Publication
A fast and environment-friendly MEPS PEP /UHPLC-PDA methodology to assess 3-hydroxy-4,5-dimethyl-2(5H)-furanone in fortified wines
dc.contributor.author | Freitas, Jorge | |
dc.contributor.author | Perestrelo, Rosa | |
dc.contributor.author | Cassaca, Rubina | |
dc.contributor.author | Castillo, Mariangie | |
dc.contributor.author | Santos, Mariana | |
dc.contributor.author | Pereira, Jorge | |
dc.contributor.author | Câmara, José S. | |
dc.date.accessioned | 2019-07-24T11:23:56Z | |
dc.date.available | 2019-07-24T11:23:56Z | |
dc.date.issued | 2017 | |
dc.description.abstract | Sotolon is widely associated with the quality of fortified aged wines, and has also been linked to premature oxidative aging (premox). Here we developed a single, fast and environmental-friendly microextraction by packed sorbent ultra-high pressure liquid chromatography analysis (MEPS/UHPLC-PDA) for sotolon quantification in different wines. The best extraction conditions (loading three times 250μL samples through the MEPSPEP sorbent and elution with 100μL of 50% MeOH) were combined with a fast UHPLC separation (5min separation using acidified 10% MeOH isocratic flow in a CORTECS C18 column) to allow unparalleled minimum sample and solvents volumes usage. The validated methodology showed good linearity (r(2)>0.993) and precision (<5.6%); high recovery (>81%) and detection limits (0.45-2.51μg/L) far below sotolon odor threshold for any type of wine. The methodology was successfully applied to selected white table and Madeira wines, encompassing therefore a wide range of alcohol and sugar contents. Furthermore, as far we may know, this is the first time a single methodology can be used to assess both wine aging or premox according to the type of wine. | pt_PT |
dc.description.version | info:eu-repo/semantics/publishedVersion | pt_PT |
dc.identifier.citation | Freitas, J., Perestrelo, R., Cassaca, R., Castillo, M., Santos, M., Pereira, J., & Câmara, J. S. (2017). A fast and environment-friendly MEPSPEP/UHPLC-PDA methodology to assess 3-hydroxy-4, 5-dimethyl-2 (5H)-furanone in fortified wines. Food chemistry, 214, 686-693. | pt_PT |
dc.identifier.doi | 10.1016/j.foodchem.2016.07.107 | pt_PT |
dc.identifier.issn | 0308-8146 | |
dc.identifier.uri | http://hdl.handle.net/10400.13/2505 | |
dc.language.iso | eng | pt_PT |
dc.peerreviewed | yes | pt_PT |
dc.publisher | Elsevier | pt_PT |
dc.relation | Strategic Project - UI 674 - 2011-2012 | |
dc.relation | From the development of a new nanomaterial-based device to the early disease diagnosis of lung cancer based on the volatomic and proteomic pattern of exhaled breath - Innovative stratey for selective removal of ethyl carbamate from wines through the development of a molecular imprinted polymer coated on celulose nanofibers | |
dc.subject | Sotolon | pt_PT |
dc.subject | Wine | pt_PT |
dc.subject | Oxidative aging | pt_PT |
dc.subject | Premox | pt_PT |
dc.subject | Microextraction by packed sorbent (MEPS) | pt_PT |
dc.subject | . | pt_PT |
dc.subject | Faculdade de Ciências Exatas e da Engenharia | pt_PT |
dc.subject | Centro de Química da Madeira | |
dc.title | A fast and environment-friendly MEPS PEP /UHPLC-PDA methodology to assess 3-hydroxy-4,5-dimethyl-2(5H)-furanone in fortified wines | pt_PT |
dc.type | journal article | |
dspace.entity.type | Publication | |
oaire.awardTitle | Strategic Project - UI 674 - 2011-2012 | |
oaire.awardTitle | From the development of a new nanomaterial-based device to the early disease diagnosis of lung cancer based on the volatomic and proteomic pattern of exhaled breath - Innovative stratey for selective removal of ethyl carbamate from wines through the development of a molecular imprinted polymer coated on celulose nanofibers | |
oaire.awardURI | info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/PEst-OE%2FQUI%2FUI0674%2F2011/PT | |
oaire.awardURI | info:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBPD%2F66177%2F2009/PT | |
oaire.awardURI | info:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F97387%2F2013/PT | |
oaire.citation.endPage | 693 | pt_PT |
oaire.citation.startPage | 686 | pt_PT |
oaire.citation.title | Food Chemistry | pt_PT |
oaire.citation.volume | 214 | pt_PT |
oaire.fundingStream | 6817 - DCRRNI ID | |
oaire.fundingStream | SFRH | |
person.familyName | Freitas | |
person.familyName | Perestrelo | |
person.familyName | Martinez Castillo | |
person.familyName | Santos | |
person.familyName | Augusto Machado Pereira | |
person.familyName | Câmara | |
person.givenName | Jorge | |
person.givenName | Rosa | |
person.givenName | Mariangie | |
person.givenName | Mariana | |
person.givenName | Jorge | |
person.givenName | José | |
person.identifier | 1441319 | |
person.identifier | G-3003-2013 | |
person.identifier.ciencia-id | E413-C848-1D51 | |
person.identifier.ciencia-id | 251A-D5F7-9E32 | |
person.identifier.ciencia-id | E219-C141-03A5 | |
person.identifier.ciencia-id | D415-4F9F-C8DF | |
person.identifier.ciencia-id | EC12-EE8F-50E8 | |
person.identifier.ciencia-id | 481C-08CE-90E5 | |
person.identifier.orcid | 0000-0003-4350-0526 | |
person.identifier.orcid | 0000-0002-7223-1022 | |
person.identifier.orcid | 0000-0003-2404-8407 | |
person.identifier.orcid | 0000-0003-0005-1548 | |
person.identifier.orcid | 0000-0003-0316-5348 | |
person.identifier.orcid | 0000-0003-1965-3151 | |
person.identifier.rid | B-5416-2019 | |
person.identifier.rid | I-2307-2014 | |
person.identifier.scopus-author-id | 16686828800 | |
person.identifier.scopus-author-id | 10140393000 | |
project.funder.identifier | http://doi.org/10.13039/501100001871 | |
project.funder.identifier | http://doi.org/10.13039/501100001871 | |
project.funder.identifier | http://doi.org/10.13039/501100001871 | |
project.funder.name | Fundação para a Ciência e a Tecnologia | |
project.funder.name | Fundação para a Ciência e a Tecnologia | |
project.funder.name | Fundação para a Ciência e a Tecnologia | |
rcaap.rights | restrictedAccess | pt_PT |
rcaap.type | article | pt_PT |
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