New polymer for removal of wine phenolics: Poly(N-(3-(N-isobutyrylisobutyramido)-3-oxopropyl)acrylamide) (P-NIOA).

Ricardo I Castro, Oscar Forero-Doria, Luis Guzmán, V Felipe Laurie, Oscar Valdés, Fabián Ávila-Salas, Xaviera López-Cortés, Leonardo S Santos

Journal: Food chemistry 2017;213():554-560

PMID: 27451217

Full Text on Elsevier Science View on PubMed

Abstract

The phenolic compounds of wine contribute to color and astringency, also are responsible for the oxidation state and bitterness. Due the importance of these molecules, different techniques have been used to modulate their concentration such as natural or synthetic polymeric agents. Among the polymeric agents, PVPP is one of the most used, but lacks of selectivity and has a limited pH range. Therefore, the aim of this study was the synthesis of a new polymer, poly(N-(3-(N-isobutyrylisobutyramido)-3-oxopropyl)acrylamide) (P-NIOA), for removal of phenolic compounds, as a potential agent for the fining of wine. The new polymer affinity was studied using HPLC-DAD for different polyphenols using PVPP as a control. The results showed that the new polymer has a similar removal as PVPP, but with lower affinity to resveratrol. The interactions established between polymers and polyphenols were studied using computational chemistry methods demonstrating a direct correlation with the experimental affinity data.

Address: Nanobiotechnology Division, Fraunhofer Chile Research Foundation - Center for Systems Biotechnology (FCR-CSB), Talca, Maule, Chile; Laboratory of Asymmetric Synthesis, Chemistry Institute of Natural Resources, Universidad de Talca, Talca, Chile.; Department of Clinical Biochemistry and Immunohematology, Faculty of Health Sciences, University of Talca, Talca, Chile; Laboratory of Asymmetric Synthesis, Chemistry Institute of Natural Resources, Universidad de Talca, Talca, Chile.; Nanobiotechnology Division, Fraunhofer Chile Research Foundation - Center for Systems Biotechnology (FCR-CSB), Talca, Maule, Chile; School of Agricultural Sciences, Universidad de Talca, Chile.; Nanobiotechnology Division, Fraunhofer Chile Research Foundation - Center for Systems Biotechnology (FCR-CSB), Talca, Maule, Chile.; Nanobiotechnology Division, Fraunhofer Chile Research Foundation - Center for Systems Biotechnology (FCR-CSB), Talca, Maule, Chile; Laboratory of Asymmetric Synthesis, Chemistry Institute of Natural Resources, Universidad de Talca, Talca, Chile. Electronic address: [email protected].

DOI: 10.1016/j.foodchem.2016.06.060

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MeSH Terms: Acrylic Resins, Chemical Fractionation, Polyphenols, Wine