Saccharomyces cerevisiae oxidative response evaluation by cyclic voltammetry and gas chromatography-mass spectrometry

Cristiana C. Castro, Caitriona Gunning, Carla M. Oliveira, José A. Couto, José A. Teixeira, Rui C. Martins, António C. Silva Ferreira*

*Autor correspondente para este trabalho

Resultado de pesquisarevisão de pares

10 Citações (Scopus)

Resumo

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.
Idioma originalEnglish
Páginas (de-até)7252-7261
Número de páginas10
RevistaJournal of Agricultural and Food Chemistry
Volume60
Número de emissão29
DOIs
Estado da publicaçãoPublicado - 25 jul. 2012

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