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Optimization of Extraction and HPLC–MS/MS Profiling of Phenolic Compounds from Red Grape Seed Extracts Using Conventional and Deep Eutectic Solvents. Antioxidants (Basel) 2022; 11:antiox11081595. [PMID: 36009314 PMCID: PMC9405313 DOI: 10.3390/antiox11081595] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2022] [Revised: 08/15/2022] [Accepted: 08/16/2022] [Indexed: 11/17/2022] Open
Abstract
Winemaking generates large quantities of grape waste consisting of seeds, skin and stalks. Given that grape seeds are a rich source of different bioactive compounds, the main goal of this research was to optimize grape seed phenol extraction using a Box–Behnken design. The following conditions were derived from the optimization process: sample:solvent ratio of 1:10 w/v, extraction time of 30 min and extraction temperature of 50 °C. In addition, a sustainable (green) approach for obtaining extracts was developed by comparing choline chloride:citric acid-ChCit (natural deep eutectic solvent (NADES)) and ethanol extraction methods with respect to phenol profiles and antioxidant activity. This study was conducted on seeds from eight different red grape varieties. Phenolic acids, flavan-3-ols and procyanidins were characterized using HPLC–MS/MS, and the concentration of procyanidin B1 was above 1 mg/g of dry weight in all analyzed samples. The contents of all phenol classes and antioxidant activities were found to not differ significantly between the solvents, but NADES was found to offer valuable advantages. Importantly, ChCit showed a strong affinity toward procyanidins and a strong correlation between antioxidant activity and quantified phenolic compounds.
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Atak A, Göksel Z, Yılmaz Y. Changes in Major Phenolic Compounds of Seeds, Skins, and Pulps from Various Vitis spp. and the Effect of Powdery and Downy Mildew Diseases on Their Levels in Grape Leaves. PLANTS (BASEL, SWITZERLAND) 2021; 10:plants10122554. [PMID: 34961024 PMCID: PMC8703439 DOI: 10.3390/plants10122554] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Revised: 11/12/2021] [Accepted: 11/17/2021] [Indexed: 06/14/2023]
Abstract
The main purpose of this study is to determine the contents of 3 major phenolic compounds (gallic acid, catechin, and epicatechin) in 22 different grape cultivars/hybrids obtained from 2 different breeding programs. Additionally, changes in these phenolic components in the grape leaves of some resistant/tolerant species were determined in relation to powdery and downy mildew diseases in viticulture. The skin, pulp, and seeds of grape berries were analysed over two years, while changes in the phenolic contents of grape leaves were determined before and after these diseases for two years. The major phenolic contents of new hybrids/cultivars were compared with those of popular cultivars in different parts of the grapes, and significant differences in phenolic contents were found among hybrids/cultivars and different grape parts. Variations in the contents of phenolics in grape seeds, skins, and pulp were high, but seeds contained higher levels of these phenolics than pulp and skin. Analyses of the relationship between two viticultural diseases and phenolic changes in resistant/tolerant cultivars in relation with the susceptible "Italia" cultivar revealed that an increase in the content of the phenolic compounds was found after powdery mildew disease. Hybrids/cultivars with high phenolic contents are recommended to develop new superior cultivars, which are resistant to grape fungal diseases, in breeding programs.
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Affiliation(s)
- Arif Atak
- Department of Viticulture, Atatürk Horticultural Central Research Institute, Yalova 77102, Turkey
| | - Zekiye Göksel
- Department of Food Quality, Atatürk Horticultural Central Research Institute, Yalova 77102, Turkey;
| | - Yusuf Yılmaz
- Department of Food Engineering, Faculty of Engineering and Architecture, Burdur Mehmet Akif Ersoy University, Burdur 15030, Turkey;
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3
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Le Mao I, Martin-Pernier J, Bautista C, Lacampagne S, Richard T, Da Costa G. 1H-NMR Metabolomics as a Tool for Winemaking Monitoring. Molecules 2021; 26:6771. [PMID: 34833863 PMCID: PMC8621607 DOI: 10.3390/molecules26226771] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2021] [Revised: 11/02/2021] [Accepted: 11/05/2021] [Indexed: 11/16/2022] Open
Abstract
The chemical composition of wine is known to be influenced by multiple factors including some viticulture practices and winemaking processes. 1H-NMR metabolomics has been successfully applied to the study of wine authenticity. In the present study, 1H-NMR metabolomics in combination with multivariate analysis was applied to investigate the effects of grape maturity and enzyme and fining treatments on Cabernet Sauvignon wines. A total of forty wine metabolites were quantified. Three different stages of maturity were studied (under-maturity, maturity and over-maturity). Enzyme treatments were carried out using two pectolytic enzymes (E1 and E2). Finally, two proteinaceous fining treatments were compared (vegetable protein, fining F1; pea protein and PVPP, fining F2). The results show a clear difference between the three stages of maturity, with an impact on different classes of metabolites including amino acids, organic acids, sugars, phenolic compounds, alcohols and esters. A clear separation between enzymes E1 and E2 was observed. Both fining agents had a significant effect on metabolite concentrations. The results demonstrate that 1H-NMR metabolomics provides a fast and robust approach to study the effect of winemaking processes on wine metabolites. These results support the interest to pursue the development of 1H-NMR metabolomics to investigate the effects of winemaking on wine quality.
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Affiliation(s)
| | | | | | | | - Tristan Richard
- University of Bordeaux, INRAE, Bordeaux INP, UR OENO, EA 4577, USC 1366, F-33140 Villenave d’Ornon, France; (I.L.M.); (J.M.-P.); (C.B.); (S.L.); (G.D.C.)
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Xu S, Zhu J, Zhao Q, Gao J, Zhang H, Hu B. Quality evaluation of Cabernet Sauvignon wines in different vintages by 1H nuclear magnetic resonance-based metabolomics. OPEN CHEM 2021. [DOI: 10.1515/chem-2020-0126] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022] Open
Abstract
Abstract
A proton nuclear magnetic resonance (NMR)-based metabolomic study was used to characterize 2009, 2010, 2011, and 2012 vintages of Cabernet Sauvignon wines from Ningxia, which were vinified using the same fermentation technique. The pattern recognition methods of principal component analysis (PCA), partial least squares discriminant analysis (PLS-DA), and orthogonal PLS-DA (OPLS-DA) clearly distinguished between the different vintages of wine driven by the following metabolites: valine, 2,3-butanediol, ethyl acetate, proline, succinic acid, lactic acid, acetic acid, glycerol, gallic acid, and choline. The PLS-DA loading plots also differentiated among the metabolites of different vintages. In the 2009 vintage wines, we found the highest levels of gallic acid, valine, proline, and 2,3-butanediol. The 2011 vintage wines contained the highest levels of lactic acid, and the highest levels of ethyl acetate, succinic acid, glycerol, and choline were observed in the 2012 vintage wines. We selected eight metabolites from the 1H NMR spectra that were quantified according to their peak areas, and the concentrations were in agreement with the results of PLS-DA and OPLS-DA analyses.
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Affiliation(s)
- Shaochen Xu
- The Graduate School of East Asian Studies, Yamaguchi University , 1677-1 Yoshida, Yamaguchi-shi , Yamaguchi 753-8511 , Japan
- The School of Tourism and Colinary Arts (The School of Food Science and Engineering), Yangzhou University , 196 Huayang West Road , Yangzhou 225127 , Jiangsu , China
| | - Jiangyu Zhu
- The School of Tourism and Colinary Arts (The School of Food Science and Engineering), Yangzhou University , 196 Huayang West Road , Yangzhou 225127 , Jiangsu , China
| | - Qi Zhao
- The School of Tourism and Colinary Arts (The School of Food Science and Engineering), Yangzhou University , 196 Huayang West Road , Yangzhou 225127 , Jiangsu , China
| | - Jin Gao
- The School of Tourism and Colinary Arts (The School of Food Science and Engineering), Yangzhou University , 196 Huayang West Road , Yangzhou 225127 , Jiangsu , China
| | - Huining Zhang
- Yangzhou Hospitality Institute , 500 Zhannan Road , Yangzhou 225002 , Jiangsu , China
| | - Boran Hu
- The School of Tourism and Colinary Arts (The School of Food Science and Engineering), Yangzhou University , 196 Huayang West Road , Yangzhou 225127 , Jiangsu , China
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5
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Wine Polyphenol Content and Its Influence on Wine Quality and Properties: A Review. Molecules 2021; 26:molecules26030718. [PMID: 33573150 PMCID: PMC7866523 DOI: 10.3390/molecules26030718] [Citation(s) in RCA: 87] [Impact Index Per Article: 29.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2021] [Revised: 01/26/2021] [Accepted: 01/26/2021] [Indexed: 11/17/2022] Open
Abstract
Wine is one of the most consumed beverages around the world. It is composed of alcohols, sugars, acids, minerals, proteins and other compounds, such as organic acids and volatile and phenolic compounds (also called polyphenols). Polyphenols have been shown to be highly related to both (i) wine quality (color, flavor, and taste) and (ii) health-promoting properties (antioxidant and cardioprotective among others). Polyphenols can be grouped into two big families: (i) Flavonoids, including anthocyanidins, flavonols, flavanols, hydrolysable and condensed tannins, flavanones, flavones and chalcones; and (ii) Non-flavonoids, including hydroxycinnamic acids, hydroxybenzoic acids, stilbenes, tyrosol and hydroxytyrosol. Each group affects in some way the different properties of wine to a greater or a lesser extent. For that reason, the phenolic composition can be managed to obtain singular wines with specific, desirable characteristics. The current review presents a summary of the ways in which the phenolic composition of wine can be modulated, including (a) invariable factors such as variety, field management or climatic conditions; (b) pre-fermentative strategies such as maceration, thermovinification and pulsed electric field; (c) fermentative strategies such as the use of different yeasts and bacteria; and (d) post-fermentative strategies such as maceration, fining agents and aging. Finally, the different extraction methods and analytical techniques used for polyphenol detection and quantification have been also reviewed.
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Yan Y, You FH, Zeng MM, Chen J, Huang JJ, Jiang J. Evaluating the effects of temperature and time on heterocyclic aromatic amine profiles in roasted pork using combined UHPLC-MS/MS and multivariate analysis. Food Res Int 2021; 141:110134. [PMID: 33642001 DOI: 10.1016/j.foodres.2021.110134] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 12/27/2020] [Accepted: 01/08/2021] [Indexed: 01/19/2023]
Abstract
In this study, ultra-high-performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS) combined with principal component analysis (PCA) were used to investigate the effects of process conditions on the profiles of carcinogenic and mutagenic heterocyclic aromatic amine (HAA) in the pork roasted at 175 °C, 200 °C, 225 °C and 250 °C for 10, 15, 20, 25, 30, 35 and 40 min. Twelve HAAs from four categories, including carboline (Norharman, Harman, and Phe-p-1), imidazopyridine (PhIP, 4'-OH-PhIP, DMIP, and 1,5,6-TMIP), imidazoquinoline (IQ, IQ [4,5-b], and MeIQ), and imidazoquinoxaline (MeIQx and 4,8-DiMeIQx), were detected, quantified and used to compose the HAA profiles in roasted pork. After being Analyzed by PCA, the distributions of HAA profiles from different temperature on the PCA score plot demonstrated that there are significant differences among the HAA profiles from different temperatures. The loading plot also showed that PhIP, 4'-OH-PhIP, IQ[4,5-b], and MeIQ were mainly responsible for the difference. The profiles from higher temperature distribute more scattered than the lower ones, illustrating that the time effects on the HAA profiles from higher temperature are stronger than the lower ones. Comparing the score and loading plots of different heating times, the diversities of the HAA profiles at different temperatures increased under prolonged heating because of the changingpyridines levels. The results of PCA that comparing the HAA from different categories displayed that the formation features of four categories HAAs were significantly differed because of their formation discrepancy under low temperatures and short-term roasting. Using HAA profiles as an entirety, these findings obtained in this study are more close to the real process of HAA formation in roasted pork, and make the complex effects of temperature and time on multiple HAA formations more simply to be concluded.
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Affiliation(s)
- Yan Yan
- Institute of Agro-products Processing, Anhui Academy of Agricultural Science, Hefei 230031, China.
| | - Feng-Hui You
- Institute of Agro-products Processing, Anhui Academy of Agricultural Science, Hefei 230031, China
| | - Mao-Mao Zeng
- Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jie Chen
- Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jing-Jing Huang
- Institute of Agro-products Processing, Anhui Academy of Agricultural Science, Hefei 230031, China
| | - Jian Jiang
- Institute of Agro-products Processing, Anhui Academy of Agricultural Science, Hefei 230031, China.
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Viskić M, Bandić LM, Korenika AMJ, Jeromel A. NMR in the Service of Wine Differentiation. Foods 2021; 10:foods10010120. [PMID: 33429968 PMCID: PMC7827514 DOI: 10.3390/foods10010120] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2020] [Revised: 01/04/2021] [Accepted: 01/05/2021] [Indexed: 02/07/2023] Open
Abstract
NMR is a swift and highly reproducible spectrometric technique that makes it possible to obtain spectra containing a lot of information about the sample analyzed. This approach helps major components be described in complex mixtures such as wine in just one analysis. Analysis of wine metabolites is very often used to understand the impact of geographical origin or variety on wine quality. NMR is often used for tracing the geographical origin of wine. Research on NMR metabolic effects of geographical origin is of great importance as the high added value of wines results from compliance with state legislation on the protected denomination of origin (PDO) and protected geographical indication (PGI) for the administration of the appellation of wines. A review of NMR with emphasis on SNIF-NMR in the analysis of wine authenticity is given. SNIF-NMR remains a method of choice for the detection of wine chaptalization as it is the only approach which provides position-specific information on the origin of sugar in wine. However, the sample preparation step, which lacks major improvements since its conception, is strenuous and expensive, and suffers from drawbacks in terms of low sample throughput. Mainstream 1D and 2D NMR experiments provide a fast and affordable way to authenticate wine based on the geographical origin, vintage, and variety discrimination, and include a simple and non-destructive sample preparation step. With this approach, spectral data processing often represents a crucial step of the analysis. With properly performed NMR experiments good to excellent differentiation of wines from different vintages, regions, and varieties was achieved recently.
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Affiliation(s)
- Marko Viskić
- Department of Chemistry, Faculty of Agriculture, University of Zagreb, Svetosimunska 25, 10 000 Zagreb, Croatia;
| | - Luna Maslov Bandić
- Department of Chemistry, Faculty of Agriculture, University of Zagreb, Svetosimunska 25, 10 000 Zagreb, Croatia;
- Correspondence:
| | - Ana-Marija Jagatić Korenika
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetosimunska 25, 10 000 Zagreb, Croatia; (A.-M.J.K.); (A.J.)
| | - Ana Jeromel
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetosimunska 25, 10 000 Zagreb, Croatia; (A.-M.J.K.); (A.J.)
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Šuković D, Knežević B, Gašić U, Sredojević M, Ćirić I, Todić S, Mutić J, Tešić Ž. Phenolic Profiles of Leaves, Grapes and Wine of Grapevine Variety Vranac ( Vitis vinifera L.) from Montenegro. Foods 2020; 9:foods9020138. [PMID: 32012995 PMCID: PMC7073729 DOI: 10.3390/foods9020138] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2019] [Revised: 01/21/2020] [Accepted: 01/22/2020] [Indexed: 01/08/2023] Open
Abstract
Vranac, an old autochthonous red grapevine variety of Montenegro, was first mentioned in a historical document published in the 15th century. As currently the study of indigenous varieties is of particular importance, the subject of this work was detailed characterization of phenolic compounds in the autochthonous grapevine variety Vranac, from the Montenegrin Podgorica subregion. Phenolic profiles of leaves, berries (skin, seeds, and pulp were examined separately) and young monovarietal wine were determined using ultra-high performance liquid chromatography (UHPLC) with linear trap quadrupole (LTQ)—Orbitrap XL mass spectrometry (MS). Total phenolic content (TPC) and radical scavenging activity (RSA) were higher for the grape seeds extracts, followed by extracts of grape skins and pulps. As expected, the total anthocyanin content (TAC) was higher in grape skin than in wine. A total of one hundred twenty nine compounds (forty two phenolic acids and their derivatives, twenty three flavan-3-ols, twenty one flavanols, five stilbenes and thirty eight anthocyanins) were identified in the investigated extracts. To our best knowledge, this is the first report of tentative identification of (epi)catechin 3-O-coumarate in grape seed and chalcan-flavan 3-ol dimers in wine and grape seed.
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Affiliation(s)
- Danijela Šuković
- The Centre for Ecotoxicological Research, Bulevar Sarla de Gola 2, 81000 Podgorica, Montenegro; (D.Š.); (B.K.)
| | - Bojana Knežević
- The Centre for Ecotoxicological Research, Bulevar Sarla de Gola 2, 81000 Podgorica, Montenegro; (D.Š.); (B.K.)
| | - Uroš Gašić
- Institute for Biological Research “Siniša Stanković”—National Institute of Republic of Serbia, University of Belgrade, Bulevar despota Stefana 142, 11060 Belgrade, Serbia;
| | - Milica Sredojević
- Innovation Center of the Faculty of Chemistry, University of Belgrade, P.O. Box 51, 11158 Belgrade, Serbia; (M.S.); (I.Ć.)
| | - Ivanka Ćirić
- Innovation Center of the Faculty of Chemistry, University of Belgrade, P.O. Box 51, 11158 Belgrade, Serbia; (M.S.); (I.Ć.)
| | - Slavica Todić
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia;
| | - Jelena Mutić
- Faculty of Chemistry, University of Belgrade, P.O. Box 51, 11158 Belgrade, Serbia;
| | - Živoslav Tešić
- Faculty of Chemistry, University of Belgrade, P.O. Box 51, 11158 Belgrade, Serbia;
- Correspondence: ; Tel.: +381-113-336-733 or +381-112-639-357; Fax: +381-112-639-357
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ZHU YY, ZHAO PT, WANG XY, ZHANG J, WANG XH, TIAN CR, REN MM, CHEN TG, YUAN HH. Evaluation of the potential astringency of the skins and seeds of different grape varieties based on polyphenol/protein binding. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.01518] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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10
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Gougeon L, da Costa G, Guyon F, Richard T. 1H NMR metabolomics applied to Bordeaux red wines. Food Chem 2019; 301:125257. [PMID: 31357002 DOI: 10.1016/j.foodchem.2019.125257] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2019] [Revised: 07/24/2019] [Accepted: 07/24/2019] [Indexed: 01/03/2023]
Abstract
The q-NMR metabolomics has already demonstrated its potential for classifying wines of different geographical origins, grape varieties, or vintages. This study focuses on the characterisation of Bordeaux red wines, seeking to discriminate them from others produced in the major French wine regions. A sampling of 224 commercial French wines was analysed by 1H NMR and forty compounds were quantified. Non-supervised and supervised statistical analyses revealed a singular imprint of Bordeaux wines in comparison with other French wines, with classification rates ranging from 71% to 100%. Within the Bordeaux vineyards, red wines from the different Bordeaux subdivisions were analysed from different vintages. Our results indicate that q-NMR metabolomics enables the differentiation of Médoc and Libournais vineyard highlighting the most discriminant constituents. In addition, the effects of wine evolution during bottle aging and vintage on Bordeaux red wines were pointed out and discussed.
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Affiliation(s)
- Louis Gougeon
- Univ. Bordeaux, ISVV, EA 4577, USC 1366 INRA, Unité de Recherche Œnologie, 210 chemin de Leysotte, F-33882 Villenave d'Ornon, France
| | - Gregory da Costa
- Univ. Bordeaux, ISVV, EA 4577, USC 1366 INRA, Unité de Recherche Œnologie, 210 chemin de Leysotte, F-33882 Villenave d'Ornon, France
| | - François Guyon
- Service Commun des Laboratoires, 3 avenue du Dr. Albert Schweitzer, 33600 Pessac, France
| | - Tristan Richard
- Univ. Bordeaux, ISVV, EA 4577, USC 1366 INRA, Unité de Recherche Œnologie, 210 chemin de Leysotte, F-33882 Villenave d'Ornon, France.
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HPLC Analysis of Phenols in Negroamaro and Primitivo Red Wines from Salento. Foods 2019; 8:foods8020045. [PMID: 30717077 PMCID: PMC6406546 DOI: 10.3390/foods8020045] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2018] [Revised: 01/17/2019] [Accepted: 01/27/2019] [Indexed: 02/05/2023] Open
Abstract
Wine is probably the oldest and still most consumed alcoholic beverage in the world. Nevertheless, it contains several biomolecules with beneficial health effects. Phenols are among them and, in this article, we identified and quantified by HPLC catechin, gallic acid, hydroxytyrosol, quercetin, trans-resveratrol, and syringic acid in Primitivo and Negroamaro red wines from Salento, in Southeast Italy. The concentrations of the analyzed antioxidant molecules were quite high in all varieties. Gallic acid and catechin were the most abundant, but significant concentrations of quercetin, hydroxytyrosol, syringic acid, and trans-resveratrol were also found. Multivariate statistical analysis was also employed to discriminate between Negroamaro and Primitivo wines, suggesting the variables influencing their separation.
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12
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Diamantidou D, Zotou A, Theodoridis G. Wine and grape marc spirits metabolomics. Metabolomics 2018; 14:159. [PMID: 30830493 DOI: 10.1007/s11306-018-1458-1] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/25/2018] [Accepted: 12/04/2018] [Indexed: 12/30/2022]
Abstract
INTRODUCTION Mass spectrometry (MS)-based and nuclear magnetic resonance (NMR) spectroscopic analyses play a key role in the field of metabolomics due to their important advantages. The use of metabolomics in wine and grape marc spirits allows a more holistic perspective in monitoring and gaining information on the making processes and thus it can assist on the improvement of their quality. OBJECTIVES This review surveys the latest metabolomics approaches for wine and grape marc spirits with a focus on the description of MS-based and NMR spectroscopic analytical techniques. METHODS We reviewed the literature to identify metabolomic studies of wine and grape marc spirits that were published until the end of 2017, with the key term combinations of 'metabolomics', 'wine' and 'grape marc spirits'. Through the reference lists from these studies, additional articles were identified. RESULTS The results of this review showed that the application of different metabolomics approaches has significantly increased the knowledge of wine metabolome and grape marc spirits; however there is not yet a single analytical platform that can completely separate, detect and identify all metabolites in one analysis. CONCLUSIONS The authentication and quality control of wines and grape marc spirits has to be taken with caution, since the product's chemical composition could be affected by many factors. Despite intrinsic limitations, NMR spectroscopy and MS based strategies remain the key analytical methods in metabolomics studies. Authenticity, traceability and health issues related to their consumption are the major research initiatives in wine and grape marc spirits metabolomics analysis.
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Affiliation(s)
- Dimitra Diamantidou
- Laboratory of Analytical Chemistry, Department of Chemistry, Aristotle University of Thessaloniki, 54124, Thessaloniki, Greece
| | - Anastasia Zotou
- Laboratory of Analytical Chemistry, Department of Chemistry, Aristotle University of Thessaloniki, 54124, Thessaloniki, Greece
| | - Georgios Theodoridis
- Laboratory of Analytical Chemistry, Department of Chemistry, Aristotle University of Thessaloniki, 54124, Thessaloniki, Greece.
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Influence of Soil Management on the Red Grapevine (Vitis vinifera L.) Mencía Must Amino Acid Composition and Wine Volatile and Sensory Profiles in a Humid Region. BEVERAGES 2018. [DOI: 10.3390/beverages4040076] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Adopting cover crops for vineyard soil management can provide several benefits, including soil protection, reductions in vine vigor, and enhancements in berry composition. However, the effects of this practice on wine aroma have seldom been addressed. This study aimed to determine the influence of different cover crops and soil tillage on the must and wine amino acid composition and wine volatile compounds of the red cultivar, ‘Mencía’ (Vitis vinifera L.), grown in Northwest Spain. Treatments consisted of soil tillage (ST), native vegetation (NV), English ryegrass (ER), and subterranean clover (SC). Cover crops did not alter the macro-constituents of musts; however, musts from NV and SC tended to lower concentrations of amino acids. Some color attributes of wines were influenced by cover crops in the vineyard. Methanol and trans-linalool oxide (pyran) concentrations in wines were significantly affected by soil management. Professional tasters encountered differences in visual, aroma, and palate descriptors of wines depending on the treatment imposed in the vineyard. These alterations in sensory properties seemed to obey to slight modifications of wine chemical characteristics due to vineyard soil management. According to these results, cover crops might be useful for modulating wine aroma in humid climates.
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De Rosso M, Mayr CM, Girardi G, Vedova AD, Flamini R. High-resolution mass spectrometry metabolomics of grape chemical markers to reveal use of not-allowed varieties in the production of Amarone and Recioto wines. Metabolomics 2018; 14:124. [PMID: 30830408 DOI: 10.1007/s11306-018-1415-z] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 04/06/2018] [Accepted: 08/16/2018] [Indexed: 12/24/2022]
Abstract
INTRODUCTION Grape varieties allowed to produce Amarone della Valpolicella and Recioto DOCG wines are strictly regulated by their disciplinary of production. These are Corvina Veronese and Corvinone grapes, to a lesser extent also Rondinella can be used. The use of other varieties, is not allowed. OBJECTIVES To identify chemical markers suitable to reveal addition of two not allowed grape varieties to the Corvina/Corvinone blend, such as Primitivo or Negro Amaro. METHODS The identification of the secondary metabolites of the four grape varieties was conducted by high-resolution mass spectrometry (HRMS) metabolomics. By using the signals of these metabolites the indexes able to identify the presence of Primitivo or Negro Amaro grapes in the Corvina/Corvinone 1:1 blend were calculated. RESULTS Indexes of laricitrin (Lr), delphinidin (Dp), and petunidin (Pt) signals were effective to identify the use of 10% Primitivo, while α-terpineol pentosyl-hexoside and linalool pentosyl-hexoside reveal the presence of Negro Amaro in the grape blend. CONCLUSIONS Varietal markers useful to detect the presence of Primitivo and Negro Amaro in the grape blend were identified by HRMS metabolomics, a method suitable to check the identity of grapes on arrival at the winery, as well as the fermenting musts. The effectiveness of the identified markers in the final wines have to be confirmed. Potentially, a similar approach can be used to reveal analogous frauds performed on other high-quality wines.
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Affiliation(s)
- Mirko De Rosso
- Council for Agricultural Research and Economics - Viticulture & Enology (CREA-VE), Viale XXVIII aprile 26, 31015, Conegliano, TV, Italy
| | - Christine M Mayr
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNE), University of Padova, Legnaro, PD, Italy
| | - Giordano Girardi
- Council for Agricultural Research and Economics - Viticulture & Enology (CREA-VE), Viale XXVIII aprile 26, 31015, Conegliano, TV, Italy
| | - Antonio Dalla Vedova
- Council for Agricultural Research and Economics - Viticulture & Enology (CREA-VE), Viale XXVIII aprile 26, 31015, Conegliano, TV, Italy
| | - Riccardo Flamini
- Council for Agricultural Research and Economics - Viticulture & Enology (CREA-VE), Viale XXVIII aprile 26, 31015, Conegliano, TV, Italy.
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15
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Wine Analysis and Authenticity Using 1H-NMR Metabolomics Data: Application to Chinese Wines. FOOD ANAL METHOD 2018. [DOI: 10.1007/s12161-018-1310-2] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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16
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¹H NMR and Multivariate Analysis for Geographic Characterization of Commercial Extra Virgin Olive Oil: A Possible Correlation with Climate Data. Foods 2017; 6:foods6110096. [PMID: 29112134 PMCID: PMC5704140 DOI: 10.3390/foods6110096] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2017] [Revised: 10/25/2017] [Accepted: 11/02/2017] [Indexed: 12/12/2022] Open
Abstract
¹H Nuclear Magnetic Resonance (NMR) spectroscopy coupled with multivariate analysis has been applied in order to investigate metabolomic profiles of more than 200 extravirgin olive oils (EVOOs) collected in a period of over four years (2009-2012) from different geographic areas. In particular, commercially blended EVOO samples originating from different Italian regions (Tuscany, Sicily and Apulia), as well as European (Spain and Portugal) and non-European (Tunisia, Turkey, Chile and Australia) countries. Multivariate statistical analysis (Principal Component Analisys (PCA) and Orthogonal Partial Least Squares Discriminant Analysis (OPLS-DA)) applied on the NMR data revealed the existence of marked differences between Italian (in particular from Tuscany, Sicily and Apulia regions) and foreign (in particular Tunisian) EVOO samples. A possible correlation with available climate data has been also investigated. These results aim to develop a powerful NMR-based tool able to protect Italian olive oil productions.
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17
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Detection of Intra-Varietal Diversity Based on Differences in the Accumulation of Secondary Metabolites for Winemaking Management of High-Quality Red Wines. BEVERAGES 2017. [DOI: 10.3390/beverages3030045] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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18
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A Comparative Study of Phenols in Apulian Italian Wines. Foods 2017; 6:foods6040024. [PMID: 28338616 PMCID: PMC5409312 DOI: 10.3390/foods6040024] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2017] [Revised: 03/17/2017] [Accepted: 03/21/2017] [Indexed: 11/20/2022] Open
Abstract
Nutraceutics is a growing research field in which researchers study and attempt to improve the biological properties of metabolites in food. Wine is one of the most consumed products in the world and contains a plethora of molecules biologically relevant to human health. In this article, several polyphenols with potential antioxidant activity were measured in wines from Apulia, in Southeast Italy. Hydroxytyrosol, gallic and syringic acids, luteolin, quercetin, and trans-resveratrol were identified and quantified by HPLC. The amount of the analyzed metabolites in wines were largely dependent on their color, with red ones being the richest compared to white and rose wines. Gallic acid was the most abundant polyphenol, followed by syringic acid and luteolin. Nevertheless, significant amounts of hydroxytyrosol, quercetin, and trans-resveratrol were also found. The average concentration of polyphenols found in these wines could have potential health-promoting effects, especially if consumed in moderate quantities on a regular basis.
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19
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Ramakrishnan V, Luthria DL. Recent applications of NMR in food and dietary studies. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:33-42. [PMID: 27435122 DOI: 10.1002/jsfa.7917] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/03/2016] [Revised: 06/29/2016] [Accepted: 07/13/2016] [Indexed: 06/06/2023]
Abstract
Over the last decade, a wide variety of new foods have been introduced into the global marketplace, many with health benefits that exceed those of traditional foods. Simultaneously, a wide range of analytical technologies has evolved that allow greater capability for the determination of food composition. Nuclear magnetic resonance (NMR), traditionally a research tool used for structural elucidation, is now being used frequently for metabolomics and chemical fingerprinting. Its stability and inherent ease of quantification have been exploited extensively to identify and quantify bioactive components in foods and dietary supplements. In addition, NMR fingerprints have been used to differentiate cultivars, evaluate sensory properties of food and investigate the influence of growing conditions on food crops. Here we review the latest applications of NMR in food analysis. Published 2016. This article is a U.S. Government work and is in the public domain in the USA.
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Affiliation(s)
- Venkatesh Ramakrishnan
- Food Composition Methods Development Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research Service, US Department of Agriculture, Beltsville, MD, 20705, USA
| | - Devanand L Luthria
- Food Composition Methods Development Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research Service, US Department of Agriculture, Beltsville, MD, 20705, USA
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20
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Pantelić MM, Dabić Zagorac DČ, Davidović SM, Todić SR, Bešlić ZS, Gašić UM, Tešić ŽL, Natić MM. Identification and quantification of phenolic compounds in berry skin, pulp, and seeds in 13 grapevine varieties grown in Serbia. Food Chem 2016; 211:243-52. [PMID: 27283628 DOI: 10.1016/j.foodchem.2016.05.051] [Citation(s) in RCA: 73] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2016] [Revised: 05/09/2016] [Accepted: 05/09/2016] [Indexed: 10/21/2022]
Abstract
Phenolic profile of 13 grapevine varieties was determined, with respect to three different parts of berries: skin, seed and pulp. Identification and quantification of the phenols was done using ultra-high performance liquid chromatography (UHPLC) coupled with a diode array detector and a triple-quadrupole mass spectrometer. The most abundant phenols in grape seeds were found to be flavan-3-ols, most of which are gallocatechin gallate and catechin. The skins were characterized mostly by flavonols, i.e. quercetin and myricetin. Characterization of anthocyanins in the berry skin by UHPLC coupled with Linear Trap Quadrupole and OrbiTrap mass analyzer revealed a total of twenty derivatives of malvidin, delphinidin, petunidin, cyanidin, and peonidin. To the extent of our knowledge this is the first work that shows the presence of malvidin 3,5-O-dihexoside in the berry skin of 'Merlot', 'Cabernet Franc', 'Shiraz' 'Sangiovese', 'Pinot Noir' and 'Prokupac', untypical for Vitis vinifera Linneo species.
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Affiliation(s)
- Milica M Pantelić
- Innovation Center, Faculty of Chemistry Ltd, University of Belgrade, 11158 Belgrade, Serbia
| | | | - Sonja M Davidović
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | - Slavica R Todić
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | - Zoran S Bešlić
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | - Uroš M Gašić
- Faculty of Chemistry, University of Belgrade, P.O. Box 51, 11158 Belgrade, Serbia
| | - Živoslav Lj Tešić
- Faculty of Chemistry, University of Belgrade, P.O. Box 51, 11158 Belgrade, Serbia
| | - Maja M Natić
- Faculty of Chemistry, University of Belgrade, P.O. Box 51, 11158 Belgrade, Serbia.
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21
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Pepi S, Coletta A, Crupi P, Leis M, Russo S, Sansone L, Tassinari R, Chicca M, Vaccaro C. Geochemical characterization of elements in Vitis vinifera cv. Negroamaro grape berries grown under different soil managements. ENVIRONMENTAL MONITORING AND ASSESSMENT 2016; 188:211. [PMID: 26951448 DOI: 10.1007/s10661-016-5203-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/15/2015] [Accepted: 02/19/2016] [Indexed: 06/05/2023]
Abstract
The present geochemical study concerns the impact of viticultural practices in the chemical composition of the grape cultivar "Negroamaro" in Apulia, a southern Italian region renowned for its quality wine. Three types of soil management (SM), two cover cropping with different mixtures, and a soil tillage were considered. For each SM, the vines were irrigated according to two irrigation levels. Chemical composition of soil and of berries of Vitis vinifera cultivar "Negroamaro" were analyzed by X-ray fluorescence, inductively coupled plasma-mass spectrometry and multivariate statistics (linear discrimination analysis). In detail, we investigated major and trace elements behavior in the soil according to irrigation levels, the related index of bioaccumulation (BA) and the relationship between trace element concentration and soil management in "Negroamaro" grapes. The results indicate that soil management affects the mobility of major and trace elements. A specific assimilation of these elements in grapes from vines grown under different soil management was confirmed by BA. Multivariate statistics allowed to associate the vines to the type of soil management. This geochemical characterization of elements could be useful to develop fingerprints of vines of the cultivar "Negroamaro" according to soil management and geographical origin.
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Affiliation(s)
- Salvatore Pepi
- Department of Physics and Earth Sciences, University of Ferrara, via Saragat 1, 44121, Ferrara, Italy.
- TekneHub, Tecnopole of Ferrara - High Technology Network of the Emilia-Romagna, via Saragat 13, 44121, Ferrara, Italy.
| | - Antonio Coletta
- CREA, Consiglio per la Ricerca in Agricoltura e l'analisi dell'economia Agraria, Unità di Ricerca per l'uva da Tavola e la Vitivinicoltura in Ambiente Mediterraneo, Via Casamassima 148, Turi, Bari, 70010, Italy
| | - Pasquale Crupi
- CREA, Consiglio per la Ricerca in Agricoltura e l'analisi dell'economia Agraria, Unità di Ricerca per l'uva da Tavola e la Vitivinicoltura in Ambiente Mediterraneo, Via Casamassima 148, Turi, Bari, 70010, Italy
| | - Marilena Leis
- TekneHub, Tecnopole of Ferrara - High Technology Network of the Emilia-Romagna, via Saragat 13, 44121, Ferrara, Italy
- Department of Life Science and Biotechnologies, University of Ferrara, via L. Borsari 46, 44121, Ferrara, Italy
| | - Sabrina Russo
- Department of Physics and Earth Sciences, University of Ferrara, via Saragat 1, 44121, Ferrara, Italy
- TekneHub, Tecnopole of Ferrara - High Technology Network of the Emilia-Romagna, via Saragat 13, 44121, Ferrara, Italy
| | - Luigi Sansone
- CREA, Consiglio per la Ricerca in Agricoltura e l'analisi dell'economia Agraria, Centro di Ricerca per la Viticoltura, Via XXVIII Aprile 26, Conegliano, Treviso, 31015, Italy
| | - Renzo Tassinari
- Department of Physics and Earth Sciences, University of Ferrara, via Saragat 1, 44121, Ferrara, Italy
| | - Milvia Chicca
- Department of Life Science and Biotechnologies, University of Ferrara, via L. Borsari 46, 44121, Ferrara, Italy
| | - Carmela Vaccaro
- Department of Physics and Earth Sciences, University of Ferrara, via Saragat 1, 44121, Ferrara, Italy
- TekneHub, Tecnopole of Ferrara - High Technology Network of the Emilia-Romagna, via Saragat 13, 44121, Ferrara, Italy
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22
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Fotakis C, Zervou M. NMR metabolic fingerprinting and chemometrics driven authentication of Greek grape marc spirits. Food Chem 2016; 196:760-8. [DOI: 10.1016/j.foodchem.2015.10.002] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2015] [Revised: 09/30/2015] [Accepted: 10/01/2015] [Indexed: 01/21/2023]
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23
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Protected Designation of Origin Extra Virgin Olive Oils Assessment by Nuclear Magnetic Resonance and Multivariate Statistical Analysis: “Terra di Bari”, an Apulian (Southeast Italy) Case Study. J AM OIL CHEM SOC 2016. [DOI: 10.1007/s11746-015-2778-1] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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24
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(1)H NMR metabolomic profiling of the blue crab (Callinectes sapidus) from the Adriatic Sea (SE Italy): A comparison with warty crab (Eriphia verrucosa), and edible crab (Cancer pagurus). Food Chem 2015; 196:601-9. [PMID: 26593533 DOI: 10.1016/j.foodchem.2015.09.087] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2015] [Revised: 09/07/2015] [Accepted: 09/24/2015] [Indexed: 11/23/2022]
Abstract
The metabolomic profile of blue crab (Callinectes sapidus) captured in the Acquatina lagoon (SE Italy) was compared to an autochthonous (Eriphia verrucosa) and to a commercial crab species (Cancer pagurus). Both lipid and aqueous extracts of raw claw muscle were analyzed by (1)H NMR spectroscopy and MVA (multivariate data analysis). Aqueous extracts were characterized by a higher inter-specific discriminating power compared to lipid fractions. Specifically, higher levels of glutamate, alanine and glycine characterized the aqueous extract of C. sapidus, while homarine, lactate, betaine and taurine characterized E. verrucosa and C. pagurus. On the other hand, only the signals of monounsaturated fatty acids distinguished the lipid profiles of the three crab species. These results support the commercial exploitation and the integration of the blue crab in human diet of European countries as an healthy and valuable seafood.
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25
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Tauchen J, Marsik P, Kvasnicova M, Maghradze D, Kokoska L, Vanek T, Landa P. In vitro antioxidant activity and phenolic composition of Georgian, Central and West European wines. J Food Compost Anal 2015. [DOI: 10.1016/j.jfca.2014.12.029] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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