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

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dc.contributor.authorCastro C.C.
dc.contributor.authorGunning C.
dc.contributor.authorOliveira C.M.
dc.contributor.authorCouto J.A.
dc.contributor.authorTeixeira J.A.
dc.contributor.authorMartins R.C.
dc.contributor.authorFerreira A.C.S.
dc.date.accessioned2012-08-17T12:36:20Z
dc.date.available2012-08-17T12:36:20Z
dc.date.issued2012
dc.descriptionArticle
dc.description.abstractThis 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. © 2012 American Chemical Society.
dc.identifier.citationJournal of Agricultural and Food Chemistry
dc.identifier.citation60
dc.identifier.citation29
dc.identifier.citation7252
dc.identifier.citation7261
dc.identifier.issn218561
dc.identifier.other10.1021/jf300389v
dc.identifier.urihttp://hdl.handle.net/10019.1/49277
dc.subjectBioanalytical methods
dc.subjectchemometrics
dc.subjectelectrochemical sensors
dc.subjectmass spectrometry
dc.titleSaccharomyces cerevisiae oxidative response evaluation by cyclic voltammetry and gas chromatography-mass spectrometry
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