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Zhang S, Zhao Y, Xia L, Shi Z, Wang D, Wang J, Sun L, Zhao M, Li J. Chemical constituents from the leaves of Malus pumila mill. And their chemotaxonomic significance. BIOCHEM SYST ECOL 2022. [DOI: 10.1016/j.bse.2022.104538] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Development of a Wine Metabolomics Approach for the Authenticity Assessment of Selected Greek Red Wines. Molecules 2021; 26:molecules26102837. [PMID: 34064666 PMCID: PMC8150368 DOI: 10.3390/molecules26102837] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2021] [Revised: 05/06/2021] [Accepted: 05/08/2021] [Indexed: 12/27/2022] Open
Abstract
Wine metabolomics constitutes a powerful discipline towards wine authenticity assessment through the simultaneous exploration of multiple classes of compounds in the wine matrix. Over the last decades, wines from autochthonous Greek grape varieties have become increasingly popular among wine connoisseurs, attracting great interest for their authentication and chemical characterization. In this work, 46 red wine samples from Agiorgitiko and Xinomavro grape varieties were collected from wineries in two important winemaking regions of Greece during two consecutive vintages and analyzed using ultra-high performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UHPLC-QToF-MS). A targeted metabolomics methodology was developed, including the determination and quantification of 28 phenolic compounds from different classes (hydroxycinnamic acids, hydroxybenzoic acids, stilbenes and flavonoids). Moreover, 86 compounds were detected and tentatively identified via a robust suspect screening workflow using an in-house database of 420 wine related compounds. Supervised chemometric techniques were employed to build an accurate and robust model to discriminate between two varieties.
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Liang Z, Fang Z, Pai A, Luo J, Gan R, Gao Y, Lu J, Zhang P. Glycosidically bound aroma precursors in fruits: A comprehensive review. Crit Rev Food Sci Nutr 2020; 62:215-243. [PMID: 32880480 DOI: 10.1080/10408398.2020.1813684] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
Fruit aroma is mainly contributed by free and glycosidically bound aroma compounds, in which glycosidically bound form can be converted into free form during storage and processing, thereby enhancing the overall aroma property. In recent years, the bound aroma precursors have been widely used as flavor additives in the food industry to enhance, balance and recover the flavor of products. This review summarizes the fruit-derived aroma glycosides in different aspects including chemical structures, enzymatic hydrolysis, biosynthesis and occurrence. Aroma glycosides structurally involve an aroma compound (aglycone) and a sugar moiety (glycone). They can be hydrolyzed to release free volatiles by endo- and/or exo-glucosidase, while their biosynthesis refers to glycosylation process using glycosyltransferases (GTs). So far, aroma glycosides have been found and studied in multiple fruits such as grapes, mangoes, lychees and so on. Additionally, their importance in flavor perception, their utilization in food flavor enhancement and other industrial applications are also discussed. Aroma glycosides can enhance flavor perception via hydrolyzation by β-glucosidase in human saliva. Moreover, they are able to impart product flavor by controlling the liberation of active volatiles in industrial applications. This review provides fundamental information for the future investigation on the fruit-derived aroma glycosides.
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Affiliation(s)
- Zijian Liang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria, Australia
| | - Zhongxiang Fang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria, Australia
| | - Ahalya Pai
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria, Australia
| | - Jiaqiang Luo
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria, Australia
| | - Renyou Gan
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, China
| | - Yu Gao
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Jiang Lu
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Pangzhen Zhang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria, Australia
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Zhang Y, Deng B, Cui Y, Chen X, Bi J, Zhang G. Two new secoiridoid glucosides and a new lignan from the roots of Ilex pubescens. J Nat Med 2018; 72:946-953. [DOI: 10.1007/s11418-018-1227-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2017] [Accepted: 07/15/2018] [Indexed: 11/28/2022]
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Li YL, Gao YX, Jin HZ, Shan L, Liang XS, Xu XK, Yang XW, Wang N, Steinmetz A, Chen Z, Zhang WD. Chemical constituents of Abies nukiangensis. PHYTOCHEMISTRY 2014; 106:116-123. [PMID: 25081106 DOI: 10.1016/j.phytochem.2014.07.003] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/09/2014] [Revised: 07/01/2014] [Accepted: 07/02/2014] [Indexed: 06/03/2023]
Abstract
During a survey on chemical constituents of Abies nukiangensis, seven previously unreported compounds, including six triterpenes (1-6) and one phenol (7) were isolated and characterized, together with 37 known miscellaneous chemical constituents. The structures of compounds 1-7 were established mainly by extensive analysis of the 1D and 2D NMR, as well as HRMS data. The absolute configurations of compounds 1 and 8 were confirmed unambiguously by the Cu-Kα X-ray crystallography. Compounds 3 and 8-10 showed significant anti-hepatitis C virus effects with EC50 values of 3.73, 2.67, 1.33 and 2.25μM, respectively.
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Affiliation(s)
- Yong-Li Li
- School of Pharmacy, Shanghai JiaoTong University, 800 Dongchuan Road, Shanghai 200240, China; Division of Material Science & Quality Test, Shanghai Institute of Measurement and Testing Technology, Shanghai 201203, China
| | - Yan-Xia Gao
- School of Pharmacy, Shanghai JiaoTong University, 800 Dongchuan Road, Shanghai 200240, China
| | - Hui-Zi Jin
- School of Pharmacy, Shanghai JiaoTong University, 800 Dongchuan Road, Shanghai 200240, China
| | - Lei Shan
- School of Pharmacy, Second Military Medical University, 325 Guohe Road, Shanghai 200433, China
| | - Xue-Song Liang
- Department of Infectious Diseases, Changhai Hospital, Second Military Medical University, Shanghai 200433, China; Artie McFerrin Department of Chemical Engineering, Texas A&M University, TX 77843, USA
| | - Xi-Ke Xu
- School of Pharmacy, Second Military Medical University, 325 Guohe Road, Shanghai 200433, China
| | - Xian-Wen Yang
- Luxembourg Public Research Centre for Health (CRP-Sante), 84 Val Fleuri, L-1526 Luxembourg, Luxembourg.
| | - Ning Wang
- Luxembourg Public Research Centre for Health (CRP-Sante), 84 Val Fleuri, L-1526 Luxembourg, Luxembourg
| | - Andre Steinmetz
- Luxembourg Public Research Centre for Health (CRP-Sante), 84 Val Fleuri, L-1526 Luxembourg, Luxembourg
| | - Zhilei Chen
- Artie McFerrin Department of Chemical Engineering, Texas A&M University, TX 77843, USA
| | - Wei-Dong Zhang
- School of Pharmacy, Shanghai JiaoTong University, 800 Dongchuan Road, Shanghai 200240, China; School of Pharmacy, Second Military Medical University, 325 Guohe Road, Shanghai 200433, China.
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Gupta M, Shaw BP, Mukherjee A. A new glycosidic flavonoid from Jwarhar mahakashay (antipyretic) Ayurvedic preparation. Int J Ayurveda Res 2013; 1:106-11. [PMID: 20814525 PMCID: PMC2924973 DOI: 10.4103/0974-7788.64401] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2009] [Accepted: 01/04/2010] [Indexed: 11/10/2022] Open
Abstract
The aqueous extract of Jwarhar mahakashay Ayurvedic preparation (from the roots of Hemidesmus indicus R. Br., Rubia cordifolia L., Cissampelos pareira L.; fruits of Terminalia chebula Retz., Emblica officinalis Gaertn., Terminalia bellirica Roxb., Vitis vinifera L., Grewia asiatica L., Salvadora persica L. and granules of Saccharum officinarum L.) has been used as a traditional antipyretic. Experimental studies confirmed its antipyretic–analgesic effect with very low ulcerogenicity and toxicity. Flavonoids, glycosides and tannins were later found to be present in the extract. Detailed chemical investigations were undertaken after hydrolysis of extract using spectroscopic and chromatography methods to determine its active chemical constituent. UV-Visible spectroscopy showed absorbance maxima at 220 and 276 nm, while fourier transform infra-red investigations indicated an end carboxylic O–H structure at 2940 cm−1 suggesting the presence of glycoside-linked flavonoids. Thin layer chromatography and high performance liquid chromatography also confirmed the possibility of at least one major and two minor compounds in this abstract. Detailed examination using gas chromatography-mass spectrometry led to the identification of the principal component as 2-(1-oxopropyl)-benzoic acid, which is quite similar to the active compound found in the standard drug Aspirin (2-acetyl-oxybenzoic acid).
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Affiliation(s)
- Mradu Gupta
- Department of Dravyaguna, Institute of Post Graduate Ayurvedic Education and Research, 294/3/1, A.P.C. Road, Kolkata - 700 009, India
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Li H, Matsuura M, Li W, Li Q, Zhang Q, Koike K. Chemical constituents from the fruits of Sorbus pohuashanensis. BIOCHEM SYST ECOL 2012. [DOI: 10.1016/j.bse.2012.03.011] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Shi C, Xu MJ, Bayer M, Deng ZW, Kubbutat MHG, Wätjen W, Proksch P, Lin WH. Phenolic compounds and their anti-oxidative properties and protein kinase inhibition from the Chinese mangrove plant Laguncularia racemosa. PHYTOCHEMISTRY 2010; 71:435-442. [PMID: 20022347 DOI: 10.1016/j.phytochem.2009.11.008] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/05/2009] [Revised: 10/01/2009] [Accepted: 11/13/2009] [Indexed: 05/28/2023]
Abstract
Phenolic compounds, named integracin D (1), (7'R, 8'S, 8S)-8-hydroxyisoguaiacin (3), (2R, 3R) pinobanksin-3-caffeoylate (5) and threo-8S-7-methoxysyringylglycerol (6), respectively, were isolated from the Chinese mangrove plant Laguncularia racemosa (L) Gaertn. f. (Combretaceae), together with 23 known phenolic metabolites. Their structures were elucidated on the basis of extensive spectroscopic analyses including that of IR, UV, MS, CD, 1D and 2D NMR spectra as well as by comparison with literature data. Compound 5 showed significant anti-oxidative activity in the DPPH and TEAC free-radical-scavenging assays, while several of the phenolic compounds were tested for protein kinase inhibitory activity in an assay involving 24 different human tumor related protein kinases. Compounds 5, 7, and 23 showed potential inhibition with IC(50) values between 2.2 and 3.6microg/mL toward individual kinases. The ellagic acid derivatives were tested for insecticidal activity.
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Affiliation(s)
- Cui Shi
- State Key Laboratory of Natural and Biomimetic Drugs, Peking University, Beijing 100083, PR China
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Dai Y, Zhou GX, Kurihara H, Ye WC, Yao XS. A biphenyl glycoside fromPyracantha fortuneana. Nat Prod Res 2009; 23:1163-7. [DOI: 10.1080/14786410802213985] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Tung NH, Ding Y, Choi EM, Minh CV, Kim YH. New Neolignan Component from Camellia amplexicaulis and Effects on Osteoblast Differentiation. Chem Pharm Bull (Tokyo) 2009; 57:65-8. [DOI: 10.1248/cpb.57.65] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Nguyen Huu Tung
- College of Pharmacy, Chungnam National University
- Institute of Natural Products Chemistry, Vietnamene Academy of Science and Technology
| | - Yan Ding
- College of Pharmacy, Chungnam National University
| | - Eun Mi Choi
- College of Pharmacy, Chungnam National University
| | - Chau Van Minh
- Institute of Natural Products Chemistry, Vietnamene Academy of Science and Technology
| | - Young Ho Kim
- College of Pharmacy, Chungnam National University
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De Marino S, Gala F, Zollo F, Vitalini S, Fico G, Visioli F, Iorizzi M. Identification of minor secondary metabolites from the latex of Croton lechleri (Muell-Arg) and evaluation of their antioxidant activity. Molecules 2008; 13:1219-29. [PMID: 18596648 PMCID: PMC6245398 DOI: 10.3390/molecules13061219] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2008] [Accepted: 05/29/2008] [Indexed: 11/20/2022] Open
Abstract
Dragon's blood (Sangre de drago), a viscous red sap derived from Croton lechleri Muell-Arg (Euphorbiaceae), is extensively used by indigenous cultures of the Amazonian basin for its wound healing properties. The aim of this study was to identify the minor secondary metabolites and test the antioxidant activity of this sustance. A bioguided fractionation of the n-hexane, chloroform, n-butanol, and aqueous extracts led to the isolation of 15 compounds: three megastigmanes, four flavan-3-ols, three phenylpropanoids, three lignans, a clerodane, and the alkaloid taspine. In addition to these known molecules, six compounds were isolated and identified for the first time in the latex: blumenol B, blumenol C, 4,5-dihydroblumenol A, erythro-guaiacyl-glyceryl-beta-O-4'- dihydroconiferyl ether, 2-[4-(3-hydroxypropyl)-2-methoxyphenoxy]-propane-1,3-diol and floribundic acid glucoside. Combinations of spectroscopic methods ((1)H-, (13)C- NMR and 2D-NMR experiments), ESI-MS, and literature comparisons were used for compound identification. In vitro antioxidant activities were assessed by DPPH, total antioxidant capacity and lipid peroxidation assays. Flavan-3-ols derivatives (as major phenolic compounds in the latex) exhibited the highest antioxidant activity.
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Affiliation(s)
- Simona De Marino
- Dipartimento di Chimica delle Sostanze Naturali, Università degli Studi di Napoli “Federico II”,Via D. Montesano 49, I-80131 Napoli, Italy; E-mail: , ,
| | - Fulvio Gala
- Dipartimento di Chimica delle Sostanze Naturali, Università degli Studi di Napoli “Federico II”,Via D. Montesano 49, I-80131 Napoli, Italy; E-mail: , ,
| | - Franco Zollo
- Dipartimento di Chimica delle Sostanze Naturali, Università degli Studi di Napoli “Federico II”,Via D. Montesano 49, I-80131 Napoli, Italy; E-mail: , ,
| | - Sara Vitalini
- Dipartimento di Biologia, Università degli Studi di Milano, Via Celoria 26, I-20133 Milano, Italy; E-mail: ,
| | - Gelsomina Fico
- Dipartimento di Biologia, Università degli Studi di Milano, Via Celoria 26, I-20133 Milano, Italy; E-mail: ,
| | | | - Maria Iorizzi
- Dipartimento di Scienze e Tecnologie per l’Ambiente e il Territorio, Università degli Studi del Molise, Contrada Fonte Lappone, I-86090 Pesche (Isernia), Italy
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Gupta M, Shaw B, Mukherjee A. Evaluation of Antipyretic Effect of a Traditional Polyherbal Preparation: A Double-Blind, Randomized Clinical Trial. INT J PHARMACOL 2008. [DOI: 10.3923/ijp.2008.190.195] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Gupta M, Shaw B, Mukerjee A. Studies on Antipyretic-Analgesic and Ulcerogenic Activity of Polyherbal Preparation in Rats and Mice. INT J PHARMACOL 2008. [DOI: 10.3923/ijp.2008.88.94] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Sobieski DN, Mulvihill G, Broz JS, Augustine MP. Towards rapid throughput NMR studies of full wine bottles. SOLID STATE NUCLEAR MAGNETIC RESONANCE 2006; 29:191-8. [PMID: 16226018 DOI: 10.1016/j.ssnmr.2005.08.014] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/01/2005] [Indexed: 05/04/2023]
Abstract
A rapid throughput method for the quantitation of the oxidation level of intact full bottles of wine based on the 1331 water suppression pulse sequence is described. The ideal pulse sequence suppresses water in the (1)H nuclear magnetic resonance spectrum while uniformly and phase coherently exciting the resonances pertaining to ethyl alcohol at 1.1 ppm and oxidation products at 2.1 ppm. The anticipated results of the pulse sequence based on simulations are tested in small sample and full bottle standards and an application to the detection of wine spoilage in more than century old wine is provided.
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Affiliation(s)
- Daniel N Sobieski
- Department of Chemistry, One Shields Avenue, University of California, Davis, CA 95616, USA
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Monagas M, Bartolomé B, Gómez-Cordovés C. Updated Knowledge About the Presence of Phenolic Compounds in Wine. Crit Rev Food Sci Nutr 2005; 45:85-118. [PMID: 15941014 DOI: 10.1080/10408690490911710] [Citation(s) in RCA: 216] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
Phenolic compounds are partly responsible for the color, astringency, and bitterness of wine, as well as for numerous physiological properties associated with wine consumption. Mass spectrometry has allowed for great progress in the identification and characterization of wine polyphenols. The aim of the present article is to summarize the numerous advances recently achieved in this field. The main type of phenolic compounds found in wine, including hydroxybenzoic and hydroxycinnamic acids, stilbenes, flavones, flavonols, flavanonols, flavanols, and anthocyanins, are firstly described. Chemical reactions and mechanisms involving phenolic compounds during winemaking are also extensively discussed, including enzymatic and chemical oxidation reactions, direct and acetaldehyde-mediated anthocyanin-tannin condensation reactions, acetaldehydemediated and glyoxylic acid-mediated tannin-tannin condensation reactions and, C-4/C-5 anthocyanin cycloaddition reactions with 4-vinylphenols, vinylflavanols and pyruvic acid, among others, leading to the formation of pyranoanthocyanins. Useful mass spectral data of well-known and novel phenolic compounds recently identified in wine, and details related to their fragmentation pathway according to different ionization techniques, are given.
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Affiliation(s)
- María Monagas
- Instituto de Fermentaciones Industriales, CSIC, Madrid, Spain
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Affiliation(s)
- S-Q Liu
- New Zealand Dairy Research Institute, Palmerston North, New Zealand.
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Jiang L, Kojima H, Yamada K, Kobayashi A, Kubota K. Isolation of some glycosides as aroma precursors in young leaves of Japanese pepper (Xanthoxylum piperitum DC.). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2001; 49:5888-5894. [PMID: 11743780 DOI: 10.1021/jf0104937] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
To clarify the formation mechanism for the major alcoholic aroma compounds in young leaves of Japanese pepper, the glycosides were isolated as aroma precursors. The presence of glycosides of the main alcoholic aroma constituents was indirectly determined by enzymatic hydrolysis and trifluoroacetylation (TFA) of the glycoside-containing fraction. After Amberlite XAD-2 column chromatography, ODS flash chromatography, and high-performance liquid chromatography (HPLC), two new compounds, namely, (3S,6S)-cis-linalool-3,7-oxide beta-D-glucopyranoside and 2-methylpropanyl 6-O-beta-D-apiofuranosyl-beta-D-glucopyranoside, were isolated. In addition, (3S,6R)-cis-linalool-3,6-oxide beta-D-glucopyranoside, which absolute configuration was the first determined, and six known glycosides, citronellyl beta-D-glucopyranoside, linalyl 6-O-beta-D-apiofuranosyl-beta-D-glucopyranoside, (Z)-3-hexenyl beta-D-glucopyranoside, benzyl 6-O-beta-D-apiofuranosyl-beta-D-glucopyranoside, dendranthemoside A, and 3,6-dihydroxy-5,6-dihydro-beta-ionol 9-beta-D-glucopyranoside, were isolated. All of these glycosides were isolated for the first time from the leaves of Japanese pepper. Their structures were established on the basis of spectral data and chemical evidence. The ratios of stereoisomers of the aglycon moieties of citronellyl beta-D-glucopyranoside and linalyl 6-O-beta-D-apiofuranosyl-beta-D-glucopyranoside were investigated by a chiral GC analysis and compared with those of free citronellol and linalool in the aroma concentrate.
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Affiliation(s)
- L Jiang
- Laboratory of Food Chemistry, Ochanomizu University, 2-1-1 Ohtsuka, Bunkyo-ku, Tokyo 112-8610, Japan
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Current awareness in flavour and fragrance. FLAVOUR FRAG J 2001. [DOI: 10.1002/ffj.962] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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Baderschneider B, Winterhalter P. Isolation and characterization of novel benzoates, cinnamates, flavonoids, and lignans from Riesling wine and screening for antioxidant activity. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2001; 49:2788-98. [PMID: 11409967 DOI: 10.1021/jf010396d] [Citation(s) in RCA: 223] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/03/2023]
Abstract
A German Riesling wine has been fractionated with the aid of countercurrent chromatography. After purification by HPLC, the structures of 101 compounds were established by mass spectrometry and NMR spectroscopy. Seventy-three of the isolated compounds exhibited a phenolic or benzylic structure. Fifty-four compounds were reported for the first time as Riesling wine constituents. New compounds identified in this work included twelve benzoic and cinnamic acid derivatives. In addition to two isomeric (E)-caffeoyl ethyl tartrates, the glucose esters of (E)-cinnamic, (E)-p-coumaric, and (E)-ferulic acid, as well as the 4-O-glucosides of (E)- and (Z)-ferulic acid, have been identified for the first time in Riesling wine. The structures of two additional phenylpropanoids were elucidated as 3-hydroxy-1-(4-hydroxy-3-methoxyphenyl)-propan-1-one and 2,3-dihydroxy-1-(4-hydroxy-3-methoxyphenyl)-propan-1-one. Moreover, two ethyl esters, i.e., ethyl protocatechuate and ethyl gallate, as well as the glucose ester of vanillic acid, were newly detected in Riesling wine. Novel representatives in the flavonoid group were dihydrokaempferol, dihydroquercetin, and four dihydroflavonol glycoconjugates, i.e., the 3-O-glucosides of dihydrokaempferol and dihydroquercetin, as well as the 3-O-xyloside and the 3'-O-glucoside of dihydroquercetin. Additionally, six novel lignans, i.e., lariciresinol 4-O-glucoside, three isolariciresinol derivatives, and two secoisolariciresinols, as well as three neolignans were isolated. Structural elucidation of the newly isolated wine constituents is reported together with the determination of their antioxidant activity.
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Affiliation(s)
- B Baderschneider
- Institut für Lebensmittelchemie der TU Braunschweig, Schleinitzstrasse 20, DE-38106 Braunschweig, Germany
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