High-Throughput Quantification of 32 Bioactive Antioxidant Phenolic Compounds in Grapes, Wines and Vinification Byproducts by LC–MS/MS

Abstract

The well-established, health-benefitting effects of grapevines and derivatives (wines and vinification byproducts) are attributed to their antioxidant phenolic content. The dearth of an efficient method for the simultaneous quantitation of antioxidant phenolics prompted us to develop a novel method utilizing triple quadrupole LC–MS/MS for the accurate, fast, simultaneous quantitation of the 32 most abundant grapevine phenolics. The fully validated, novel method is capable to simultaneously record the quantitative presence of 12 phenolic acids, 19 polyphenols and coniferyl aldehyde (a phenolic compound extracted from cork stoppers into wines) and is applicable for the determination of antioxidant phenolics content of grape berries, pomace, stems and wines. Its utility was demonstrated for three native Greek grapevine varieties, two red (Mandilaria and Aidani mavro) and one white (Monemvassia). Results herein highlighted the stems of the Monemvassia white variety as particularly rich in antioxidant phenolics such as the flavonol monomer (+)-catechin (387 mg/Kg) and the dimer procyanidin B1 (400 mg/Kg) along with stilbene phytoalexin trans-resveratrol (24 mg/Kg). These results are in line with the TPC, TFC and TTC content of stems and the determined antioxidant capacities, highlighting the stems of this Vitis vinifera variety as potentially exploitable source of antioxidant phenolics.

Immune-Related Gene Expression Profiling of Broiler Chickens Fed Diets Supplemented with Vinification Byproducts: A Valorization Approach II

“…Total antioxidant capacity was triplicately estimated using DPPH and FRAP methods according to Myrtsi et al [ 17 ]. Briefly, 30 µL of each byproduct extract was incubated with 175 µL of 0.1 M methanolic solution of DPPH for 40 min at 25 °C.…”

Pre-Harvest Benzothiadiazole Spraying Promotes the Cumulation of Phenolic Compounds in Grapes

“…Phenolic compounds have peculiar characteristics and are crucial to the metabolism and quality of grapes [ 62 ]. The phenolic composition considerably influences the taste, color, aroma, astringency, aging behavior, antioxidant activity, health qualities, and end-product quality of grape berries [ 40 , 63 , 64 ].…”

“…The veraison is the critical period in grapes during which phenols develop [ 52 ]. Phenolic compounds are usually synthesized from phenylalanine or tyrosine through the shikimic acid pathway in plant intracellular organs during the growth of plants [ 27 , 64 , 66 ]. They consist of an aromatic ring with one or more hydroxyl substituents and range from monomeric molecules to highly polymerized compounds [ 66 , 94 ].…”

Gluten-Free Bread Enriched with Artichoke Leaf Extract In Vitro Exerted Antioxidant and Anti-Inflammatory Properties

“…Many foods are natural sources of flavonoids and polyphenols [ 17 ], such as fruits and vegetables, including grapes/wine [ 18 ], berries [ 19 ], citrus fruits [ 20 ], pomegranates [ 21 ], and spices (e.g., oregano, thyme, rosemary, sage) [ 22 ], suggesting that the diet can be considered as a tool to provide antioxidants to consumers without resorting to drug treatments. Even the artichoke plant ( Cynara cardunculus L.) is an excellent candidate for being considered a healthy food due to having antioxidant properties.…”