Analytical strategies for the measurement of different forms of Cu and Fe in wine: Comparison between approaches in relation to wine composition

Nick Kodoudakis; Leigh M. Schmidtke; Marlize Z. Bekker; Mark Smith; Paul A Smith; Geoffrey R. Scollary; Eric N Wilkes; Andrew C. Clark

doi:10.1016/j.foodchem.2018.08.084

Analytical strategies for the measurement of different forms of Cu and Fe in wine: Comparison between approaches in relation to wine composition

Nick Kodoudakis, Leigh M. Schmidtke, Marlize Z. Bekker, Mark Smith, Paul A Smith, Geoffrey R. Scollary, Eric N Wilkes, Andrew C. Clark

Agricultural, Environmental and Veterinary Sciences

Research output: Contribution to journal › Article › peer-review

18 Citations (Scopus)

Abstract

The speciation of Cu and Fe in wine was assessed by a number of methodologies and those with superior performance were utilised on 49 wines and compared to compositional data. The adopted analytical strategies were stripping potentiometry, HPLC and an extraction (solid-phase or liquid-liquid) followed by atomic absorption or optical emission spectroscopic measurement. Stripping potentiometry was specific for sulfide-bound Cu in wines, and showed that this was the predominant form of Cu. A solid phase extraction technique provided
a hydrophobic fraction of Cu that was specific for sulfide-bound Cu in white wine but red wine matrix effects hindered isolation of sulfide-bound Cu. The other methods assessed either perturbed the sulfide-bound Cu or were not sufficiently sensitive. The solid phase extraction method enabled routine fractionation of Fe in red and white wines whilst the additional techniques surveyed either measured total Fe or suffered from background
contamination.

Original language	English
Pages (from-to)	89-99
Number of pages	11
Journal	Food Chemistry
Volume	274
Early online date	21 Aug 2018
DOIs	https://doi.org/10.1016/j.foodchem.2018.08.084
Publication status	Published - 15 Feb 2019

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10.1016/j.foodchem.2018.08.084

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title = "Analytical strategies for the measurement of different forms of Cu and Fe in wine: Comparison between approaches in relation to wine composition",

abstract = "The speciation of Cu and Fe in wine was assessed by a number of methodologies and those with superior performance were utilised on 49 wines and compared to compositional data. The adopted analytical strategies were stripping potentiometry, HPLC and an extraction (solid-phase or liquid-liquid) followed by atomic absorption or optical emission spectroscopic measurement. Stripping potentiometry was specific for sulfide-bound Cu in wines, and showed that this was the predominant form of Cu. A solid phase extraction technique provideda hydrophobic fraction of Cu that was specific for sulfide-bound Cu in white wine but red wine matrix effects hindered isolation of sulfide-bound Cu. The other methods assessed either perturbed the sulfide-bound Cu or were not sufficiently sensitive. The solid phase extraction method enabled routine fractionation of Fe in red and white wines whilst the additional techniques surveyed either measured total Fe or suffered from backgroundcontamination.",

keywords = "Copper, Solid phase extraction",

author = "Nick Kodoudakis and Schmidtke, {Leigh M.} and Bekker, {Marlize Z.} and Mark Smith and Smith, {Paul A} and Scollary, {Geoffrey R.} and Wilkes, {Eric N} and Clark, {Andrew C.}",

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doi = "10.1016/j.foodchem.2018.08.084",

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TY - JOUR

T1 - Analytical strategies for the measurement of different forms of Cu and Fe in wine

T2 - Comparison between approaches in relation to wine composition

AU - Kodoudakis, Nick

AU - Schmidtke, Leigh M.

AU - Bekker, Marlize Z.

AU - Smith, Mark

AU - Smith, Paul A

AU - Scollary, Geoffrey R.

AU - Wilkes, Eric N

AU - Clark, Andrew C.

N1 - Includes bibliographical references.

PY - 2019/2/15

Y1 - 2019/2/15

N2 - The speciation of Cu and Fe in wine was assessed by a number of methodologies and those with superior performance were utilised on 49 wines and compared to compositional data. The adopted analytical strategies were stripping potentiometry, HPLC and an extraction (solid-phase or liquid-liquid) followed by atomic absorption or optical emission spectroscopic measurement. Stripping potentiometry was specific for sulfide-bound Cu in wines, and showed that this was the predominant form of Cu. A solid phase extraction technique provideda hydrophobic fraction of Cu that was specific for sulfide-bound Cu in white wine but red wine matrix effects hindered isolation of sulfide-bound Cu. The other methods assessed either perturbed the sulfide-bound Cu or were not sufficiently sensitive. The solid phase extraction method enabled routine fractionation of Fe in red and white wines whilst the additional techniques surveyed either measured total Fe or suffered from backgroundcontamination.

AB - The speciation of Cu and Fe in wine was assessed by a number of methodologies and those with superior performance were utilised on 49 wines and compared to compositional data. The adopted analytical strategies were stripping potentiometry, HPLC and an extraction (solid-phase or liquid-liquid) followed by atomic absorption or optical emission spectroscopic measurement. Stripping potentiometry was specific for sulfide-bound Cu in wines, and showed that this was the predominant form of Cu. A solid phase extraction technique provideda hydrophobic fraction of Cu that was specific for sulfide-bound Cu in white wine but red wine matrix effects hindered isolation of sulfide-bound Cu. The other methods assessed either perturbed the sulfide-bound Cu or were not sufficiently sensitive. The solid phase extraction method enabled routine fractionation of Fe in red and white wines whilst the additional techniques surveyed either measured total Fe or suffered from backgroundcontamination.

KW - Copper

KW - Solid phase extraction

U2 - 10.1016/j.foodchem.2018.08.084

DO - 10.1016/j.foodchem.2018.08.084

M3 - Article

C2 - 30373024

SN - 0308-8146

VL - 274

SP - 89

EP - 99

JO - Food Chemistry

JF - Food Chemistry

ER -

Analytical strategies for the measurement of different forms of Cu and Fe in wine: Comparison between approaches in relation to wine composition

Abstract

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