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A multi-thermal-lens approach to evaluation of multi-pass probe beam configuration in thermal lens spectrometry
Humberto Cabrera, Leja Goljat, Dorota Korte, Ernesto Marin, Mladen Franko, original scientific article

Abstract: In this work, a recently proposed thermal lens instrument based on multi-pass probe beam concept is investigated and described as a multi-thermal-lens equivalent system. A simulation of the photothermal lens signal formation in a multi-thermal-lens equivalent configuration of the system is performed and validated by comparing the experimental signals of single, dual and ten-pass configurations to theoretically calculated values. The theoretically predicted enhancement of the signal is 9 to 10-fold for a weak thermal lens when comparing the ten-pass configuration with the conventional single-pass thermal lens system. Experimentally achieved signal enhancement in the ten-pass system is 8.3 for pure ethanol sample and between 8 and 9 for solutions with different concentrations of the Fe(II) - 1,10-Phenanthroline complex. Additionally, a value of 9.1 was calculated as the ratio of the slopes of the calibration lines obtained using the ten-pass and single-pass configurations. The achieved limit of detection for determination of Fe(II), in the ten-pass configuration, was 0.4 µgL-1, with a relative standard deviation around 4.5%, which compares favorably with previously reported results for TLS determination of Fe(II) in thin samples using low excitation power. For the multi-pass configuration the linear range of measurement is reduced when compared to the single-pass configuration. This is explained by the theoretical analysis of the photothermal signal under multi-pass condition, which shows the important contribution of the nonlinear term in the theoretical expression for the photothermal signal. The ten-pass configuration, which is presented and validated experimentally for the first time, offers important signal enhancement needed in recently developed TLS instruments with tunable, low power excitation sources.
Found in: osebi
Keywords: Thermal lens spectrometry, Photothermal detection, Trace determination, Chemical sensor
Published: 10.12.2019; Views: 2051; Downloads: 0
.pdf Fulltext (656,75 KB)

Determination of Iron in Environmental Water Samples by FIA-TLS
Mladen Franko, Arne Bratkič, Dorota Korte, Hanna Budasheva, Leja Goljat, Gaja Tomšič, 2019, original scientific article

Abstract: The determination of low concentration of iron in natural waters can be difficult due to the complexity of natural water, but primarily because it requires preconcentration of the sample with solvent extraction. In this work we report on results of thermal lens spectrometry (TLS) coupled to flow injection analysis (FIA) as a highly sensitive FIA-TLS method of iron detection. The concentration of iron redox species was determined using 1,10-phenanthroline (PHN), that forms stable complexes with Fe(II) ions which are characterized by an absorption maximum at 508 nm. The TLS system using a 633 nm probe laser and 530 nm pump laser beam was exploited for on-line detection in flow injection analysis, where a PHN solution was used as the carrier solution for FIA. The concentration of the complexing agent affects the quality of the TLS signal, and the optimal concentration was found at 1 mM PHN. The achieved limits of detection (LODs) for Fe(II) and total iron were 33 nM for Fe(II) and 21 nM for total iron concentration. The method was further validated by determining the linear concentration range, specificity in terms of analytical yield and by determining concentration of iron in a water sample from a local water stream.
Found in: osebi
Keywords: Flow injection analysis, iron concentration, thermal lens spectroscopy
Published: 18.12.2019; Views: 2066; Downloads: 77
.pdf Fulltext (690,39 KB)

Implementation of high performance liquid chromatography coupled to thermal lens spectrometry (HPLC‑TLS) for quantification of pyranoanthocyanins during fermentation of Pinot Noir grapes
Lorena Butinar, Jelena Topič Božič, Natka Ćurko, Karin Kovačević Ganić, Branka Mozetič Vodopivec, Dorota Korte, Mladen Franko, 2020, original scientific article

Abstract: In this work high performance liquid chromatography coupled to thermal lens spectrometry (HPLC-TLS) was applied for monitoring of vinylphenolic pyranoanthocyanins formation during the fermentation of Pinot Noir wines. Vinylphenolic pyranoanthocyanins are wine pigments, present in low concentrations, but very important for wine colour stability. Fermentation process was conducted with four different yeast strains, used as starters, either in sequential fermentation of non-Saccharomyces with S. cerevisiae yeast or as single fermentation with S. cerevisiae yeasts in order to test the applicability of developed method for monitoring of selected compounds in real wine fermentation experiments. The developed HPLC-TLS method showed higher sensitivity compared to HPLC coupled to diode array detection (DAD) technique for particular wine colour compounds. Obtained limits of detection (LODs), were 6- and 22-times lower in comparison to HPLC–DAD in gradient and isocratic elution mode, respectively, whereas limits of quantification (LOQs) 5 and 18-times lower. Lower LODs enabled earlier observation of vinylphenolic pyranoanthocyanins formation during fermentation (already at day 7) in the case of HPLC-TLS method in gradient mode, while by using HPLC–DAD in gradient elution mode the formation of vinylphenolic pyranoanthocyanins was noticed only after 12 days of fermentation.
Found in: osebi
Keywords: Thermal lens spectrometry (TLS), High performance liquid chromatography (HPLC), Pyranoanthocyanins, Wine, Yeasts
Published: 18.06.2020; Views: 1979; Downloads: 0
.pdf Fulltext (1,94 MB)

Simple and fast HPLC-DAD method for determination of HCDC activity and formation of vinylphenol in Saccharomyces and non-Saccharomyces yeast
Jelena Topič, Lorena Butinar, Dorota Korte, Branka Mozetič Vodopivec, published scientific conference contribution abstract

Abstract: Conventionally, alcoholic fermentation in the production of wine is performed by yeast species Saccharomyces cerevisiae. There are numerous starters available, however due to the growing demand for wines with specific characteristics, other Saccharomyces and non-Saccharomyces species are being investigated for potential use as starters. [1]. Yeast selection has involved the development of techniques for detecting strains that might improve wines in terms of aroma, structure, colour and other technological properties [2]. Colour of the wine can be affected as some metabolites produced by yeast during fermentation may react with grape anthocyanins to produce highly stable pyranoanthocyanins. For the facilitation of formation of vinylphenolic pyranoanthocyanins, yeast strains with high hydroxycinnamate decarboxylase activity are used (HCDC). The mechanism of reaction is decarboxylation of hydroxycinnamic acids and formation of vinylphenols that condense with grape anthocyanins and form stabile vinyphenolic pyranoanthocyanin adducts [3]. It has been demonstrated that some non-Saccharomyces strains (Pichia guillermondii, Schizosaccharomyces pombe) have positive HCDC activity and they can produce vinylphenolic pyranoanthocyanins in higher concentrations than S. cerevisiae. A simple way of determining whether the yeast strain has HCDC activity or not, is the use of fermentation media with the addition of hydroxycinnamic acids, such as p-coumaric acid. The degradation of p-coumaric acid and transformation into 4-vinylphenol (and possibly in 4-ethylphenol) can be checked by LC-DAD. Most of the published data has been done on smaller number of strains. The goal of our work was to develop simple method for the screening of Slovenian in-house yeast collection, comprising of native isolates that mostly originated from Vipava valley and Karst region, and therefore try to determine strains with high HCDC activity. These strains can be used for wine fermentations in order to produce more stable pyranoanthocyanins; which is especially important in wines that has less anthocyanin concentration already from the grape, such as Pinot Noir. 103 different yeast strains belonging to 28 species were selected for the assessment of HCDC activity. In some cases the difference in p-coumaric acid metabolism rate between two strains exceeded 90%. All tested S. paradoxus strains showed higher than 40% degradation rate of p-coumaric acid. HCDC activity of S. cerevisiae strains which is the species most commonly used in fermentation, varied between 5.1 and 66.1%. The commercial strains tested, FPC and EC118 showed 43.9 and 21.5% conversion rate, respectively. It was observed that some native strains had higher HCDC activity than commercial tested ones. Three strains produced vinylphenol in concentration higher than 50 ppm, two of them being P. guillermondii and another strain being S. paradoxus (Sut85). In general strain with high HCDC activity also produced high concentration of 4-vinylphenol. The results showed that HCDC activity is highly strain dependent, which correlates with the literature data available. The proposed method is very simple and does not require special sample preparation prior to HPLC analysis. Furthermore, the proposed fermentations in deep-well microtiter plates allow the screening of high number of strains. The method could be used for routine screening, to determine which strain has high HCDC activity and produces high concentration of vinylphenols and can therefore be used in future for determination of strains ability to synthesize vinylphenolic pyranoanthocyanins.
Found in: osebi
Keywords: yeast, hydroxycinnamate decarboxylase, 4-vinylphenol
Published: 18.06.2018; Views: 2949; Downloads: 0
.pdf Fulltext (4,46 MB)

Yeasts and wine colour
Dorota Korte, Olga Butinar-Čeh, Jelena Topić Božič, Branka Mozetič Vodopivec, 2019, review article

Found in: osebi
Keywords: yeast, Saccharomyces, non-Saccharomyces, wine colour, pyranoanthocyanins
Published: 20.12.2019; Views: 2364; Downloads: 0
.pdf Fulltext (1,01 MB)

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