Proanthocyanidin screening by LC-ESI-MS of Portuguese red wines made with teinturier grapes

• Type: Article in International Scientific Journal
• Date: 2016

Authors

Teixeira, N (Author) Other; Azevedo, J (Author) FCUP; Nuno Mateus (Author) FCUP; Victor de Freitas (Author) FCUP

Journal

Title: Food Chemistry

Vol. 190

Pages: 300-307

ISSN: 0308-8146

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 33 Citations

Scopus - 34 Citations

Other information

Authenticus ID: P-00G-5SS

DOI: 10.1016/j.foodchem.2015.05.065

Abstract (EN): Proanthocyanidins (PAs) are one of the most important polyphenolic compounds in wine. Among PAs, prodelphinidin (PD) dimers and trimers have not been widely detected in wines due to the lack of available commercial standards and the difficulty to detect and isolate them from natural sources. LC-ESI-MS (liquid chromatography-electrospray ionization-mass spectrometry) with the right chromatographic conditions has proven to be a powerful tool for PAs detection and identification in complex samples. This technique has been applied to an exhaustive study of PA composition of two Portuguese red wines made with teinturier grapes, especially for the identification of PD dimers and trimers. Tandem mass spectrometry (MS/MS) with ion trap provided additional information about the structures of these compounds through the fragmentation patterns of the pseudomolecular ions. A LC-ESI-MS method was optimized and 41 different compounds were found. Among them are included 8 PD dimers and 13 PD trimers.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 8