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Palanisami M, Kaur K, Sahu BK, Kataria S, Chandel M, Sharma A, Elumalai S, Ramaraj R, Shanmugam V. Excellent enzymeless anti-oxidant sensor for fruit juice and wine using nano gold/metal selenide urchins decorated 2D-composite. Microchem J 2022. [DOI: 10.1016/j.microc.2022.108078] [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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A photoelectrochemical enzyme biosensor based on functionalized hematite microcubes for rutin determination by square-wave voltammetry. Mikrochim Acta 2021; 188:28. [PMID: 33404780 DOI: 10.1007/s00604-020-04659-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2020] [Accepted: 11/19/2020] [Indexed: 10/22/2022]
Abstract
A photoelectrochemical biosensing strategy for the highly sensitive detection of the flavonoid rutin was developed by synergizing the photoelectrocatalytic properties of hematite (α-Fe2O3) decorated with palladium nanoparticles (PdNPs) and the biocatalysis towards laccase-based reactions. The integration of α-Fe2O3.PdNPs with a polyphenol oxidase as a biorecognition element yields a novel biosensing platform. Under visible light irradiation, the photoactive biocomposite can generate a stable photocurrent, which was found to be directly dependent upon the concentration of rutin. Under the optimal experimental conditions, the cathodic photocurrent, measured at 0.33 V vs. Ag/AgCl, from the square-wave voltammograms presented a linear dependence on the rutin concentration within the range of 0.008-30.0 × 10-8 mol L-1 (sensitivity: 1.7 μA·(× 10-8 M-1)·cm-2), with an experimental detection limit (S/N = 3) of 8.4 × 10-11 mol L-1. The proposed biosensor device presented good selectivity towards rutin in the presence of various organic compounds and inorganic ions, demonstrating the potential application of this biosensing platform in complex matrices. This bioanalytical device also exhibited excellent operational and analytical properties, such as intra-day (standard deviation, SD = 0.21%) and inter-day (SD = 1.30%) repeatability, and long storage stability (SD = 2.80% over 30 days).Graphical abstract.
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Anitha S, Krishnan S, Senthilkumar K, Sasirekha V. Theoretical investigation on the structure and antioxidant activity of (+) catechin and (−) epicatechin – a comparative study. Mol Phys 2020. [DOI: 10.1080/00268976.2020.1745917] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- S. Anitha
- Department of Physics, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore, India
| | - S. Krishnan
- Department of Physics, Bharathiar University, Coimbatore, India
| | - K. Senthilkumar
- Department of Physics, Bharathiar University, Coimbatore, India
| | - V. Sasirekha
- Department of Physics, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore, India
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Congming Li, Zhou Y, Ye B, Xu M. Sensitive Voltammetric Sensor for Evaluation of trans-resveratrol Levels in Wines based on Poly(L-lysine) Modified Electrode. JOURNAL OF ANALYTICAL CHEMISTRY 2020. [DOI: 10.1134/s1061934820010098] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Abstract
Madeira wine is a fortified Portuguese wine, which has a crucial impact on the Madeira Island economy. The particular properties of Madeira wine result from the unique and specific winemaking and ageing processes that promote the occurrence of chemical reactions among acids, sugars, alcohols, and polyphenols, which are important to the extraordinary quality of the wine. These chemical reactions contribute to the appearance of novel compounds and/or the transformation of others, consequently promoting changes in qualitative and quantitative volatile and non-volatile composition. The current review comprises an overview of Madeira wines related to volatile (e.g., terpenes, norisoprenoids, alcohols, esters, fatty acids) and non-volatile composition (e.g., polyphenols, organic acids, amino acids, biogenic amines, and metals). Moreover, types of aroma compounds, the contribution of volatile organic compounds (VOCs) to the overall Madeira wine aroma, the change of their content during the ageing process, as well as the establishment of the potential ageing markers will also be reviewed. The viability of several analytical methods (e.g., gas chromatography-mass spectrometry (GC-MS), two-dimensional gas chromatography and time-of-flight mass spectrometry (GC×GC-ToFMS)) combined with chemometrics tools (e.g., partial least squares regression (PLS-R), partial least squares discriminant analysis (PLS-DA) was investigated to establish potential ageing markers to guarantee the Madeira wine authenticity. Acetals, furanic compounds, and lactones are the chemical families most commonly related with the ageing process.
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Fiod Riccio BV, Fonseca-Santos B, Colerato Ferrari P, Chorilli M. Characteristics, Biological Properties and Analytical Methods of Trans-Resveratrol: A Review. Crit Rev Anal Chem 2019; 50:339-358. [PMID: 31353930 DOI: 10.1080/10408347.2019.1637242] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Trans-resveratrol (TR) is the biological active isomer of resveratrol and the one responsible for therapeutic effects; both molecules are non-flavonoid phenolics of the stilbenes class found mainly in berries and red grapes. TR biological properties lie in modulation of various enzymatic classes. It is a promising candidate to novel drugs due its applications in pharmaceutical and cosmetic industries, such as anticarcinogenic, antidiabetic, antiacne, antioxidant, anti-inflammatory, neuroprotective, and photoprotector agent. It has effects on bone metabolism, gastrointestinal tract, eyes, kidneys, and in obesity treatment as well. Nevertheless, its low solubility in water and other polar solvents may be a hindrance to its therapeutic effects. Various strategies been developed to overcome these issues, such as the drug delivery systems. The present study performed a research about methods to identify TR and RESV in several samples (raw materials, wines, food supplements, drug delivery systems, and blood plasma). Most of the studies tend to analyze TR and RESV by high performance liquid chromatography (HPLC) coupled with different detectors, even so, there are reports of the use of capillary electrophoresis, electron spin resonance, gas chromatography, near-infrared luminescence, UV-Vis spectrophotometer, and vibrational spectrophotometry, for this purpose. Thus, the review evaluates the biological activity of TR and demonstrates the currently used analytical methods for its quantification in different matrices.
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Affiliation(s)
- Bruno Vincenzo Fiod Riccio
- School of Pharmaceutical Sciences, Department of Drugs and Medicines, São Paulo State University (UNESP), Araraquara, São Paulo, Brazil
| | - Bruno Fonseca-Santos
- School of Pharmaceutical Sciences, Department of Drugs and Medicines, São Paulo State University (UNESP), Araraquara, São Paulo, Brazil
| | | | - Marlus Chorilli
- School of Pharmaceutical Sciences, Department of Drugs and Medicines, São Paulo State University (UNESP), Araraquara, São Paulo, Brazil
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Savalekar K, Ahammed Shabeer TP, Khan Z, Oulkar D, Jain P, Patil C, Banerjee K. Targeted phenolic profiling of Sauvignon blanc and Shiraz grapes grown in two regions of India by liquid chromatography-tandem mass spectrometry. Journal of Food Science and Technology 2019; 56:3300-3312. [PMID: 31274897 DOI: 10.1007/s13197-019-03802-w] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/03/2019] [Accepted: 04/30/2019] [Indexed: 10/26/2022]
Abstract
The phenolic compounds play an important role in production of quality grapes and wines. The current investigation focused on optimization of an extraction method for targeted analysis of 33 phenolic compounds in grapes by liquid chromatography tandem mass spectrometry (LC-MS/MS). The optimized method was successfully used for phenolic profiling of two wine grape varieties, Sauvignon blanc (white) and Shiraz (red) originated from Pune and Nasik regions of Maharashtra State, India. The optimized sample preparation procedure involved liquid-liquid extraction with acidified methanol by vortexing for 2 min followed by analysis on LC-MS/MS. The limit of quantification of the targeted compounds was in the range of 29 to 411 µg/L. The results indicated that skin of both varieties contained the highest amount of flavonols (69.47 ± 14.74 mg/kg in Sauvignon blanc and 129.47 ± 10.05 mg/kg in Shiraz) compared to pulp. The highest amounts of flavan-3-ols were present in grape seed collected from the Pune region (2016.84 ± 14.73 mg/kg in Sauvignon blanc and 1945.06 ± 32.69 mg/kg in Shiraz). The concentration of stilbenes was the highest in grape skin (0.13 ± 0.52 to 5.78 ± 5.45 mg/kg) compared to seed and pulp of both varities. Hydroxybenzoic acid (vanillin), hydroxycinnamic acid (p-coumaric acid) and anthocyanins (oenin, malvidin, cyanidin and kuromanin) were found only in Shiraz variety. The results of antioxidant activity (FRAP and DPPH assay) indicated the highest scavenging activity in seed (978.64 ± 56.23 to1133.38 ± 143.65 µMol TE/g DW FRAP and 594.93 ± 37.94 to 631.94 ± 56.45 µMol TE/g DW in DPPH). The phenolic contents in Sauvignon blanc and Shiraz grapes between Pune and Nasik regions did not have any significant difference.
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Affiliation(s)
- Kavita Savalekar
- 1National Referral Laboratory, ICAR-National Research Centre for Grapes, P.O. Manjri Farm, Pune, Maharashtra 412307 India.,2Department of Agrochemicals and Pest Management, Shivaji University, Kolhapur, 416004 India
| | - T P Ahammed Shabeer
- 1National Referral Laboratory, ICAR-National Research Centre for Grapes, P.O. Manjri Farm, Pune, Maharashtra 412307 India
| | - Zareen Khan
- 1National Referral Laboratory, ICAR-National Research Centre for Grapes, P.O. Manjri Farm, Pune, Maharashtra 412307 India
| | - Dasharath Oulkar
- 1National Referral Laboratory, ICAR-National Research Centre for Grapes, P.O. Manjri Farm, Pune, Maharashtra 412307 India
| | - Prachi Jain
- 1National Referral Laboratory, ICAR-National Research Centre for Grapes, P.O. Manjri Farm, Pune, Maharashtra 412307 India
| | - Chanchal Patil
- 1National Referral Laboratory, ICAR-National Research Centre for Grapes, P.O. Manjri Farm, Pune, Maharashtra 412307 India
| | - Kaushik Banerjee
- 1National Referral Laboratory, ICAR-National Research Centre for Grapes, P.O. Manjri Farm, Pune, Maharashtra 412307 India
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Development and Validation of a GC-MS/MS Method for cis- and trans-Resveratrol Determination: Application to Portuguese Wines. FOOD ANAL METHOD 2019. [DOI: 10.1007/s12161-019-01482-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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9
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Xie X, Zheng Y, Liu X, Cheng C, Zhang X, Xia T, Yu S, Wang M. Antioxidant Activity of Chinese Shanxi Aged Vinegar and Its Correlation with Polyphenols and Flavonoids During the Brewing Process. J Food Sci 2017; 82:2479-2486. [DOI: 10.1111/1750-3841.13914] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2017] [Revised: 07/28/2017] [Accepted: 08/09/2017] [Indexed: 11/28/2022]
Affiliation(s)
- Xiaolin Xie
- Key Laboratory of Industrial Fermentation Microbiology (Tianjin Univ. of Science & Technology), Ministry of Education, College of Biotechnology; Tianjin Univ. of Science & Technology; Tianjin 300457 People's Republic of China
| | - Yu Zheng
- Key Laboratory of Industrial Fermentation Microbiology (Tianjin Univ. of Science & Technology), Ministry of Education, College of Biotechnology; Tianjin Univ. of Science & Technology; Tianjin 300457 People's Republic of China
| | - Xian Liu
- Key Laboratory of Industrial Fermentation Microbiology (Tianjin Univ. of Science & Technology), Ministry of Education, College of Biotechnology; Tianjin Univ. of Science & Technology; Tianjin 300457 People's Republic of China
| | - Cheng Cheng
- Key Laboratory of Industrial Fermentation Microbiology (Tianjin Univ. of Science & Technology), Ministry of Education, College of Biotechnology; Tianjin Univ. of Science & Technology; Tianjin 300457 People's Republic of China
| | - Xianglong Zhang
- Key Laboratory of Industrial Fermentation Microbiology (Tianjin Univ. of Science & Technology), Ministry of Education, College of Biotechnology; Tianjin Univ. of Science & Technology; Tianjin 300457 People's Republic of China
| | - Ting Xia
- Key Laboratory of Industrial Fermentation Microbiology (Tianjin Univ. of Science & Technology), Ministry of Education, College of Biotechnology; Tianjin Univ. of Science & Technology; Tianjin 300457 People's Republic of China
| | - Songfeng Yu
- Key Laboratory of Industrial Fermentation Microbiology (Tianjin Univ. of Science & Technology), Ministry of Education, College of Biotechnology; Tianjin Univ. of Science & Technology; Tianjin 300457 People's Republic of China
| | - Min Wang
- Key Laboratory of Industrial Fermentation Microbiology (Tianjin Univ. of Science & Technology), Ministry of Education, College of Biotechnology; Tianjin Univ. of Science & Technology; Tianjin 300457 People's Republic of China
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Padilha CVDS, Miskinis GA, de Souza MEAO, Pereira GE, de Oliveira D, Bordignon-Luiz MT, Lima MDS. Rapid determination of flavonoids and phenolic acids in grape juices and wines by RP-HPLC/DAD: Method validation and characterization of commercial products of the new Brazilian varieties of grape. Food Chem 2017; 228:106-115. [DOI: 10.1016/j.foodchem.2017.01.137] [Citation(s) in RCA: 93] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2016] [Revised: 01/26/2017] [Accepted: 01/27/2017] [Indexed: 12/22/2022]
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11
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Ivanova-Petropulos V, Durakova S, Ricci A, Parpinello GP, Versari A. Extraction and evaluation of natural occurring bioactive compounds and change in antioxidant activity during red winemaking. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:2634-43. [PMID: 27478219 DOI: 10.1007/s13197-016-2235-7] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/08/2016] [Accepted: 04/12/2016] [Indexed: 11/25/2022]
Abstract
Phenolic composition of red wines from Stanušina, a grape variety indigenous of the Republic of Macedonia, was compared with the regional Vranec and the international Cabernet Sauvignon. The extent of skin contact (i.e. maceration time) on levels of phenolic compounds and antioxidant activity of wines was evaluated. A total of 19 phenolic compounds were identified and quantified. Among these malvidin-3-glucoside and its derivatives were the major compounds, while caftaric acid was the predominant cinnamic acid derivative, followed by catechin, the main flavan-3-ol. The concentration of hydroxycinnamic acids, anthocyanins and (+)-catechin ranged from 224 to 511 mg/L, 22 to 360 mg/L and 26 20 to 375 mg/L, respectively and peaked at 3rd, 6th and 9th day of maceration, respectively. However, prolong maceration slightly decreased their concentration. Stanušina wines presented high levels of hydroxycinnamic acids and antioxidant activity.
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Affiliation(s)
| | - Sanja Durakova
- Faculty of Agriculture, University "Goce Delčev", Krste Misirkov, bb, 2000 Štip, Republic of Macedonia
| | - Arianna Ricci
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, FC Italy
| | - Giuseppina P Parpinello
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, FC Italy
| | - Andrea Versari
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, FC Italy
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Xiang Y, Qian X, Hua M, Cheng B, Chen W, Li J. Voltammetric Determination of Dinonyl Diphenylamine and Butylated Hydroxytoluene in Mineral and Synthetic Oil. ANAL LETT 2016; 49:1526-1536. [PMID: 27365537 PMCID: PMC4917899 DOI: 10.1080/00032719.2015.1118484] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2015] [Accepted: 11/03/2015] [Indexed: 11/06/2022]
Abstract
A method is reported for the determination of diphenylamine and butylated hydroxytoluene in mineral and synthetic oil. The procedure used differential pulse voltammetry with a glassy carbon electrode. This method was then used for determining these antioxidants in supporting electrolyte consisting of dilute sulfuric acid and sodium dodecyl sulfonate in ethanol. Anodic peaks were obtained for both analytes. Oxidation peaks at 250 mV were observed from a mixture of butylated hydroxytoluene and dinonyl diphenylamine, allowing their simultaneous determination. This approach was successfully used for the determination of dinonyl diphenylamine and butylated hydroxytoluene in fortified mineral and synthetic oils with good accuracy and precision.
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Affiliation(s)
- Yaling Xiang
- Wuhan Research Institute of Materials Protection, State Key Laboratory of Special Surface Protection Materials and Application Technology, Wuhan, Hubei, China
| | - Xuzheng Qian
- Wuhan Research Institute of Materials Protection, State Key Laboratory of Special Surface Protection Materials and Application Technology, Wuhan, Hubei, China
| | - Meng Hua
- MBE Department, City University of Hong Kong, Kowloon, Hong Kong
| | - Bingxue Cheng
- Wuhan Research Institute of Materials Protection, State Key Laboratory of Special Surface Protection Materials and Application Technology, Wuhan, Hubei, China
| | - Wu Chen
- Wuhan Research Institute of Materials Protection, State Key Laboratory of Special Surface Protection Materials and Application Technology, Wuhan, Hubei, China
| | - Jian Li
- Wuhan Research Institute of Materials Protection, State Key Laboratory of Special Surface Protection Materials and Application Technology, Wuhan, Hubei, China
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Phenolic and Anthocyanin Profile of Valea Calugareasca Red Wines by HPLC-PDA-MS and MALDI-TOF Analysis. FOOD ANAL METHOD 2015. [DOI: 10.1007/s12161-015-0197-4] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Girelli AM, Mele C, Salvagni L, Tarola AM. Polyphenol Content and Antioxidant Activity of Merlot and Shiraz Wine. ANAL LETT 2015. [DOI: 10.1080/00032719.2014.1003429] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Király-Véghely Z, Móricz Á, Otta K, Kátay G. Evaluation of hungarian wines for resveratrol by overpressured layer chromatography. JPC-J PLANAR CHROMAT 2013. [DOI: 10.1556/jpc.26.2013.2.10] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Serrano-Lourido D, Saurina J, Hernández-Cassou S, Checa A. Classification and characterisation of Spanish red wines according to their appellation of origin based on chromatographic profiles and chemometric data analysis. Food Chem 2012; 135:1425-31. [DOI: 10.1016/j.foodchem.2012.06.010] [Citation(s) in RCA: 65] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2011] [Revised: 02/29/2012] [Accepted: 06/07/2012] [Indexed: 11/26/2022]
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17
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Franquet-Griell H, Checa A, Núñez O, Saurina J, Hernández-Cassou S, Puignou L. Determination of polyphenols in Spanish wines by capillary zone electrophoresis. Application to wine characterization by using chemometrics. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:8340-8349. [PMID: 22866993 DOI: 10.1021/jf302078j] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
A capillary zone electrophoresis (CZE) method for the simultaneous determination of 20 polyphenols in wine was developed. The separation was performed using fused-silica capillaries of 75 μm i.d. and a 30 mM sodium tretraborate buffer solution at pH 9.2 with 5% isopropanol as a background electrolyte. A capillary voltage of +25 kV with pressure-assisted (3.5 kPa) separation from minute 18 was applied, thus achieving a total analysis time of <25 min. Instrumental quality parameters such as limits of detection (LOD, values between 0.3 and 2.6 mg/L), linearity (r(2) > 0.990), and run-to-run and day-to-day precisions (RSD values lower than 6.5 and 15.7%, respectively) were established. Three different calibration procedures were evaluated for polyphenol quantitation in wines: external calibration using standards prepared in Milli-Q water, standard addition, and pseudomatrix-matched calibration using wine as a matrix. For a 95% confidence level, no statistical differences were observed, in general, between the three calibration methods (p values between 0.11 and 0.84), whereas for some specific polyphenols, such as cinnamic acid, syringic acid, and gallic acid, results were not comparable when external calibration was used. The CZE method using pseudomatrix-matched calibration was then proposed and applied to the analysis of polyphenols in 49 Spanish wines, showing satisfactory results and a wide compositional variation between wines. Electrophoretic profiles and other compositional data (e.g., peak areas of selected peaks) were considered as fingerprints of wines to be used for characterization and classification purposes. The corresponding data were analyzed by principal component analysis (PCA) to extract information on the most significant features contributing to wine discrimination according to their origins. Results showed that a reasonable distribution of wines depending on the elaboration areas was found, tyrosol and gallic, protocatechuic, p-coumaric, and caffeic acids being some representative discriminant compounds.
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Affiliation(s)
- Helena Franquet-Griell
- Department of Analytical Chemistry, University of Barcelona , Martí i Franquès 1-11, E-08028 Barcelona, Spain
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Porgalı E, Büyüktuncel E. Determination of phenolic composition and antioxidant capacity of native red wines by high performance liquid chromatography and spectrophotometric methods. Food Res Int 2012. [DOI: 10.1016/j.foodres.2011.10.025] [Citation(s) in RCA: 80] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Paulo L, Domingues F, Queiroz JA, Gallardo E. Development and validation of an analytical method for the determination of trans- and cis-resveratrol in wine: analysis of its contents in 186 Portuguese red wines. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:2157-2168. [PMID: 21361293 DOI: 10.1021/jf105004y] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
A simple procedure based on solid-phase extraction and high performance liquid chromatography coupled to diode array detector has been developed and validated for the qualitative and quantitative analysis of cis- and trans-resveratrol in wines. The method was linear from 0.025 (lower limit of quantitation, LLOQ) to 15 μg/mL for trans-resveratrol and from 0.023 (LLOQ) to 0.92 μg/mL for cis-resveratrol, with correlation coefficients higher than 0.99 for both isomers. Intra- and interday precision and accuracy were in conformity with the criteria normally accepted in method validation, that is, CVs inferior to 15% and mean relative errors within a ±14% interval. The extraction presented mean efficiencies close to 100% for both analytes. The validated methodology was applied to 186 Portuguese red wines from different regions, grape varieties and vintage. The results obtained showed that the content of trans-resveratrol in red wines ranged from 0.05 to 10.9 μg/mL, while the concentrations of cis-resveratrol ranged from 0.04 to 8.71 μg/mL.
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Affiliation(s)
- Luísa Paulo
- CICS-UBI-Centro de Investigação em Ciências da Saúde, Universidade da Beira Interior, Av. Infante D. Henrique, 6201-556 Covilhã, Portugal
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Šeruga M, Novak I, Jakobek L. Determination of polyphenols content and antioxidant activity of some red wines by differential pulse voltammetry, HPLC and spectrophotometric methods. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.07.047] [Citation(s) in RCA: 171] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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21
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Aznar Ò, Checa A, Oliver R, Hernández-Cassou S, Saurina J. Determination of polyphenols in wines by liquid chromatography with UV spectrophotometric detection. J Sep Sci 2011; 34:527-35. [DOI: 10.1002/jssc.201000816] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2010] [Revised: 12/14/2010] [Accepted: 12/15/2010] [Indexed: 11/07/2022]
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