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García-Aguilera ME, Delgado-Altamirano R, Villalón N, Ruiz-Terán F, García-Garnica MM, Ocaña-Ríos I, Rodríguez de San Miguel E, Esturau-Escofet N. Study of the Stability of Wine Samples for 1H-NMR Metabolomic Profile Analysis through Chemometrics Methods. Molecules 2023; 28:5962. [PMID: 37630214 PMCID: PMC10457861 DOI: 10.3390/molecules28165962] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2023] [Revised: 08/03/2023] [Accepted: 08/03/2023] [Indexed: 08/27/2023] Open
Abstract
Wine is a temperature, light, and oxygen-sensitive product, so its physicochemical characteristics can be modified by variations in temperature and time when samples are either sampled, transported, and/or analyzed. These changes can alter its metabolomic fingerprinting, impacting further classification tasks and quality/quantitative analyses. For these reasons, the aim of this work is to compare and analyze the information obtained by different chemometric methods used in a complementary form (PCA, ASCA, and PARAFAC) to study 1H-NMR spectra variations of four red wine samples kept at different temperatures and time lapses. In conjunction, distinctive changes in the spectra are satisfactorily tracked with each chemometric method. The chemometric analyses reveal variations related to the wine sample, temperature, and time, as well as the interactions among these factors. Moreover, the magnitude and statistical significance of the effects are satisfactorily accounted for by ASCA, while the time-related effects variations are encountered by PARAFAC modeling. Acetaldehyde, formic acid, polyphenols, carbohydrates, lactic acid, ethyl lactate, methanol, choline, succinic acid, proline, acetoin, acetic acid, 1,3-propanediol, isopentanol, and some amino acids are identified as some of the metabolites which present the most important variations.
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Affiliation(s)
- Martha E. García-Aguilera
- Instituto de Química, Universidad Nacional Autónoma de México, Ciudad de Mexico 04510, Mexico; (M.E.G.-A.); (R.D.-A.); (N.V.); (M.M.G.-G.); (I.O.-R.)
| | - Ronna Delgado-Altamirano
- Instituto de Química, Universidad Nacional Autónoma de México, Ciudad de Mexico 04510, Mexico; (M.E.G.-A.); (R.D.-A.); (N.V.); (M.M.G.-G.); (I.O.-R.)
| | - Nayelli Villalón
- Instituto de Química, Universidad Nacional Autónoma de México, Ciudad de Mexico 04510, Mexico; (M.E.G.-A.); (R.D.-A.); (N.V.); (M.M.G.-G.); (I.O.-R.)
| | - Francisco Ruiz-Terán
- Facultad de Química, Universidad Nacional Autónoma de México, Ciudad de Mexico 04510, Mexico;
| | - Mariana M. García-Garnica
- Instituto de Química, Universidad Nacional Autónoma de México, Ciudad de Mexico 04510, Mexico; (M.E.G.-A.); (R.D.-A.); (N.V.); (M.M.G.-G.); (I.O.-R.)
| | - Irán Ocaña-Ríos
- Instituto de Química, Universidad Nacional Autónoma de México, Ciudad de Mexico 04510, Mexico; (M.E.G.-A.); (R.D.-A.); (N.V.); (M.M.G.-G.); (I.O.-R.)
| | | | - Nuria Esturau-Escofet
- Instituto de Química, Universidad Nacional Autónoma de México, Ciudad de Mexico 04510, Mexico; (M.E.G.-A.); (R.D.-A.); (N.V.); (M.M.G.-G.); (I.O.-R.)
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2
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Gerginova D, Simova S. Chemical Profiling of Wines Produced in Bulgaria and Distinction from International Grape Varieties. ACS OMEGA 2023; 8:18702-18713. [PMID: 37273597 PMCID: PMC10233681 DOI: 10.1021/acsomega.3c00636] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Accepted: 05/04/2023] [Indexed: 06/06/2023]
Abstract
Distinguishing the botanical and geographical origin of wine is important to prevent wine adulteration and to determine its quality. The combined use of 1H NMR profiling and chemometrics allows the quantification of 31 common organic components in the NMR spectra of 70 wines from different sources. Using the NMR metabolomics approach, a successful differentiation of wines produced from Bulgarian and international grape varieties is achieved using linear discriminant analysis. Wines produced from typical local grape varieties contain higher average amounts of galacturonic, malic, tartaric, and succinic acid, alanine, choline, several alcohols, and saccharides arabinose, galactose, and sucrose than imported wine assortments. A practical decision tree is proposed for distinguishing 15 different grape varieties based on the amounts of the common wine components. An example of distinction of real from diluted wine via creation of a PLS-DA model is presented. Wines from the two subregions officially recognized by the EU at the Protected Geographical Indication (PGI) level are unequivocally recognized.
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3
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Le Mao I, Da Costa G, Bautista C, De Revel G, Richard T. Application of 1H NMR metabolomics to French sparkling wines. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109423] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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4
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Tabago MKAG, Calingacion MN, Garcia J. Recent advances in NMR-based metabolomics of alcoholic beverages. FOOD CHEMISTRY. MOLECULAR SCIENCES 2021; 2:100009. [PMID: 35415632 PMCID: PMC8991939 DOI: 10.1016/j.fochms.2020.100009] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/09/2020] [Revised: 11/30/2020] [Accepted: 12/27/2020] [Indexed: 01/14/2023]
Abstract
Alcoholic beverages have a complex chemistry that can be influenced by their alcoholic content, origin, fermentation process, additives, and contaminants. The complex composition of these beverages leave them susceptible to fraud, potentially compromising their authenticity, quality, and market value, thus increasing risks to consumers' health. In recent years, intensive studies have been carried out on alcoholic beverages using different analytical techniques to evaluate the authenticity, variety, age, and fermentation processes that were used. Among these techniques, NMR-based metabolomics holds promise in profiling the chemistry of alcoholic beverages, especially in Asia where metabolomics studies on alcoholic beverages remain limited.
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Affiliation(s)
- Maria Krizel Anne G. Tabago
- Chemistry Department, De La Salle University, 2401 Taft Avenue, Malate, Manila, Metro Manila 1004, Philippines
| | - Mariafe N. Calingacion
- Chemistry Department, De La Salle University, 2401 Taft Avenue, Malate, Manila, Metro Manila 1004, Philippines
| | - Joel Garcia
- Chemistry Department, De La Salle University, 2401 Taft Avenue, Malate, Manila, Metro Manila 1004, Philippines
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5
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Malca-Garcia GR, Liu Y, Dong H, Nikolić D, Friesen JB, Lankin DC, McAlpine J, Chen SN, Dietz BM, Pauli GF. Auto-hydrolysis of red clover as "green" approach to (iso)flavonoid enriched products. Fitoterapia 2021; 152:104878. [PMID: 33757846 DOI: 10.1016/j.fitote.2021.104878] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2020] [Revised: 02/28/2021] [Accepted: 03/01/2021] [Indexed: 02/06/2023]
Abstract
Optimal parameters for the auto-hydrolysis of (iso)flavone glycosides to aglycones in ground Trifolium pratense L. plant material were established as a "green" method for the production of a reproducible red clover extract (RCE). The process utilized 72-h fermentation in DI water at 25 and 37 °C. The aglycones obtained at 25 °C, as determined by UHPLC-UV and quantitative 1H NMR (qHNMR), increased significantly in the auto-hydrolyzed (ARCE) (6.2-6.7% w/w biochanin A 1, 6.1-9.9% formononetin 2) vs a control ethanol (ERCE) extract (0.24% 1, 0.26% 2). After macerating ARCE with 1:1 (v/v) diethyl ether/hexanes (ARCE-d/h), 1 and 2 increased to 13.1-16.7% and 14.9-18.4% w, respectively, through depletion of fatty components. The final extracts showed chemical profiles similar to that of a previous clinical RCE. Biological standardization revealed that the enriched ARCE-d/h extracts produced the strongest estrogenic activity in ERα positive endometrial cells (Ishikawa cells), followed by the precursor ARCE. The glycoside-rich ERCE showed no estrogenic activity. The estrogenicity of ARCE-d/h was similar to that of the clinical RCE. The lower potency of the ARCE compared to the prior clinical RCE indicated that substantial amounts of fatty acids/matter likely reduce the estrogenicity of crude hydrolyzed preparations. The in vitro dynamic residual complexity of the conversion of biochanin A to genistein was evaluated by LC-MS-MS. The outcomes help advance translational research with red clover and other (iso)flavone-rich botanicals by inspiring the preparation of (iso)flavone aglycone-enriched extracts for the exploration of new in vitro and ex vivo bioactivities that are unachievable with genuine, glycoside-containing extracts.
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Affiliation(s)
- Gonzalo R Malca-Garcia
- UIC/NIH Center for Botanical Dietary Supplements Research, Program for Collaborative Research in the Pharmaceutical Sciences and Department of Pharmaceutical Sciences, College of Pharmacy, University of Illinois at Chicago, 833 S. Wood Street, Chicago, IL 60612, United States
| | - Yang Liu
- UIC/NIH Center for Botanical Dietary Supplements Research, Program for Collaborative Research in the Pharmaceutical Sciences and Department of Pharmaceutical Sciences, College of Pharmacy, University of Illinois at Chicago, 833 S. Wood Street, Chicago, IL 60612, United States
| | - Huali Dong
- UIC/NIH Center for Botanical Dietary Supplements Research, Program for Collaborative Research in the Pharmaceutical Sciences and Department of Pharmaceutical Sciences, College of Pharmacy, University of Illinois at Chicago, 833 S. Wood Street, Chicago, IL 60612, United States
| | - Dejan Nikolić
- UIC/NIH Center for Botanical Dietary Supplements Research, Program for Collaborative Research in the Pharmaceutical Sciences and Department of Pharmaceutical Sciences, College of Pharmacy, University of Illinois at Chicago, 833 S. Wood Street, Chicago, IL 60612, United States
| | - J Brent Friesen
- Center for Natural Product Technologies (CENAPT), Program for Collaborative Research in the Pharmaceutical Sciences and Department of Pharmaceutical Sciences, College of Pharmacy, University of Illinois at Chicago, 833 S. Wood Street, Chicago, IL 60612, United States; Physical Sciences Department, Rosary College of Arts and Sciences, Dominican University, 7900 W. Division, River Forest, IL 60305, United States
| | - David C Lankin
- UIC/NIH Center for Botanical Dietary Supplements Research, Program for Collaborative Research in the Pharmaceutical Sciences and Department of Pharmaceutical Sciences, College of Pharmacy, University of Illinois at Chicago, 833 S. Wood Street, Chicago, IL 60612, United States; Center for Natural Product Technologies (CENAPT), Program for Collaborative Research in the Pharmaceutical Sciences and Department of Pharmaceutical Sciences, College of Pharmacy, University of Illinois at Chicago, 833 S. Wood Street, Chicago, IL 60612, United States
| | - James McAlpine
- Center for Natural Product Technologies (CENAPT), Program for Collaborative Research in the Pharmaceutical Sciences and Department of Pharmaceutical Sciences, College of Pharmacy, University of Illinois at Chicago, 833 S. Wood Street, Chicago, IL 60612, United States
| | - Shao-Nong Chen
- UIC/NIH Center for Botanical Dietary Supplements Research, Program for Collaborative Research in the Pharmaceutical Sciences and Department of Pharmaceutical Sciences, College of Pharmacy, University of Illinois at Chicago, 833 S. Wood Street, Chicago, IL 60612, United States; Center for Natural Product Technologies (CENAPT), Program for Collaborative Research in the Pharmaceutical Sciences and Department of Pharmaceutical Sciences, College of Pharmacy, University of Illinois at Chicago, 833 S. Wood Street, Chicago, IL 60612, United States
| | - Birgit M Dietz
- UIC/NIH Center for Botanical Dietary Supplements Research, Program for Collaborative Research in the Pharmaceutical Sciences and Department of Pharmaceutical Sciences, College of Pharmacy, University of Illinois at Chicago, 833 S. Wood Street, Chicago, IL 60612, United States
| | - Guido F Pauli
- UIC/NIH Center for Botanical Dietary Supplements Research, Program for Collaborative Research in the Pharmaceutical Sciences and Department of Pharmaceutical Sciences, College of Pharmacy, University of Illinois at Chicago, 833 S. Wood Street, Chicago, IL 60612, United States; Center for Natural Product Technologies (CENAPT), Program for Collaborative Research in the Pharmaceutical Sciences and Department of Pharmaceutical Sciences, College of Pharmacy, University of Illinois at Chicago, 833 S. Wood Street, Chicago, IL 60612, United States.
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6
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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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7
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Solovyev PA, Fauhl-Hassek C, Riedl J, Esslinger S, Bontempo L, Camin F. NMR spectroscopy in wine authentication: An official control perspective. Compr Rev Food Sci Food Saf 2021; 20:2040-2062. [PMID: 33506593 DOI: 10.1111/1541-4337.12700] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2020] [Revised: 11/30/2020] [Accepted: 12/23/2020] [Indexed: 12/14/2022]
Abstract
Wine authentication is vital in identifying malpractice and fraud, and various physical and chemical analytical techniques have been employed for this purpose. Besides wet chemistry, these include chromatography, isotopic ratio mass spectrometry, optical spectroscopy, and nuclear magnetic resonance (NMR) spectroscopy, which have been applied in recent years in combination with chemometric approaches. For many years, 2 H NMR spectroscopy was the method of choice and achieved official recognition in the detection of sugar addition to grape products. Recently, 1 H NMR spectroscopy, a simpler and faster method (in terms of sample preparation), has gathered more and more attention in wine analysis, even if it still lacks official recognition. This technique makes targeted quantitative determination of wine ingredients and nontargeted detection of the metabolomic fingerprint of a wine sample possible. This review summarizes the possibilities and limitations of 1 H NMR spectroscopy in analytical wine authentication, by reviewing its applications as reported in the literature. Examples of commercial and open-source solutions combining NMR spectroscopy and chemometrics are also examined herein, together with its opportunities of becoming an official method.
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Affiliation(s)
- Pavel A Solovyev
- Department of Food Quality and Nutrition, Research and Innovation Center, Fondazione Edmund Mach (FEM), via E. Mach 1, San Michele all'Adige, 38010, Italy
| | - Carsten Fauhl-Hassek
- German Federal Institute for Risk Assessment, Department Safety in the Food Chain, Unit Product Identity, Supply Chains and Traceability, Max-Dohrn Strasse, 8-10, Berlin, 10589, Germany
| | - Janet Riedl
- German Federal Institute for Risk Assessment, Department Safety in the Food Chain, Unit Product Identity, Supply Chains and Traceability, Max-Dohrn Strasse, 8-10, Berlin, 10589, Germany
| | - Susanne Esslinger
- German Federal Institute for Risk Assessment, Department Safety in the Food Chain, Unit Product Identity, Supply Chains and Traceability, Max-Dohrn Strasse, 8-10, Berlin, 10589, Germany
| | - Luana Bontempo
- Department of Food Quality and Nutrition, Research and Innovation Center, Fondazione Edmund Mach (FEM), via E. Mach 1, San Michele all'Adige, 38010, Italy
| | - Federica Camin
- Department of Food Quality and Nutrition, Research and Innovation Center, Fondazione Edmund Mach (FEM), via E. Mach 1, San Michele all'Adige, 38010, Italy.,Center Agriculture Food Environment (C3A), University of Trento, via Mach 1, San Michele all'Adige, Tennessee, 38010, Italy
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8
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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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9
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Milani MI, Rossini EL, Catelani TA, Pezza L, Toci AT, Pezza HR. Authentication of roasted and ground coffee samples containing multiple adulterants using NMR and a chemometric approach. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107104] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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10
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Strain JM, Spurgeon JM. Assessing contaminants from ion-exchange membranes in the evaluation of aqueous electrochemical carbon dioxide reduction. J CO2 UTIL 2020. [DOI: 10.1016/j.jcou.2019.10.012] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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11
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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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12
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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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13
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Combination of 1H nuclear magnetic resonance spectroscopy and principal component analysis to evaluate the lipid fluidity of flutamide-encapsulated lipid nanoemulsions. Anal Bioanal Chem 2018; 410:5033-5042. [DOI: 10.1007/s00216-018-1154-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2018] [Revised: 05/17/2018] [Accepted: 05/22/2018] [Indexed: 10/14/2022]
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14
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Zhu J, Hu B, Lu J, Xu S. Analysis of Metabolites in Cabernet Sauvignon and Shiraz Dry Red Wines from Shanxi by 1H NMR Spectroscopy Combined with Pattern Recognition Analysis. OPEN CHEM 2018. [DOI: 10.1515/chem-2018-0052] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023] Open
Abstract
AbstractMetabolomics technology based on proton nuclear magnetic resonance (1H NMR) spectroscopy combined with pattern recognition analysis was used to characterize the Cabernet Sauvignon and Shiraz dry red wines vinified in the Linfen of Shanxi Province, China, in 2016. The results showed that there was a very significant difference between the metabolites of Cabernet Sauvignon and Shiraz dry red wines from the area of Linfen. Compared with Shiraz dry red wines, Cabernet Sauvignon dry red wines contained higher levels of proline, valine, tartaric acid, citric acid, malic acid, gallic acid, β-glucose and ethyl acetate, whereas 2,3-butanediol, lactic acid, choline, glycerol, α-D-glucuronic acid, succinic acid and alanine were present in lower levels. Application of NMR spectroscopy combined with pattern recognition analysis showed the discriminative power between wine varietals from the same production area. The loading plot from partial least squares discriminant analysis (PLs-DA) indicated that the key biomarkers for this differentiation were proline, tartaric acid, glycerol, lactic acid, choline, succinic acid and gallic acid, which was consistent with the result of quantitative analysis.
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Affiliation(s)
- Jiangyu Zhu
- School of Food Science and Engineering, Yangzhou University, Yangzhou city, Jiangsu Province 225127, China
| | - Boran Hu
- School of Food Science and Engineering, Yangzhou University, Yangzhou city, Jiangsu Province 225127, China
| | - Jie Lu
- School of Food Science and Engineering, Yangzhou University, Yangzhou city, Jiangsu Province 225127, China
| | - Shaochen Xu
- School of Food Science and Engineering, Yangzhou University, Yangzhou city, Jiangsu Province 225127, China
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15
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Malongane F, McGaw LJ, Nyoni H, Mudau FN. Metabolic profiling of four South African herbal teas using high resolution liquid chromatography-mass spectrometry and nuclear magnetic resonance. Food Chem 2018; 257:90-100. [PMID: 29622235 DOI: 10.1016/j.foodchem.2018.02.121] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2017] [Revised: 02/20/2018] [Accepted: 02/22/2018] [Indexed: 02/08/2023]
Abstract
Increased preference to herbal drinks has led to global interest in the use and production of different plant species for the preparation of various drink formulations. Medicinal properties derived from bioactive compounds remain the main driver of choice for herbal teas. This study determined the chemical variation in honeybush, rooibos, special and bush tea, profiled compounds responsible for such differences and compared their peak areas. Nuclear magnetic resonance and high resolution liquid chromatography-mass spectrometry were used to determine compound variation and profiling. Principal component analysis and partial-least square multivariate statistical analysis showed distinct differences (P < 0.05) between the different types of herbal teas. Detected compounds included flavonoids, phenolics, lignans, megastigmane glycoside, most of which possess health benefits. The findings showed that South African herbal teas could play a vital role as health promoting drinks, and that bush tea and special tea are phytochemically comparable with other commercialized herbal teas.
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Affiliation(s)
- Florence Malongane
- Department Life and Consumer Sciences, College of Agriculture and Environmental Sciences, University of South Africa, Private Bag X6, Florida 1710, South Africa.
| | - Lyndy J McGaw
- Phytomedicine Programme, Department of Paraclinical Sciences, University of Pretoria, Private Bag X04, Onderstepoort, 0110 Pretoria, South Africa.
| | - Hlengilizwe Nyoni
- Nanotechnology and Water Sustainability Research Unit, College of Science, Engineering & Technology, University of South Africa, Private Bag X6, Florida 1710, South Africa.
| | - Fhatuwani N Mudau
- Department of Agriculture and Animal Health, College of Agriculture and Environmental Sciences, University of South Africa, Private Bag X6, Florida 1710, South Africa.
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