Speciation of Zn, Fe, Ca and Mg in wine with the Donnan Membrane Technique

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2018
Author
Lao, Mireia
Companys Ferran, Encarnació
Weng, Liping
Puy Llorens, Jaume
Galceran i Nogués, Josep
Suggested citation
Lao, Mireia; Companys Ferran, Encarnació; Weng, Liping; Puy Llorens, Jaume; Galceran i Nogués, Josep; . (2018) . Speciation of Zn, Fe, Ca and Mg in wine with the Donnan Membrane Technique. Food Chemistry, 2018, vol. 239, p. 1143-1150. https://doi.org/10.1016/j.foodchem.2017.07.040.
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Abstract
Free concentrations of Zn2+, Fe3+, Ca2+ and Mg2+ in a red wine (Raimat, Catalonia, Spain) have been determined, with the Donnan Membrane Technique (DMT) for the first time. The required equilibration time benefits from the acceptor solution including major cations. K+ and Na+, mainly unbound to any ligand in the sample, have been identified as suitable reference ions. A free Zn concentration of 1.76 micromol L-1 determined with DMT was in excellent agreement with the free Zn concentration independently provided by the electroanalytical technique Absence of Gradients and Nernstian Equilibrium Stripping (AGNES), 1.7 micromol L-1, amounting to 14.4% of the total Zn. The free concentrations found in this wine were 1.79 micromol L-1 Fe3+, 1.11 mmol L 1 Ca2+ and 3.4 mmol L-1 Mg2+ (8.82%, 40% and 57% of their total concentrations). Prior to the application of the techniques to the red wine, they had been cross-validated in Zn-tartrate solutions.
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http://hdl.handle.net/10459.1/64708
DOI
https://doi.org/10.1016/j.foodchem.2017.07.040
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Food Chemistry, 2018, vol. 239, p. 1143-1150
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cc-by-nc-nd, (c) Elsevier, 2017
Except where otherwise noted, this item's license is described as cc-by-nc-nd, (c) Elsevier, 2017