Phenolic and Anthocyanin Profile of Valea Calugareasca Red Wines by HPLC-PDA-MS and MALDI-TOF Analysis

Abstract

The quality of red wines is given by phenolic compounds and anthocyanins and is associated with colour, taste and therapeutic effects on human health. This work aims to provide a detailed profile of phenolic compounds and anthocyanins that are found in five red wine samples from Dealu Mare-Valea Calugareasca region. The phenolic and anthocyanin profiles of the red wine samples were determined by high-performance liquid chromatography-photodiode arraymass spectrometry and matrix-assisted laser desorption/ ionisation-time of flight, respectively. The results obtained showed that Feteasca Neagra had the highest content of phenolic compounds followed by Pinot Noir while the preponderant compound was gallic acid. Amongst anthocyanins, malvidin was found to be the major compound and the highest anthocyanin content was found also for Feteasca Neagra wine. A simple high-performance liquid chromatographyphotodiode array-mass spectrometry method was developed, optimised and applied for the quantification of phenolic compounds in red wine samples from Dealu Mare-Valea Calugareasca region. In the same time, a rapid matrixassisted laser desorption/ionisation-time of flight method that does not need sample preparation was applied for the identification of anthocyanins. Moreover, the phenolic and anthocyanin composition of red wines from Dealu Mare-Valea Calugareasca region is reported for the first time. The phenolic and anthocyanin profile determination will be beneficial for the Romanian winemakers to produce high-quality red wines.

Effects of a diet containing dried grape pomace on blood metabolites and milk composition of dairy cows

“…Gallic acid and epicatechin were found in the highest amounts, with the subsequent polyphenol compounds classified as (Table 4): gallic acid > epicatechin > ellagic acid > quercetin > quercetin 3--D-glucoside > myricetin > catechin. Analyzing the polyphenol compounds from Romanian red wines provided by the same winery (Valea Calugareasca) 21 lead to a similar profile of polyphenols, which suggests that this wine industry by-product retains the same polyphenolic profile as the grape source. Moreover, for gallic acid, the amount is higher in GP compared to the mean content in the wines (67.58 versus 54.34 mg L −1 ).…”

“…The system was coupled to a mass spectrometer (MS) detector, LCMS‐2010 detector, equipped with electrospray ionization interface. The chromatographic measurements were performed according to the method of Alecu et al with slight modifications in terms of the analytical column and elution time. The mobile phase consisted of water adjusted to pH 3.00 with formic acid (to improve ionization and resolution) as solvent A and acetonitrile adjusted to pH 3.00 with formic acid as solvent B.…”

Determination of Anthocyanin and Volatile Profile of Wines from Varieties Yiannoudi and Maratheftiko from the Island of Cyprus

“…Alecu et al [13] investigated the anthocyanin profile of indigenous and international varieties grown in Romania. The anthocyanin profile varied according to the grape variety and was composed of monoglucoside, acetylglucoside and p-coumaroylglucoside derivatives [14].…”

Characterization of the Phenolics and Free Radical Scavenging of Romanian Red Wine

“…The identification of flavonols (myricetin and quercetin), flavanols (catechin and epicatechin), and acids (gallic acid and caffeic acid) was made according to a high-performance liquid chromatography-mass spectrometry method previously reported by our group (Alecu et al 2016). A volume of 20 µL of sample, previously passed through a 0.2-µm polytetrafluoroethylene membrane filter, was introduced into a Nucleosil 100-3.5 C18 Kromasil, 100 × 2.1 mm column and eluted with water (solvent A) and acetonitrile (solvent B), both adjusted to pH 3.0 with formic acid.…”

“…A group from Greece had classified red and white wine according to their antioxidant responses using spectrophotometric methods (Fotakis et al 2012). In this work, the novelty consists of the characterization and quantification of monomeric phenols by high-performance liquid chromatography -mass spectrometry as reported by our group (Alecu et al 2016). …”