Assessment of the Bioactive Compounds in White and Red Wines Enriched with a Primula veris L.

Abstract

The aim of this paper was to analyze selected physicochemical properties and the pro-health potential of wines produced in southeastern Poland, in the Subcarpathian region, and commercial Carlo Rossi wines enhanced with cowslip (Primula veris L.). This study used ultra-performance reverse-phase liquid chromatography (UPLC)-PDA-MS/MS to perform most of the analysis, including the polyphenolic compounds and saponin content in wines enriched by Primula veris L. The initial anthocyanin content in Subcarpathian (Regional) red wine samples increased four times to the level of 1956.85 mg/L after a 10% addition of Primula veris L. flowers. For white wines, a five-fold increase in flavonol content was found in Subcarpathian (Regional) and wine samples, and an almost 25-fold increase in flavonol content was found in Carlo Rossi (Commercial) wine samples at the lowest (2.5%) Primula veris L. flower addition. Qualitative analysis of the regional white wines with a 10% Primula veris L. flower enhancement demonstrated the highest kaempferol content (197.75 mg/L) and a high quercetin content (31.35 mg/L). Thanks to wine enrichment in triterpenoid saponins and in polyphenolic compounds from Primula veris L. flowers, which are effectively extracted to wine under mild conditions, both white and red wines can constitute a highly pro-health component of diets, which is valuable in preventing chronic heart failure.

Bioactive Phenolic Compounds from Primula veris L.: Influence of the Extraction Conditions and Purification

“…The antioxidant capacity of the tested extracts was highly correlated with the levels of the phenolic content obtained both by TPC and HPLC, regardless of the extraction method used (r = 0.961 for TPC and DPPH, r = 0.974 for TPC and FRAP, r = 0.937 for TPC and ABTS, r = 0.929 for HPLC analysis and DPPH, r = 0.955 for HPLC analysis and FRAP, r = 0.941 for HPLC analysis and ABTS). This confirms previous observations that phenolic compounds are largely responsible for the antioxidant activity [ 18 ]. High correlation between TPC and the total phenolic content obtained by the HPLC method was observed (r = 0.94), as well as between antioxidant activity measurement by different tests (r = 0.961 for DPPH vs. FRAP, r = 0.977 for DPPH vs. ABTS and r = 0.947 for ABTS vs. FRAP).…”

“…An optimal method to combine the extraction and purification techniques is the use of ultrasound and solid-phase extraction (SPE), which provide the best extraction efficiencies and allow an easy, quick, and selective method to clean the test sample and even concentrate it if required. Tarapatskyy et al [ 18 ] used a solid-phase extraction technique in their research. They thus purified wine samples enriched with the fresh flowers of Primula veris L. and macerates prepared with 40%, 70%, and 96% ethanol with the addition of cowslip.…”

Extraction of Anthocyanins and Total Phenolic Compounds from Açai (Euterpe oleracea Mart.) Using an Experimental Design Methodology. Part 3: Microwave-Assisted Extraction

“…Several research resolution when working at high pressure levels. Both systems have been used to identify phenolic compounds and anthocyanins in maoluang fruits [45], primula [46], andeanfruit [47], lotus seed [48], and açai [10,49], among others.…”

Chemical/Instrumental Approaches to the Evaluation of Wine Chemistry

“…In addition, information related to wine sensorial properties, contaminants, authenticity, and chemometric tools used for data treatment will be described in this issue. Thus, this Special Issue includes eight publications using different analytical approaches for the evaluation of wine chemistry [7][8][9][10][11][12][13][14]. Regarding gas chromatography, Sancho-Galán et al [11] used gas chromatograph equipped with a flame ionization detector (GC-FID) to study the use of bee pollen as a flor velum activator in biological aging wines.…”

“…Related to liquid chromatography, Tarapatskyy et al [13] used ultra-performance reverse-phase liquid chromatography tandem mass spectrometry (UPLC-MS/MS) to assess the bioactive compounds in white and red wines enriched with a Primula veris L. In addition, a novel and accurate method based on ultrahigh performance liquid chromatography (UHPLC) with a photo-diode array detector (PDA) and charged aerosol detector (CAD) was developed for simultaneously determining nine sweeteners (most authorized for use in China) in white spirits by Ma et al [8].…”