Abstract
Certain heavy metals present in wine, including copper, can form insoluble salts and can induce additional casse, so their determination is important for its quality and stability. In this context, a new biosensor for quantification of copper ions with BSA protein (bovine serum albumin) and using SPE electrodes (screen-printed electrodes) is proposed. The objective of this research was to develop a miniaturized, portable, and low-cost alternative to classical methods. A potentiostat, which displays the response in the form of a cyclic voltammogram, was used in order to carry out this method. Values measured for the performance characteristics of the new biosensor revealed a good sensitivity (21.01 μA mM−1cm−2), reproducibility (93.8%), and limit of detection (0.173 ppm), suggesting that it has a high degree of application in the analysis proposed by our research. The results obtained for wine samples were compared with the reference method, atomic absorption spectrometer (AAS), and it was indicated that the developed biosensor is efficient and can be used successfully in the analysis of copper in wine. For the 20 samples of red wine analyzed with AAS, the concentration range of copper was between 0.011 and 0.695 mg/L and with the developed biosensor it was between 0.037 and 0.658 mg/L. Similar results were obtained for the 20 samples of white wine, 0.121–0.765 mg/L (AAS) and 0.192–0.789 mg/L (developed biosensor), respectively.
Highlights
The presence of metallic contaminants in wines is attributed to many endogenous and exogenous factors
The developed biosensor was based on the following processes: The use of bovine serum albumin (BSA) as a biologically active element for the selection of copper ions, photochemical immobilization with benzophenone by irradiation under UV light, and analysis of copper content using these modified screen-printed electrodes with a potentiostat that provides a response in the form of a cyclic voltammogram
The quantitative analysis of the interaction between copper (II) complexes and bovine serum albumin was undertaken by cyclic voltammetry
Summary
The presence of metallic contaminants in wines is attributed to many endogenous and exogenous factors. Fermentation usually eliminates much of this excess through binding of the metal to yeast and removal with the lees. Another source would be the contact of a wine with copper or copper alloys during winemaking; the addition of copper sulfate to correct sulfidic off-odors is arguably a major cause of copper instability. The presence of copper in high concentration in wine causes the so-called copper casse, which can already be installed at concentrations of 0.5 mg Cu/L, having a negative effect on the organoleptic properties of the wine [1]. Excess of copper ions determined before bottling can be removed from the wine by the addition of potassium ferrocyanide
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