Utilize este identificador para referenciar este registo:
https://hdl.handle.net/1822/22164
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Campo DC | Valor | Idioma |
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dc.contributor.author | Castro, Cristiana C. | - |
dc.contributor.author | Gunning, Caitriona | - |
dc.contributor.author | Oliveira, Carla M. | - |
dc.contributor.author | Couto, José A. | - |
dc.contributor.author | Teixeira, J. A. | - |
dc.contributor.author | Martins, Rui C. | - |
dc.contributor.author | Ferreira, António C. Silva | - |
dc.date.accessioned | 2013-01-03T14:21:07Z | - |
dc.date.available | 2013-01-03T14:21:07Z | - |
dc.date.issued | 2012 | - |
dc.identifier.issn | 0021-8561 | por |
dc.identifier.uri | https://hdl.handle.net/1822/22164 | - |
dc.description.abstract | 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. | por |
dc.description.sponsorship | C.C.C. (SFRH/BD/46737/2008) gratefully acknowledges the Fundacao para a Ciencia e Tecnologia (FCT) for her Doctoral grant. This research was funded by the projects: "Open-Microbio (PTDC/BIO/69310/2006)-Framework for Computational Simulation of Cellular Communities during BioProcess Engineering" (FCT), "A Metrica do Vinho: Elucidar o Padrao Molecular Volatile Responsavel pelo aroma "Tipo-Vinho" Fundamental para a Definicao da Qualidade" (PTDC/AGR-ALI/121062/2010), and partially supported by CBMA, IBB, and ESB/UCP plurianual funds through the POS-Conheci-mento Program that includes FEDER funds. | por |
dc.language.iso | eng | por |
dc.publisher | American Chemical Society | por |
dc.rights | openAccess | por |
dc.subject | Bioanalytical methods | por |
dc.subject | Electrochemical sensors | por |
dc.subject | Mass spectrometry | por |
dc.subject | Chemometrics | por |
dc.title | Saccharomyces cerevisiae oxidative response evaluation by cyclic voltammetry and gas chromatography−mass spectrometry | por |
dc.type | article | por |
dc.peerreviewed | yes | por |
dc.relation.publisherversion | http://dx.doi.org/10.1021/jf300389v | - |
sdum.publicationstatus | published | por |
oaire.citationStartPage | 7252 | por |
oaire.citationEndPage | 7621 | por |
oaire.citationIssue | 29 | por |
oaire.citationTitle | Journal of Agricultural and Food Chemistry | por |
oaire.citationVolume | 60 | por |
dc.identifier.doi | 10.1021/jf300389v | - |
dc.identifier.pmid | 22746983 | por |
dc.subject.wos | Science & Technology | por |
sdum.journal | Journal of Agricultural and Food Chemistry | por |
Aparece nas coleções: | CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series |
Ficheiros deste registo:
Ficheiro | Descrição | Tamanho | Formato | |
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jf300389v.pdf | 3,15 MB | Adobe PDF | Ver/Abrir |