.date2019-12
dc.date.accessioned2019-09-26T08:51:19Z
dc.date.available2019-09-26T08:51:19Z
dc.identifier.issn09567135
dc.identifier.urihttps://reunir.unir.net/handle/123456789/9356
dc.description.abstractWe have developed a new method for the rapid and inexpensive determination of the total polyphenol index (TPI) in wines by simply immersing our sensory film in red or white wines and visually checking the colour change (qualitative analysis) or by analysing a photo taken of the film with a smartphone (quantitative analysis). This sensory material is straightforward and inexpensively prepared; it requires no monomer synthesis, is based on 100% commercially available monomers, and contains benzenediazonium salt motifs, which in the presence of phenols and/or polyphenol-based structures produce coloured diazo compounds. These sensory motifs are chemically anchored to the polymeric structure, and, accordingly, no migration of organic substances from the material occurs in the sensing process. Our method needs neither reagents nor sample pretreatment and has been contrasted with the standard TPI determination, i.e., measuring the absorbance of diluted wine at 280 nm, obtaining reliable data for white and red wines.es_ES
dc.language.isoenges_ES
dc.publisherFood Controles_ES
dc.relation.ispartofseries;vol. 106
dc.relation.urihttps://www.sciencedirect.com/science/article/pii/S0956713519302658?via%3Dihubes_ES
dc.rightsrestrictedAccesses_ES
dc.subjectpolymeric sensorses_ES
dc.subjectsolid phase reactionses_ES
dc.subjectcolorimetric sensorses_ES
dc.subjectpolyphenol sensorses_ES
dc.subjectTPIes_ES
dc.subjectScopuses_ES
dc.subjectJCRes_ES
dc.titlePolymeric chemosensor for the colorimetric determination of the total polyphenol index (TPI) in wineses_ES
dc.typeArticulo Revista Indexadaes_ES
reunir.tag~es_ES
dc.identifier.doihttps://doi.org/10.1016/j.foodcont.2019.06.010


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