Hypersensitive quantification of major astringency markers in food and wine by substoichiometric quenching of silicon-rhodamine conjugates DOI Creative Commons
Daniel Bátora, Ágnès Dienes-Nagy, Liming Zeng

et al.

Food Chemistry X, Journal Year: 2024, Volume and Issue: 23, P. 101592 - 101592

Published: June 25, 2024

Tannins are chemically diverse polyphenols in plant-derived products that not only show biological activities but also play a crucial role determining the sensory attributes of food and beverages. Therefore, their accurate cost-effective quantification is essential. Here, we identified novel fluorescence quenching mechanism different synthetic rhodamine fluorophores, with high selectivity towards tannic acid (TA) catechin-3-gallate (C3G) compared to structurally panel tannins polyphenols. Specific chemical conjugates silicon-rhodamine alkyl linkers attached bulky apolar moieties had limit detection near 500 pM linear range spanning 5-100 nM for TA. We validated assay on 18 distinct red wine samples, which showed linearity (R

Language: Английский

Hypersensitive quantification of major astringency markers in food and wine by substoichiometric quenching of silicon-rhodamine conjugates DOI Creative Commons
Daniel Bátora, Ágnès Dienes-Nagy, Liming Zeng

et al.

Food Chemistry X, Journal Year: 2024, Volume and Issue: 23, P. 101592 - 101592

Published: June 25, 2024

Tannins are chemically diverse polyphenols in plant-derived products that not only show biological activities but also play a crucial role determining the sensory attributes of food and beverages. Therefore, their accurate cost-effective quantification is essential. Here, we identified novel fluorescence quenching mechanism different synthetic rhodamine fluorophores, with high selectivity towards tannic acid (TA) catechin-3-gallate (C3G) compared to structurally panel tannins polyphenols. Specific chemical conjugates silicon-rhodamine alkyl linkers attached bulky apolar moieties had limit detection near 500 pM linear range spanning 5-100 nM for TA. We validated assay on 18 distinct red wine samples, which showed linearity (R

Language: Английский

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