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The use of antibiotics is not permitted in Switzerland; moreover, no other medication exists to combat European foul brood. Hives with symptoms must therefore be destroyed in order to limit the outbreak, and the contaminated material must be sanitised. Since prevention is the best cure, early detection is desirable. Numerous studies have been undertaken and documents have been created at the Swiss Bee Research Centre and elsewhere to draw the attention of beekeepers to these problems and inform them about the causes and the control measures to be implemented.

Merkblatt zur erkennung von Bienenbrutkrankheiten (German (PDF, 357 kB, 18.10.2017) and French (PDF, 226 kB, 02.02.2017))
M. Tschumi (2011)

Hypersensitive quantification of major astringency markers in food and wine by substoichiometric quenching of silicon-rhodamine conjugates.

Institutional Repository Agroscope

Bátora D., Dienesné Nagy A., Zeng L., Gerber C. E., Fischer J. P., Lochner M., Gertsch J.

Hypersensitive quantification of major astringency markers in food and wine by substoichiometric quenching of silicon-rhodamine conjugates.

Food Chemistry: X, 23, 2024, 1-12.

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Zusammenfassung:

Tannins are chemically diverse polyphenols in plant-derived products that not only show diverse biological activities but also play a crucial role in determining the sensory attributes of food and beverages. Therefore, their accurate and cost-effective quantification is essential. Here, we identified a novel fluorescence quenching mechanism of different synthetic rhodamine fluorophores, with a high selectivity towards tannic acid (TA) and catechin-3-gallate (C3G) compared to a structurally diverse panel of tannins and polyphenols. Specific chemical conjugates of silicon-rhodamine with alkyl linkers attached to bulky apolar moieties had a limit of detection near 500 pM and a linear range spanning 5–100 nM for TA. We validated the assay on 18 distinct red wine samples, which showed high linearity (R2 = 0.92) with methylcellulose precipitation with no interference from anthocyanins. In conclusion, a novel assay was developed and validated that allows the sensitive and selective quantification of major astringency markers abundant in food and beverages.

ISSN Online: 2590-1575
Digital Object Identifier (DOI): https://doi.org/10.1016/j.fochx.2024.101592
Publikations-ID (Webcode): 57101 Per E-Mail versenden

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Hypersensitive quantification of major astringency markers in food and wine by substoichiometric quenching of silicon-rhodamine conjugates.