HPLC separation of benzoic and hydroxycinnamic acids in wines

Barroso, Carmelo Garcı́a; Torrijos, Rafael Cela; Pérez-Bustamante, J.A.

doi:10.1007/bf02263033

Cited by 28 publications

(8 citation statements)

References 5 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…For the analysis of biophenols several techniques have been proposed such as GC-MS 1-3 , HPLC [4][5][6][7][8][9][10][11][12][13][14][15][16] , HPLC-MS [17][18][19][20] . In our laboratory some researches have been carried out on complex matrices like wine.…”

Section: Introductionmentioning

confidence: 99%

Identification of Compounds in Wine by HPLC—Tandem Mass Spectrometry

et al. 2004

View full text Add to dashboard Cite

In this work several compounds were detected in wines by HPLC-tandem mass spectrometry. In particular cinnamic and benzoic acids, tyrosol, apigenin-7-glucoside and luteolin-7-glucoside were identified and quantified in Italian wines. Red wines show bigger amount of cinnamic and benzoic acids than white wines. tyrosol is in bigger amount with respect to two flavones: luteolin-7-glucoside and apigenin-7-glucoside. These last two flavones are only in some wine, but it can be important to detect the presence of different substances in small amount to be able to characterize a wine.

show abstract

Section: Introductionmentioning

confidence: 99%

Identification of Compounds in Wine by HPLC—Tandem Mass Spectrometry

et al. 2004

View full text Add to dashboard Cite

show abstract

“…3,4,5-THBA is reported to be present abundantly in tea, grapes, berries and chestnut [75]. All of these HBAs that have been demonstrated to be effective against cancer cell growth is also interestingly reported to be present in red wine along with 2,4,6-THBA [82]. These reports suggest that the presence of these HBAs of plant origin may have a positive effect on gut health that includes prevention of CRC.…”

Section: Other Dietary Sources Of Hbasmentioning

confidence: 83%

Do Aspirin and Flavonoids Prevent Cancer through a Common Mechanism Involving Hydroxybenzoic Acids?—The Metabolite Hypothesis

et al. 2020

View full text Add to dashboard Cite

Despite decades of research to elucidate the cancer preventive mechanisms of aspirin and flavonoids, a consensus has not been reached on their specific modes of action. This inability to accurately pinpoint the mechanism involved is due to the failure to differentiate the primary targets from its associated downstream responses. This review is written in the context of the recent findings on the potential pathways involved in the prevention of colorectal cancers (CRC) by aspirin and flavonoids. Recent reports have demonstrated that the aspirin metabolites 2,3-dihydroxybenzoic acid (2,3-DHBA), 2,5-dihydroxybenzoic acid (2,5-DHBA) and the flavonoid metabolites 2,4,6-trihydroxybenzoic acid (2,4,6-THBA), 3,4-dihydroxybenzoic acid (3,4-DHBA) and 3,4,5-trihydroxybenzoic acid (3,4,5-THBA) were effective in inhibiting cancer cell growth in vitro. Limited in vivo studies also provide evidence that some of these hydroxybenzoic acids (HBAs) inhibit tumor growth in animal models. This raises the possibility that a common pathway involving HBAs may be responsible for the observed cancer preventive actions of aspirin and flavonoids. Since substantial amounts of aspirin and flavonoids are left unabsorbed in the intestinal lumen upon oral consumption, they may be subjected to degradation by the host and bacterial enzymes, generating simpler phenolic acids contributing to the prevention of CRC. Interestingly, these HBAs are also abundantly present in fruits and vegetables. Therefore, we suggest that the HBAs produced through microbial degradation of aspirin and flavonoids or those consumed through the diet may be common mediators of CRC prevention.

show abstract

“…The most commonly utilized technique for the determination of the phenolic acid content of beverages is HPLC with UV or electrochemical detection. [3][4][5][6][7][8] Preconcentration techniques are typically required to detect the phenolic acids in beverage samples using UV detection. [3][4][5] Significantly lower detection limits have been achieved by electrochemical detection.…”

mentioning

confidence: 99%

“…[3][4][5][6][7][8] Preconcentration techniques are typically required to detect the phenolic acids in beverage samples using UV detection. [3][4][5] Significantly lower detection limits have been achieved by electrochemical detection. [6][7][8] The electrochemical properties of the phenolic acids can also provide a second method of identification in addition to retention time.…”

mentioning

confidence: 99%