Wine astringent compounds monitored by an electrochemical biosensor

Joana J Costa; Felismina T C Moreira; Susana Soares; Elsa Brandão; Nuno Mateus; Victor De Freitas; M Goreti F Sales

doi:10.1016/j.foodchem.2022.133587

Wine astringent compounds monitored by an electrochemical biosensor

Food Chem. 2022 Nov 30:395:133587. doi: 10.1016/j.foodchem.2022.133587. Epub 2022 Jun 27.

Authors

Joana J Costa¹, Felismina T C Moreira², Susana Soares³, Elsa Brandão³, Nuno Mateus³, Victor De Freitas³, M Goreti F Sales⁴

Affiliations

¹ BioMark@ISEP, School of Engineering of the Polytechnic Institute of Porto, Porto, Portugal; BioMark@UC, Department of Chemical Engineering, Faculty of Sciences and Technology, Coimbra University, Coimbra, Portugal; CEB/LABBELS, Center of Biological Engineering, Minho University, Braga, Portugal.
² BioMark@ISEP, School of Engineering of the Polytechnic Institute of Porto, Porto, Portugal; CEB/LABBELS, Center of Biological Engineering, Minho University, Braga, Portugal.
³ LAQV-REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Porto, Portugal.
⁴ BioMark@ISEP, School of Engineering of the Polytechnic Institute of Porto, Porto, Portugal; BioMark@UC, Department of Chemical Engineering, Faculty of Sciences and Technology, Coimbra University, Coimbra, Portugal; CEB/LABBELS, Center of Biological Engineering, Minho University, Braga, Portugal. Electronic address: goreti.sales@eq.uc.pt.

PMID: 35802982
DOI: 10.1016/j.foodchem.2022.133587

Abstract

An innovative approach for monitoring astringent polyphenols in beverages (wines) is described, consisting of an electrochemical biosensor constructed by adsorbing salivary α-amylase or proline-rich protein (PRP) onto amined gold screen-printed electrodes. Interaction with polyphenols was tested using pentagalloyl glucose (PGG) as a standard, an important representative element for astringency. The analytical properties of the resulting biosensors were evaluated by electrochemical impedance spectroscopy at different pHs. The PRP-biosensor was able to bind to PGG with higher sensitivity, displaying lower limit of the linear range of 0.6 µM. Wine samples were tested to prove the concept and the concentrations obtained ranged from 0.17 to 4.7 µM, as expressed in PGG units. The effects of side-compounds on PRP and on α-amylase binding to PGG were tested (gallic acid, catechin, ethanol, glucose, fructose and glycerol) and considered negligible. Overall, concentrations > 1.0 µM in PGG units are signaling electrochemical impedance, providing a quantitative monitoring of astringent compounds.

Keywords: Astringent compounds; Electrochemical biosensor; Polyphenols; Proline Rich Protein; Screen-printed electrodes; α-Amylase.

MeSH terms

Astringents
Biosensing Techniques* / methods
Electrodes
Equipment Design
Glucose
Polyphenols
Wine* / analysis

Substances

Astringents
Polyphenols
Glucose