Utilización de señales fluorescentes para el análisis y caracterización de vinosMejora de la sensibilidad y selectividad mediante derivación fotoquímica

Abstract

Much of the work described in this report focuses on resveratrol, a phytoalexine which is naturally present in wine. In recent years, this compound has aroused a great interest in society, due to its implications on human health, highlighting its antioxidant, anti-inflammatory and anticancer activities, besides being one of the compounds responsible for the so-called "French Paradox". Absorbent and fluorescent characterization of resveratrol and its 3-glycoside (PIC), its primary present in wines, has been carried out. The first spectrofluorimetric methods for the determination of resveratrol and piceid in wine, prior UV-irradiation of samples, are described in this memory. Chromatographic methods have been also developed, whose main advantages over the previously proposed ones, are the simplicity, because of the isocratic elution in a relatively short time, and its sensitivity, thanks to the photochemical derivatization. That stage has been successfully carried out in pre- and post-column configuration. Also, voltammetric techniques have been used for the first time for the determination of resveratrol in wine samples. Moreover, the possibilities of front-face fluorescence spectroscopic signals of wine are investigated, with the aim of using them as fingerprints of these samples, and identifying their main fluorescent components. It is intended to improve the interpretation of the rather complex fluorescence spectra of wine samples, as well as contribute to demonstrate the potential of this sort of signals for discriminating purposes.