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TitleSaccharomyces cerevisiae oxidative response evaluation by cyclic voltammetry and gas chromatography−mass spectrometry
Author(s)Castro, Cristiana C.
Gunning, Caitriona
Oliveira, Carla M.
Couto, José A.
Teixeira, J. A.
Martins, Rui C.
Ferreira, António C. Silva
KeywordsBioanalytical methods
Electrochemical sensors
Mass spectrometry
Issue date2012
PublisherAmerican Chemical Society
JournalJournal of Agricultural and Food Chemistry
Abstract(s)This study is focused on the evaluation of the impact of Saccharomyces cerevisiae metabolism in the profile of compounds with antioxidant capacity in a synthetic wine during fermentation. A bioanalytical pipeline, which allows for biological systems fingerprinting and sample classification by combining electrochemical features with biochemical background, is proposed. To achieve this objective, alcoholic fermentations of a minimal medium supplemented with phenolic acids were evaluated daily during 11 days, for electrochemical profile, phenolic acids, and the volatile fermentation fraction, using cyclic voltametry, high-performance liquid chromatography-diode array detection, and headspace/solid-phase microextraction/gas chromatography-mass spectrometry (target and nontarget approaches), respectively. It was found that acetic acid, 2-phenylethanol, and isoamyl acetate are compounds with a significative contribution for samples metabolic variability, and the electrochemical features demonstrated redox-potential changes throughout the alcoholic fermentations, showing at the end a similar pattern to normal wines. Moreover, S. cerevisiae had the capacity of producing chlorogenic acid in the supplemented medium fermentation from simple precursors present in the minimal medium.
Publisher version
AccessOpen access
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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