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dc.creatorHernanz Vila, María Doloreses
dc.creatorJara Palacios, Mª Josées
dc.creatorEscudero Gilete, María Luisaes
dc.creatorHeredia Mira, Francisco Josées
dc.date.accessioned2022-01-12T10:25:21Z
dc.date.available2022-01-12T10:25:21Z
dc.date.issued2017-06
dc.identifier.citationHernanz Vila, M.D., Jara Palacios, M.J.,...,Heredia Mira, F.J. (2017). Applications of Voltammetric Analysis to Wine Products. En Applications of the Voltammetry (pp. 109-128). London (United Kingdom): IntechOpen.
dc.identifier.isbn978-953-51-3216-5es
dc.identifier.isbn978-953-51-4808-1es
dc.identifier.urihttps://hdl.handle.net/11441/128779
dc.description.abstractWine contains polyphenols that are responsible for its quality. Moreover, phenolic compounds have antioxidant properties and benefits on human health. Cyclic voltammetry (CV) was the first electrochemical method used for polyphenols characterization and determination of polyphenols content in wine products. Electrochemical behaviour of standard solutions of phenolic compounds has been investigated and evaluated the importance of the phenolic concentration and pH. The electrochemical parameters extracted from the voltammograms have been correlated with the antioxidant potential in wine products. In addition, CV allowed establishing differences in the antioxidant activity of wines with different addition of grape seeds. In winemaking by-products, different Ipa and Q500 values were found depending on the state of maturation of the grape pomace. On the other hand, the total flavonoids and phenolic acids contents were significantly correlated to the electrochemical parameters. Differences for the electrochemical parameters were found between by-products, being pomace and seeds which presented the greatest values of Q500. Simple regression analyses showed that voltammetric parameters are correlated to their values of lipid peroxidation inhibition by thiobarbituric acid reactive substances method. Our results open the possibility of CV as a promising technique to estimate the global antioxidant potential of wine products rich in phenolic compounds.es
dc.formatapplication/pdfes
dc.format.extent20 p.es
dc.language.isoenges
dc.publisherIntechOpenes
dc.relation.ispartofApplications of the Voltammetryes
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectAntioxidant activityes
dc.subjectPhenolic compositiones
dc.subjectElectrochemical parameterses
dc.subjectWinees
dc.subjectWine by-productses
dc.titleApplications of Voltammetric Analysis to Wine Productses
dc.typeinfo:eu-repo/semantics/bookPartes
dcterms.identifierhttps://ror.org/03yxnpp24
dc.type.versioninfo:eu-repo/semantics/publishedVersiones
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses
dc.contributor.affiliationUniversidad de Sevilla. Departamento de Química Analíticaes
dc.contributor.affiliationUniversidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legales
dc.relation.publisherversionhttps://www.intechopen.com/chapters/54425es
dc.identifier.doi10.5772/67696es
dc.contributor.groupUniversidad de Sevilla. FQM347: Análisis Aplicadoes
dc.contributor.groupUniversidad de Sevilla. AGR225: Color y Calidad de Alimentoses
dc.publication.initialPage109es
dc.publication.endPage128es
dc.relation.publicationplaceLondon (United Kingdom)es

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