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Karadimou C, Petsa E, Ouroumi NA, Papadakis EN, Kontoudakis N, Theocharis S, Mourtzinos I, Menkissoglu-Spiroudi U, Kalogiouri NP, Koundouras S. Exploration of the anthocyanin and proanthocyanidin profile of Greek red grape skins belonging to Vradiano, Limnio, and Kotsifali cultivars, analyzed by a novel LC-QTOF-MS/MS method. PHYTOCHEMICAL ANALYSIS : PCA 2024. [PMID: 38860343 DOI: 10.1002/pca.3400] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/18/2024] [Revised: 05/16/2024] [Accepted: 05/19/2024] [Indexed: 06/12/2024]
Abstract
INTRODUCTION Winegrape varieties Kotsifali, Limnio, and Vradiano OBJECTIVE: The aim of this study was to develop a liquid chromatographic quadrupole time-of-flight tandem mass spectrometric (LC-QTOF-MS/MS) method for the investigation of the anthocyanin and proanthocyanidin content of Greek grape varieties employing target and suspect screening strategies. METHODOLOGY A novel LC-QTOF-MS/MS method was developed and validated to assess the anthocyanin content of Kotsifali, Limnio, and Vradiano grape varieties. Sixteen grape samples were collected from the main growing areas of each variety in Greece. The influence of the grape variety on the anthocyanin and proanthocyanidin composition of three Greek winegrapes was investigated using chemometrics. RESULTS Excellent linearity (R2 > 0.99) was achieved for all the target analytes, and recoveries ranged between 90.1% and 119.1%. The limits of quantification (LOQs) and limits of detection (LODs) were calculated over the range of 0.020-0.40 mg/g and 0.010-0.13 mg/g, respectively. The RSD% was lower than 9.1% and 7.3% for intra-day and inter-day studies, respectively, indicating satisfactory trueness and precision. Target and suspect screening resulted in the identification of 5 and 26 anthocyanins, respectively. CONCLUSIONS Kotsifali variety exhibited a higher concentration of anthocyanins compared with Vradiano and Limnio. Higher levels of mean degree of polymerization (mDp) and different percentage levels of prodelphinidins (%P) were established among the varieties.
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Affiliation(s)
- Christina Karadimou
- Laboratory of Viticulture, School of Agriculture, Faculty of Agriculture Forestry and Natural Environment, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Elissavet Petsa
- Laboratory of Viticulture, School of Agriculture, Faculty of Agriculture Forestry and Natural Environment, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Niki-Athina Ouroumi
- Laboratory of Viticulture, School of Agriculture, Faculty of Agriculture Forestry and Natural Environment, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Emmanouil-Nikolaos Papadakis
- Pesticide Science Laboratory, School of Agriculture, Faculty of Agriculture Forestry and Natural Environment, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Nikolaos Kontoudakis
- Department of Agricultural Biotechnology and Oenology, International Hellenic University, Drama, Greece
| | - Serafeim Theocharis
- Laboratory of Viticulture, School of Agriculture, Faculty of Agriculture Forestry and Natural Environment, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Ioannis Mourtzinos
- Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, Faculty of Agriculture, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Urania Menkissoglu-Spiroudi
- Pesticide Science Laboratory, School of Agriculture, Faculty of Agriculture Forestry and Natural Environment, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Natasa P Kalogiouri
- Laboratory of Analytical Chemistry, Department of Chemistry, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Stefanos Koundouras
- Laboratory of Viticulture, School of Agriculture, Faculty of Agriculture Forestry and Natural Environment, Aristotle University of Thessaloniki, Thessaloniki, Greece
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De Rosso M, Panighel A, Migliaro D, Possamai T, De Marchi F, Velasco R, Flamini R. The pivotal role of high-resolution mass spectrometry in the study of grape glycosidic volatile precursors for the selection of grapevines resistant to mildews. JOURNAL OF MASS SPECTROMETRY : JMS 2023; 58:e4961. [PMID: 37461255 DOI: 10.1002/jms.4961] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 04/26/2023] [Accepted: 06/18/2023] [Indexed: 10/21/2023]
Abstract
A breeding program to produce new grape varieties tolerant to main vine fungal pathogens (Plasmopara viticola and Erysiphe necator) is carrying out by crossing Vitis vinifera cv. "Glera" with resistant genotypes such as "Solaris," "Bronner," and "Kunleany." Firstly, resistance gene-based markers analyses allowed the identification of five genotypes, which have inherited the resistance loci against mildews. To select those that also inherited the phenotype as close as possible to 'Glera' suitable to be introduced in the Prosecco wine production protocols, the grape glycosidic derivatives were studied by UHPLC/QTOF mass spectrometry. Targeted identification of the metabolites was performed using a database expressly constructed by including the glycosidic volatile precursors previously identified in grape and wine. A total of 77 glycosidic derivatives including many aroma precursors and some variety markers, were identified. Original resistant genotypes had distinct metabolomic profiles and different to 'Glera', while the crossings showed varying similarity degrees to V. vinifera parent. Findings demonstrated the Glera × Bronner and Glera × Solaris crossings are more suitable to produce high-sustainable Prosecco wines. Coupling of glycosidic volatile precursors profiling to multivariate statistical analysis was effective for phenotypic characterization of grapes and to evaluate their enological potential.
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Affiliation(s)
- Mirko De Rosso
- Council for Agricultural Research and Economics - Research Centre for Viticulture and Enology (CREA-VE), Chemistry & Metabolomics Lab, Treviso, Italy
| | - Annarita Panighel
- Council for Agricultural Research and Economics - Research Centre for Viticulture and Enology (CREA-VE), Chemistry & Metabolomics Lab, Treviso, Italy
| | - Daniele Migliaro
- Council for Agricultural Research and Economics - Research Centre for Viticulture and Enology (CREA-VE), Chemistry & Metabolomics Lab, Treviso, Italy
| | - Tyrone Possamai
- Council for Agricultural Research and Economics - Research Centre for Viticulture and Enology (CREA-VE), Chemistry & Metabolomics Lab, Treviso, Italy
| | - Fabiola De Marchi
- Council for Agricultural Research and Economics - Research Centre for Viticulture and Enology (CREA-VE), Chemistry & Metabolomics Lab, Treviso, Italy
| | - Riccardo Velasco
- Council for Agricultural Research and Economics - Research Centre for Viticulture and Enology (CREA-VE), Chemistry & Metabolomics Lab, Treviso, Italy
| | - Riccardo Flamini
- Council for Agricultural Research and Economics - Research Centre for Viticulture and Enology (CREA-VE), Chemistry & Metabolomics Lab, Treviso, Italy
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Fan J, Xiao Z, Qiu W, Zhao C, Yi C, Lin D, Lin Z. Analysis of Metabolic Components of JUNCAO Wine Based on GC-QTOF-MS. Foods 2023; 12:foods12112254. [PMID: 37297498 DOI: 10.3390/foods12112254] [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: 04/03/2023] [Revised: 05/22/2023] [Accepted: 06/01/2023] [Indexed: 06/12/2023] Open
Abstract
JUNCAO wine fermentation metabolites are closely related to the final quality of the product. Currently, there are no studies of dynamic metabolite changes during fermentation of JUNCAO wine. Here, we used gas chromatography quadrupole time-of-flight mass spectrometry (GC-QTOF-MS) metabolomics and multivariate statistical analysis to explore the relationship between metabolites and fermentation time. A total of 189 metabolites were annotated throughout the fermentation process. The principal component analysis (PCA) revealed a clear separation between the samples in the early and late stages of fermentation. A total of 60 metabolites were annotated as differential during the fermentation (variable importance in the projection, VIP > 1, and p < 0.05), including 21 organic acids, 10 amino acids, 15 sugars and sugar alcohols, and 14 other metabolites. Pathway analysis showed that the most commonly influenced pathways (impact value > 0.1 and p < 0.05) were tricarboxylic acid cycle, alanine, aspartic acid and glutamic acid metabolism, pyrimidine metabolism, and other 10 metabolic pathways. Moreover, integrated metabolic pathways are generated to understand the conversion and accumulation of differential metabolites. Overall, these results provide a comprehensive overview of metabolite changes during fermentation of JUNCAO wine.
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Affiliation(s)
- Jinlin Fan
- National Engineering Research Center of Juncao, Fuzhou 350002, China
- College of Life Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Zheng Xiao
- Institute of Agricultural Engineering and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350013, China
| | - Wanwei Qiu
- School of Life and Health Science, Anhui Science and Technology University, Chuzhou 233100, China
| | - Chao Zhao
- College of Marine Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Chao Yi
- National Engineering Research Center of Juncao, Fuzhou 350002, China
- College of Life Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Dongmei Lin
- National Engineering Research Center of Juncao, Fuzhou 350002, China
| | - Zhanxi Lin
- National Engineering Research Center of Juncao, Fuzhou 350002, China
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Gardiman M, De Rosso M, De Marchi F, Flamini R. Metabolomic profiling of different clones of vitis vinifera L. cv. "Glera" and "Glera lunga" grapes by high-resolution mass spectrometry. Metabolomics 2023; 19:25. [PMID: 36976385 DOI: 10.1007/s11306-023-01997-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 10/25/2022] [Accepted: 03/14/2023] [Indexed: 03/29/2023]
Abstract
INTRODUCTION Prosecco wine production has been strongly extended in the last decade and several new clones have been introduced. "Glera" (minimum 85%) and "Glera lunga" are grape varieties of great economic impact used to produce Prosecco wines. Study of grape berry secondary metabolites is effective in the classification of vine varieties and clones. High-resolution mass spectrometry provides complete panorama of these metabolites in single analysis and coupling to statistical multivariate analysis is successfully applied in vine chemotaxonomy. OBJECTIVES update and deepen the knowledge on the "Glera" and "Glera lunga" berry grapes chemotaxonomy and investigate some of the most produced and marketed clones by using the modern analytical and statistical tools. METHODS five clones of "Glera" and two of "Glera lunga" grown in the same vineyard with same agronomical practices were studied for three vintages. Grape berry metabolomics was characterized by UHPLC/QTOF and multivariate statistical analysis was performed on the signals of main metabolites of oenological interest. RESULTS "Glera" and "Glera lunga" showed different monoterpene profiles ("Glera" is richer in glycosidic linalool and nerol) and differences in polyphenols (catechin, epicatechin and procyanidins, trans-feruloyltartaric acid, E-ε-viniferin, isorhamnetin-glucoside, quercetin galactoside). Vintage affected the accumulation of these metabolites in berry. No statistical differentiation among the clones of each variety, was found. CONCLUSIONS Coupling HRMS metabolomics/statistical multivariate analysis enabled clear differentiation between the two varieties. The examined clones of same variety showed similar metabolomic profiles and enological characteristics, but vineyard planting using different clones can result in more consistent final wines reducing the vintage variability linked to genotype × environment interaction.
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Affiliation(s)
- Massimo Gardiman
- Council for Agricultural Research and Economics - Research Center for Viticulture & Enology (CREA-VE), Conegliano (TV), 31015, Italy
| | - Mirko De Rosso
- Council for Agricultural Research and Economics - Research Center for Viticulture & Enology (CREA-VE), Conegliano (TV), 31015, Italy
| | - Fabiola De Marchi
- Council for Agricultural Research and Economics - Research Center for Viticulture & Enology (CREA-VE), Conegliano (TV), 31015, Italy
| | - Riccardo Flamini
- Council for Agricultural Research and Economics - Research Center for Viticulture & Enology (CREA-VE), Conegliano (TV), 31015, Italy.
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Zhang K, Zhao J, Cheng L, Zhou H, Dong Y, Ma H, Zhou J, Yu Y, Xu Q. Determination of Tea Aroma Precursor Glycosides: An Efficient Approach via Liquid Chromatography-Tandem Mass Spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:4083-4090. [PMID: 36827965 DOI: 10.1021/acs.jafc.2c08562] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
Tea aroma components are often stored as glycosidically bound forms in the tea plant (Camellia sinensis). However, the determination of these glycosides in tea samples is far from optimal. In the present study, we developed a high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) method for simultaneous quantification of eight primary aroma glycosides within 10 min. After systematic optimization of multiple reaction monitoring (MRM) parameters, the proposed method was highly sensitive and accurate. Optimization of the method permitted the efficient extraction of aroma glycosides. The developed method was applied to analyze the contents of aroma glycosides in different organs of tea plants, including the bud, leaves, and stem. Contents of aroma glycosides in the harvested 'Shaancha 1' ranged from 36.1 to 40454.4 μg kg-1. Geranyl glucoside and primeveroside mainly accumulated in young leaves, while other glycosides mainly accumulated in mature leaves. The findings document a rapid, reliable, and efficient analysis method. This method will be helpful in elucidating the biosynthesis and biotransformation mechanism of tea aroma glycosides and in promoting the development of the tea industry using advanced technological control approaches during the cultivation of tea plants and tea manufacture.
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Affiliation(s)
- Keyi Zhang
- College of Horticulture, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Jing Zhao
- College of Horticulture, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Long Cheng
- College of Horticulture, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Haozhe Zhou
- College of Horticulture, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Yuan Dong
- College of Horticulture, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Huicong Ma
- College of Horticulture, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Jie Zhou
- College of Horticulture, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Youben Yu
- College of Horticulture, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Qingshan Xu
- College of Horticulture, Northwest A&F University, Yangling, Shaanxi 712100, China
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Selim DA, Shawky E, Ghareeb DA, Abdulmalek SA, Abu El-Khair RM. Comparative metabolomics of the different fractions of two saltwort (Salsola L.) species in relation to their anti-inflammatory activity. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2022.102306] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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Untargeted Metabolomics Discriminates Grapes and Wines from Two Syrah Vineyards Located in the Same Wine Region. FERMENTATION 2023. [DOI: 10.3390/fermentation9020145] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023] Open
Abstract
The influence of terroir in determining wine sensory properties is supported by the specific grape microbiome and metabolome, which provide distinct regional wine characteristics. In this work, the metabolic composition of grapes, must and wine of the Syrah grape variety cultivated on two sites in the same region was investigated. Concomitantly, a sensorial analysis of the produced wines was performed. Ultra-high-resolution liquid chromatography coupled with tandem mass spectrometry (UHPLC-Q-ToF-MS/MS) was applied to identify grape and wine metabolites. Untargeted metabolomics was used to identify putative biomarkers for terroir differentiation. More than 40 compounds were identified, including 28 phenolic compounds and 15 organic acids. The intensity evolution of the analyzed chemical compounds showed similar behavior during the fermentation process in both terroirs. However, the metabolic analysis of the grape, must and wine samples enabled the identification of an anthocyanin, chrysanthemin, as a putative biomarker of terroir 1. The overall sensorial quality of the wines was also evaluated, and according to the hitherto reported results, the wines from site 1 scored better than the wines from site 2. The results highlight the potential of metabolomics to assess grape and wine quality, as well as terroir association.
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Zambianchi S, Soffritti G, Stagnati L, Patrone V, Morelli L, Busconi M. Effect of storage time on wine DNA assessed by SSR analysis. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109249] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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9
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Morreale G, Possamai T, Panighel A, De Rosso M, Lovat L, Flamini R, Migliaro D. First investigation on polyphenols and glycosidic aroma precursors in a spontaneous colour mutant of 'Glera', the principal grape variety of Prosecco sparkling wine. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:6623-6631. [PMID: 35608915 DOI: 10.1002/jsfa.12029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/26/2022] [Revised: 05/18/2022] [Accepted: 05/24/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Somatic mutations in Vitis spp. are relatively frequent and can generate new agronomically interesting phenotypes. We report the discovery, genetic and chemical characterization of 'Glera rosa', a mutant for the berry skin colour of 'Glera', the main white cultivar used to produce Prosecco wine. RESULTS We ascertained the relationship between the skin colour of 'Glera rosa' and the polymorphisms in the Myb-gene transcription factors involved in polyphenol biosynthesis. We established that VvMybA1 was homozygous (VvMybA1a/VvMybA1a) in 'Glera' but heterozygous (VvmybA1a/VvmybA1b) in the 'Glera rosa' mutant. We verified that the VvMybA1a non-functional allele contained Grapevine Retrotransposon 1 (Gret1), while in the VvmybA1b allele Gret1 was missing, and the gene function was partially restored. The effects of mutation on 'Glera rosa' grape metabolites were studied by high-resolution mass spectrometry and gas chromatography/mass spectrometry analysis. Fifteen anthocyanins and five unique flavonols were found in the 'Glera rosa' mutant. The mutation also increased the contents of trans-resveratrol and its derivatives (i.e., piceatannol, E-ε-viniferin, cis- and trans-piceid) and of some flavonols in grape. Finally, the mutation did not significantly affect the typical aroma precursors of Glera grape such as glycosidic monoterpenes, norisoprenoids and benzenoids. CONCLUSION 'Glera rosa' could be an interesting genetic source for the wine industry to produce Prosecco DOC rosé typology (made by adding up to 15% of 'Pinot Noir'), which was introduced to the market in 2020 with a worldwide massive success. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Giacomo Morreale
- CREA - Research Centre for Viticulture and Enology, Conegliano, Italy
| | - Tyrone Possamai
- CREA - Research Centre for Viticulture and Enology, Conegliano, Italy
| | - Annarita Panighel
- CREA - Research Centre for Viticulture and Enology, Conegliano, Italy
| | - Mirko De Rosso
- CREA - Research Centre for Viticulture and Enology, Conegliano, Italy
| | - Lorenzo Lovat
- CREA - Research Centre for Viticulture and Enology, Conegliano, Italy
| | - Riccardo Flamini
- CREA - Research Centre for Viticulture and Enology, Conegliano, Italy
| | - Daniele Migliaro
- CREA - Research Centre for Viticulture and Enology, Conegliano, Italy
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Identification of Tentative Traceability Markers with Direct Implications in Polyphenol Fingerprinting of Red Wines: Application of LC-MS and Chemometrics Methods. SEPARATIONS 2021. [DOI: 10.3390/separations8120233] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023] Open
Abstract
This study investigated the potential of using the changes in polyphenol composition of red wine to enable a more comprehensive chemometric differentiation and suitable identification of authentication markers. Based on high performance liquid chromatography-mass spectrometry (HPLC-MS) data collected from Feteasca Neagra, Merlot, and Cabernet Sauvignon finished wines, phenolic profiles of relevant classes were investigated immediately after vinification (Stage 1), after three months (Stage 2) and six months (Stage 3) of storage, respectively. The data were subjected to multivariate analysis, and resulted in an initial vintage differentiation by principal component analysis (PCA), and variety grouping by canonical discriminant analysis (CDA). Based on polyphenol common biosynthesis route and on the PCA correlation matrix, additional descriptors were investigated. We observed that the inclusion of specific compositional ratios into the data matrix allowed for improved sample differentiation. We obtained simultaneous discrimination according to the considered oenological factors (variety, vintage, and geographical origin) as well as the respective clustering applied during the storage period. Subsequently, further discriminatory investigations to assign wine samples to their corresponding classes relied on partial least squares-discriminant analysis (PLS-DA); the classification models confirmed the clustering initially obtained by PCA. The benefits of the presented fingerprinting approach might justify its selection and warrant its potential as an applicable tool with improved authentication capabilities in red wines.
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Yang M, Li J, Zhao C, Xiao H, Fang X, Zheng J. LC-Q-TOF-MS/MS detection of food flavonoids: principle, methodology, and applications. Crit Rev Food Sci Nutr 2021:1-21. [PMID: 34672231 DOI: 10.1080/10408398.2021.1993128] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Abstract
Flavonoids have been attracting increasing research interest because of their multiple health promoting effects. However, many flavonoids with similar structures are present in foods, often at low concentrations, which increases the difficulty of their separation and identification. Liquid chromatography-quadrupole time-of-flight tandem mass spectrometry (LC-Q-TOF-MS/MS) has become one of the most widely used techniques for flavonoid detection. LC-Q-TOF-MS/MS can achieve highly efficient separation by LC; it also provides structural information regarding flavonoids by Q-TOF-MS/MS. This review presents a comprehensive summary of the scientific principles and detailed methodologies (e.g., qualitative determination, quantitative determination, and data processing) of LC-Q-TOF-MS/MS specifically for food flavonoids. It also discusses the recent applications of LC-Q-TOF-MS/MS in determination of flavonoid types and contents in agricultural products, changes in their structures and contents during food processing, and metabolism in vivo after consumption. Moreover, it proposes necessary technological improvements and potential applications. This review would facilitate the scientific understanding of theory and technique of LC-Q-TOF-MS/MS for flavonoid detection, and promote its applications in food and health industry.
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Affiliation(s)
- Minke Yang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China.,College of Food Science, South China Agricultural University, Guangzhou, China
| | - Juan Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Chengying Zhao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China.,Guangdong Province Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, Guangdong, China
| | - Hang Xiao
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
| | - Xiang Fang
- College of Food Science, South China Agricultural University, Guangzhou, China.,Guangdong Province Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, Guangdong, China
| | - Jinkai Zheng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China.,Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
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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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Caffrey A, Ebeler SE. The Occurrence of Glycosylated Aroma Precursors in Vitis vinifera Fruit and Humulus lupulus Hop Cones and Their Roles in Wine and Beer Volatile Aroma Production. Foods 2021; 10:935. [PMID: 33923228 PMCID: PMC8146117 DOI: 10.3390/foods10050935] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2021] [Revised: 04/02/2021] [Accepted: 04/22/2021] [Indexed: 12/02/2022] Open
Abstract
Volatile aroma compounds found in grapes and hops may be present as both free volatiles and bound glycosides. Glycosides found in the raw materials are transferred to their respective fermented beverages during production where the odorless compounds may act as a reservoir of free volatiles that may be perceived by the consumer if hydrolyzed. A review of the literature on grape and wine glycosides and the emerging literature for glycosides in hops is presented in order to demonstrate the depth of history in grape glycoside research and may help direct new research on hop glycosides. Focus is brought to the presence of glycosides in the raw materials, the effect that winemaking and brewing have on glycoside levels, and current methods for the analysis of glycosidically linked aroma compounds.
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Affiliation(s)
- Andrew Caffrey
- Department of Viticulture and Enology, University of California, Davis, CA 95616, USA;
- Food Safety and Measurement Facility, University of California, Davis, CA 95616, USA
| | - Susan E. Ebeler
- Department of Viticulture and Enology, University of California, Davis, CA 95616, USA;
- Food Safety and Measurement Facility, University of California, Davis, CA 95616, USA
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14
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Abstract
Wine is a product that can be characterized both as a commodity but also as a luxury, depending on its price [...]
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15
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Influence of Non- Saccharomyces on Wine Chemistry: A Focus on Aroma-Related Compounds. Molecules 2021; 26:molecules26030644. [PMID: 33530641 PMCID: PMC7865429 DOI: 10.3390/molecules26030644] [Citation(s) in RCA: 53] [Impact Index Per Article: 17.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2021] [Revised: 01/19/2021] [Accepted: 01/22/2021] [Indexed: 02/06/2023] Open
Abstract
Wine fermentation processes are driven by complex microbial systems, which comprise eukaryotic and prokaryotic microorganisms that participate in several biochemical interactions with the must and wine chemicals and modulate the organoleptic properties of wine. Among these, yeasts play a fundamental role, since they carry out the alcoholic fermentation (AF), converting sugars to ethanol and CO2 together with a wide range of volatile organic compounds. The contribution of Saccharomyces cerevisiae, the reference organism associated with AF, has been extensively studied. However, in the last decade, selected non-Saccharomyces strains received considerable commercial and oenological interest due to their specific pro-technological aptitudes and the positive influence on sensory quality. This review aims to highlight the inter-specific variability within the heterogeneous class of non-Saccharomyces in terms of synthesis and release of volatile organic compounds during controlled AF in wine. In particular, we reported findings on the presence of model non-Saccharomyces organisms, including Torulaspora delbrueckii, Hanseniaspora spp,Lachancea thermotolerans, Metschnikowia pulcherrima, Pichia spp. and Candida zemplinina, in combination with S. cerevisiae. The evidence is discussed from both basic and applicative scientific perspective. In particular, the oenological significance in different kind of wines has been underlined.
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Fermo P, Comite V, Sredojević M, Ćirić I, Gašić U, Mutić J, Baošić R, Tešić Ž. Elemental Analysis and Phenolic Profiles of Selected Italian Wines. Foods 2021; 10:158. [PMID: 33451091 PMCID: PMC7828534 DOI: 10.3390/foods10010158] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2020] [Revised: 01/08/2021] [Accepted: 01/11/2021] [Indexed: 11/16/2022] Open
Abstract
The study of the chemical composition of wines is nowadays a topic of great interest because of the importance of this market, especially in Italy, and also considering the numerous cases of falsification of famous and very expensive wines. The present paper focused on the analysis of metals and polyphenols in Italian wines belonging to different provenance and types. At this purpose 20 elements were quantified by inductively coupled plasma optical emission spectrometry (ICP-OES) and ICP mass spectrometry (ICP-MS). Regarding polyphenols, a total of 32 were quantified, among 6 were anthocyanins. Furthermore, in 4 samples (1 rosè and 3 red wines) 42 anthocyanins and related compounds were identified by ultra-high performance liquid chromatography (UHPLC)-Orbitrap MS technique (among these, 6 were also quantified). Non-anthocyanins were determined using UHPLC coupled with a diode array detector and triple-quadrupole mass spectrometer (UHPLC-DAD-QqQ-MS). Total phenolic content (TPC) and radical scavenging activity (RSA) were measured using spectrophotometric methods. The results obtained by elemental techniques were submitted to principal components analysis (PCA) allowing to get information on both geographical and botanical origin of the examined wine samples. Some polyphenols have been detected in higher concentrations only in a certain type of wine, as for example in the case of Grechetto wine. Most of the identified anthocyanin derivatives (pyranoanthocyanins) are formed during the aging of wine by reaction with the other wine components.
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Affiliation(s)
- Paola Fermo
- Dipartimento di Chimica, Università degli Studi di Milano, 20133 Milan, Italy;
| | - Valeria Comite
- Dipartimento di Chimica, Università degli Studi di Milano, 20133 Milan, Italy;
| | - 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.)
| | - Uroš Gašić
- Institute for Biological Research “Siniša Stanković”—National Institute of Republic of Serbia, University of Belgrade, Bulevar Despota Stefana 142, 11060 Belgrade, Serbia;
| | - Jelena Mutić
- Faculty of Chemistry, University of Belgrade, P.O. Box 51, 11158 Belgrade, Serbia; (J.M.); (R.B.); (Ž.T.)
| | - Rada Baošić
- Faculty of Chemistry, University of Belgrade, P.O. Box 51, 11158 Belgrade, Serbia; (J.M.); (R.B.); (Ž.T.)
| | - Živoslav Tešić
- Faculty of Chemistry, University of Belgrade, P.O. Box 51, 11158 Belgrade, Serbia; (J.M.); (R.B.); (Ž.T.)
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Merkytė V, Longo E, Windisch G, Boselli E. Phenolic Compounds as Markers of Wine Quality and Authenticity. Foods 2020; 9:E1785. [PMID: 33271877 PMCID: PMC7760515 DOI: 10.3390/foods9121785] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2020] [Revised: 11/23/2020] [Accepted: 11/28/2020] [Indexed: 12/15/2022] Open
Abstract
Targeted and untargeted determinations are being currently applied to different classes of natural phenolics to develop an integrated approach aimed at ensuring compliance to regulatory prescriptions related to specific quality parameters of wine production. The regulations are particularly severe for wine and include various aspects of the viticulture practices and winemaking techniques. Nevertheless, the use of phenolic profiles for quality control is still fragmented and incomplete, even if they are a promising tool for quality evaluation. Only a few methods have been already validated and widely applied, and an integrated approach is in fact still missing because of the complex dependence of the chemical profile of wine on many viticultural and enological factors, which have not been clarified yet. For example, there is a lack of studies about the phenolic composition in relation to the wine authenticity of white and especially rosé wines. This review is a bibliographic account on the approaches based on phenolic species that have been developed for the evaluation of wine quality and frauds, from the grape varieties (of V. vinifera and non vinifera), to the geographical origin, the vintage year, the winemaking process, and wine aging. Future perspectives on the role of phenolic compounds in different wine quality aspects, which should be still exploited, are also outlined.
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Affiliation(s)
- Vakarė Merkytė
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bozen-Bolzano, Italy; (V.M.); (G.W.); (E.B.)
- Oenolab, NOI Techpark South Tyrol, Via A. Volta 13B, 39100 Bozen-Bolzano, Italy
| | - Edoardo Longo
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bozen-Bolzano, Italy; (V.M.); (G.W.); (E.B.)
- Oenolab, NOI Techpark South Tyrol, Via A. Volta 13B, 39100 Bozen-Bolzano, Italy
| | - Giulia Windisch
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bozen-Bolzano, Italy; (V.M.); (G.W.); (E.B.)
- Oenolab, NOI Techpark South Tyrol, Via A. Volta 13B, 39100 Bozen-Bolzano, Italy
| | - Emanuele Boselli
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bozen-Bolzano, Italy; (V.M.); (G.W.); (E.B.)
- Oenolab, NOI Techpark South Tyrol, Via A. Volta 13B, 39100 Bozen-Bolzano, Italy
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Martini S, Tagliazucchi D, Minelli G, Lo Fiego DP. Influence of linseed and antioxidant-rich diets in pig nutrition on lipid oxidation during cooking and in vitro digestion of pork. Food Res Int 2020; 137:109528. [PMID: 33233160 DOI: 10.1016/j.foodres.2020.109528] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2020] [Revised: 06/25/2020] [Accepted: 07/08/2020] [Indexed: 11/18/2022]
Abstract
Enrichment of pig diets with polyunsaturated fatty acids (PUFA) is considered an emerging strategy to increase their intake in the human diet. However, PUFA are particularly vulnerable to oxidative reactions leading to the generation of toxic compounds. The aim of this study was to evaluate the effect of supplementation of pig diets with extruded linseed (L), either or not in combination with synthetic antioxidants (E, tocopheryl-acetate and selenium) or natural extracts (P, grape-skin and oregano), and basal diet (C, without linseed) on the oxidative stability in raw, grilled and in vitro digested pork. The diet supplementation with antioxidant-rich ingredients resulted in the accumulation of specific metabolites in meat. Actually, 11 different phenolic- and 6 tocopherol-derived metabolites were identified by UHPLC/HR-MS. These metabolites were potentially correlated with the reduction in the oxidative phenomena occurring during meat cooking and digestion. Specifically, 16% and 35% reduction in the amounts of lipid hydroperoxides and TBA-RS were assessed after cooking of meat from P diet, respect to the L diet. Diet supplementations with α-tocopheryl acetate and selenium reduced the oxidative reactions only during meat cooking. A significant reduction was attended at the end of in vitro digestion, showing about 24% and 34% hydroperoxides and TBA-RS concentration reductions, respectively, in P diet samples respect to the L ones. Thus, our study suggests that the appearance of phenolic metabolites in meat could be associated to a reduction in the oxidative phenomena during meat cooking and digestion.
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Affiliation(s)
- Serena Martini
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42122 Reggio Emilia, Italy.
| | - Davide Tagliazucchi
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42122 Reggio Emilia, Italy; Interdepartmental Research Centre for Agri-Food Biological Resources Improvement and Valorisation (BIOGEST-SITEIA), University of Modena and Reggio Emilia, Via Amendola 2, 42122 Reggio Emilia, Italy
| | - Giovanna Minelli
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42122 Reggio Emilia, Italy; Interdepartmental Research Centre for Agri-Food Biological Resources Improvement and Valorisation (BIOGEST-SITEIA), University of Modena and Reggio Emilia, Via Amendola 2, 42122 Reggio Emilia, Italy
| | - Domenico Pietro Lo Fiego
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42122 Reggio Emilia, Italy; Interdepartmental Research Centre for Agri-Food Biological Resources Improvement and Valorisation (BIOGEST-SITEIA), University of Modena and Reggio Emilia, Via Amendola 2, 42122 Reggio Emilia, Italy
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Polyphenols: Natural Antioxidants to Be Used as a Quality Tool in Wine Authenticity. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10175908] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Polyphenols are a diverse group of compounds possessing various health-promoting properties that are of utmost importance for many wine sensory attributes. Apart from genetic and environmental parameters, the implementation of specific oenological practices as well as the subsequent storage conditions deeply affect the content and nature of the polyphenols present in wine. However, polyphenols are effectively employed in authenticity studies. Provision of authentic wines to the market has always been a prerequisite meaning that the declarations on the wine label should mirror the composition and provenance of this intriguing product. Nonetheless, multiple cases of intentional or unintentional wine mislabeling have been recorded alarming wine consumers who demand for strict controls safeguarding wine authenticity. The emergence of novel platforms employing instrumentation of exceptional selectivity and sensitivity along with the use of advanced chemometrics such as NMR (nuclear magnetic resonance)- and MS (mass spectrometry)-based metabolomics is considered as a powerful asset towards wine authentication.
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Di Gaspero M, Ruzza P, Hussain R, Honisch C, Biondi B, Siligardi G, Marangon M, Curioni A, Vincenzi S. The Secondary Structure of a Major Wine Protein is Modified upon Interaction with Polyphenols. Molecules 2020; 25:E1646. [PMID: 32260104 PMCID: PMC7180857 DOI: 10.3390/molecules25071646] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2020] [Revised: 04/01/2020] [Accepted: 04/01/2020] [Indexed: 01/20/2023] Open
Abstract
Polyphenols are an important constituent of wines and they are largely studied due to their antioxidant properties and for their effects on wine quality and stability, which is also related to their capacity to bind to proteins. The effects of some selected polyphenols, including procyanidins B1 and B2, tannic acid, quercetin, and rutin, as well as those of a total white wine procyanidin extract on the conformational properties of the major wine protein VVTL1 (Vitis vinifera Thaumatin-Like-1) were investigated by Synchrotron Radiation Circular Dichroism (SRCD). Results showed that VVTL1 interacts with polyphenols as demonstrated by the changes in the secondary (far-UV) and tertiary (near-UV) structures, which were differently affected by different polyphenols. Additionally, polyphenols modified the two melting temperatures (TM) that were found for VVTL1 (32.2 °C and 53.9 °C for the protein alone). The circular dichroism (CD) spectra in the near-UV region revealed an involvement of the aromatic side-chains of the protein in the interaction with phenolics. The data demonstrate the existence of an interaction between polyphenols and VVTL1, which results in modification of its thermal and UV denaturation pattern. This information can be useful in understanding the behavior of wine proteins in presence of polyphenols, thus giving new insights on the phenomena that are involved in wine stability.
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Affiliation(s)
- Mattia Di Gaspero
- Department of Land, Environment, Agriculture and Forestry (TESAF), University of Padua, Viale dell’Università, 16, 35020 Legnaro (PD), Italy;
| | - Paolo Ruzza
- Institute of Biomolecular Chemistry of CNR, Padua Unit, via Marzolo 1, 35131 Padua, Italy; (P.R.); (C.H.); (B.B.)
| | - Rohanah Hussain
- Diamond Light Source Ltd., Harwell Science and Innovation Campus, Didcot, Oxfordshire OX11 0DE, UK; (R.H.); (G.S.)
| | - Claudia Honisch
- Institute of Biomolecular Chemistry of CNR, Padua Unit, via Marzolo 1, 35131 Padua, Italy; (P.R.); (C.H.); (B.B.)
- Department of Chemical Sciences, University of Padua, Via Marzolo 1, 35131 Padua, Italy
| | - Barbara Biondi
- Institute of Biomolecular Chemistry of CNR, Padua Unit, via Marzolo 1, 35131 Padua, Italy; (P.R.); (C.H.); (B.B.)
| | - Giuliano Siligardi
- Diamond Light Source Ltd., Harwell Science and Innovation Campus, Didcot, Oxfordshire OX11 0DE, UK; (R.H.); (G.S.)
| | - Matteo Marangon
- Department of Agronomy, Food, Natural Resources Animals and Environment (DAFNAE), University of Padua, Viale dell’Università, 16, 35020 Legnaro (PD), Italy; (A.C.); (S.V.)
| | - Andrea Curioni
- Department of Agronomy, Food, Natural Resources Animals and Environment (DAFNAE), University of Padua, Viale dell’Università, 16, 35020 Legnaro (PD), Italy; (A.C.); (S.V.)
| | - Simone Vincenzi
- Department of Agronomy, Food, Natural Resources Animals and Environment (DAFNAE), University of Padua, Viale dell’Università, 16, 35020 Legnaro (PD), Italy; (A.C.); (S.V.)
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21
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Caffrey AJ, Lerno LA, Zweigenbaum J, Ebeler SE. Direct Analysis of Glycosidic Aroma Precursors Containing Multiple Aglycone Classes in Vitis vinifera Berries. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:3817-3833. [PMID: 32129620 DOI: 10.1021/acs.jafc.9b08323] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
Ultra-high-performance liquid chromatography (UHPLC) accurate mass tandem mass spectrometry is a powerful tool for identifying and profiling plant metabolites. Here, we describe an approach to characterize glycosidically bound precursors of monoterpenoids, norisoprenoids, volatile phenols, aliphatic alcohols, and sesquiterpenoids in grapes. Chromatographic separation of glycosylated compounds was evaluated using phenyl-hexyl (reverse phase), glycan/hydrophilic interaction, and porous graphitic carbon (PGC) stationary phases. PGC provided the best UHPLC separation for 102 tentatively identified aroma precursors in Vitis vinifera L. cv. Riesling and Muscat of Alexandria berries. Monoterpene-triol, monoterpene-tetraol, and sesquiterpenol glycosides were tentatively identified for the first time in grapes, and a C6-alcohol trisaccharide was tentatively identified for the first time in any plant. Comparison of glycosylated aroma molecules in Riesling and Muscat of Alexandria grapes showed that the two varieties were distinguishable based on relative abundances of shared glycosides and the presence of glycosides unique to a single variety.
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Affiliation(s)
- Andrew J Caffrey
- Department of Viticulture and Enology, University of California, Davis, California 95616, United States
- Food Safety and Measurement Facility, University of California, Davis, California 95616, United States
| | - Larry A Lerno
- Department of Viticulture and Enology, University of California, Davis, California 95616, United States
- Food Safety and Measurement Facility, University of California, Davis, California 95616, United States
| | - Jerry Zweigenbaum
- Agilent Technologies, Inc., Wilmington, Delaware 19808, United States
| | - Susan E Ebeler
- Department of Viticulture and Enology, University of California, Davis, California 95616, United States
- Food Safety and Measurement Facility, University of California, Davis, California 95616, United States
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22
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Stój A, Kapusta I, Domagała D. Classification of Red Wines Produced from Zweigelt and Rondo Grape Varieties Based on the Analysis of Phenolic Compounds by UPLC-PDA-MS/MS. Molecules 2020; 25:molecules25061342. [PMID: 32188007 PMCID: PMC7145314 DOI: 10.3390/molecules25061342] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2020] [Revised: 03/10/2020] [Accepted: 03/12/2020] [Indexed: 12/11/2022] Open
Abstract
The authentication of grape variety from which wine is produced is necessary for protecting a consumer from adulteration and false labelling. The aim of this study was to analyze phenolic compounds in red monovarietal wines produced from Zweigelt (Vitis vinifera) and Rondo (non-Vitis vinifera) varieties while using the UPLC-PDA-MS/MS method and to assess whether these wines can be classified according to grape variety that is based on chemometric analysis. Fifty-five phenolic compounds belonging to five classes—anthocyanins, flavonols, flavan-3-ols, phenolic acids, and stilbenes—were identified and quantified in Zweigelt and Rondo wines. The wines of the Zweigelt variety were characterized by lower concentrations of phenolic compounds than those of the Rondo variety. Furthermore, wines of the Zweigelt variety contained the highest concentrations of flavan-3-ols, and wines of the Rondo variety—the highest concentrations of anthocyanins. Hierarchical cluster analysis (HCA) revealed that Zweigelt wines and Rondo wines formed two separate groups. The Rondo group was divided into two subgroups, differing in type of malolactic fermentation (spontaneous or induced). Phenolic compounds analysis by means of UPLC-PDA-MS/MS combined with HCA is a useful tool for the classification of red wines that were produced from Zweigelt and Rondo grape varieties, regardless of yeast strain and type of malolactic fermentation.
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Affiliation(s)
- Anna Stój
- Department of Biotechnology, Microbiology and Human Nutrition, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, 8 Skromna Street, 20-704 Lublin, Poland
- Correspondence: ; Tel.: +48-81-4623380
| | - Ireneusz Kapusta
- Department of Food Technology and Human Nutrition, College of Natural Science, Rzeszów University, 4 Zelwerowicza Street, 35-601 Rzeszów, Poland;
| | - Dorota Domagała
- Department of Applied Mathematics and Computer Science, Faculty of Production Engineering, University of Life Sciences in Lublin, 28 Głęboka Street, 20-612 Lublin, Poland;
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23
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Abstract
This Special Issue concerns wine traceability, a central theme in the current world market where consumers are increasingly demanding the quality and origin of food and drink [...]
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Andrei V, Copolovici D, Munteanu FD, Ngounou Wetie AG, Mihai I, Darie CC, Vasilescu A. Detection of Biomedically Relevant Stilbenes from Wines by Mass Spectrometry. ADVANCES IN EXPERIMENTAL MEDICINE AND BIOLOGY 2019; 1140:665-684. [PMID: 31347078 DOI: 10.1007/978-3-030-15950-4_40] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
Stilbenes represent a class of compounds with a common 1,2-diphenylethylene backbone that have shown extraordinary potential in the biomedical field. As the most well-known example, resveratrol proved to have anti-aging effects and significant potential in the fight against cardiovascular diseases and some types of cancer. Mass spectrometry is an analytical method of critical importance in all studies related to stilbenes that are important in the biomedical field. From the discovery of new natural compounds and mapping the grape metabolome up to advanced investigations of stilbenes' potential for the protection of human health in clinical studies, mass spectrometry has provided critical analytical information. In this review we focus on various approaches related to mass spectrometry for the detection of stilbenes-such as coupling with chromatographic separation methods and direct infusion-with presentation of some illustrative applications. Clearly, the potential of mass spectrometry for assisting in the discovery of new stilbenes of biomedical importance, elucidating their mechanisms of action and quantifying minute quantities in complex matrices is far from being exhausted.
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Affiliation(s)
| | - Dana Copolovici
- Faculty of Food Engineering, Tourism and Environmental Protection, "Aurel Vlaicu" University of Arad, Arad, Romania
| | - Florentina-Daniela Munteanu
- Faculty of Food Engineering, Tourism and Environmental Protection, "Aurel Vlaicu" University of Arad, Arad, Romania
| | - Armand G Ngounou Wetie
- Biochemistry & Proteomics Group, Department of Chemistry & Biomolecular Science, Clarkson University, Potsdam, NY, USA
| | - Iuliana Mihai
- International Centre of Biodynamics, Bucharest, Romania
| | - Costel C Darie
- Biochemistry & Proteomics Group, Department of Chemistry & Biomolecular Science, Clarkson University, Potsdam, NY, USA
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