Various applications of liquid chromatography–mass spectrometry to the analysis of phenolic compounds

Pérez‐Magariño, Silvia; Revilla, I.; González-SanJosé, María L.; Beltrán, Sagrario

doi:10.1016/s0021-9673(99)00255-1

Cited by 117 publications

(63 citation statements)

References 15 publications

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“…By connecting the LC/ESI-MS system to the probe of the mass spectrometer via the UV cell outlet, LC-UV chromatograms and spectra can also be recorded. Compounds such as vanillin and phenolic acid present in wine can be detected by LC/ESI-MS analysis [43]. To achieve structural and semiquantitative information on the anthocyanins from grapes, ESI-MS/MS direct-injection analysis of extract can be performed.…”

Section: Grapes and Wines -Advances In Production Processing Analysmentioning

confidence: 99%

“…But since most phenolic acids in wine are not detectable in this mode, the negative ionization mode is preferable to work with (see an example in Figure 11) [43].…”

Section: Grapes and Wines -Advances In Production Processing Analysmentioning

confidence: 99%

“…The solvent is removed under vacuum, then the residue is dissolved in 2 mL of methanol/water (1:1) and the solution is filtrated prior to analysis [45]. The compounds identified by LC-ESI-MS are reported in Table 5 [43]. …”

Section: Grapes and Wines -Advances In Production Processing Analysmentioning

confidence: 99%

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The Evolution of Polyphenols from Grapes to Wines

Niculescu¹,

Paun²,

Ionete³

2018

Grapes and Wines - Advances in Production, Processing, Analysis and Valorization

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Polyphenols play an important role in the quality of wines, due to their contribution to the wine sensory properties: color, astringency and bitterness. They act as antioxidants, having positive role in human health. They can be divided into non-flavonoid (hydroxybenzoic and hydroxycinnamic acids and stilbenes) and flavonoid compounds (anthocyanins, flavan-3-ols and flavonols). Anthocyanins are responsible for the color of red grapes and wines, hydroxycinnamic and hydroxybenzoic acids act as copigments, stilbenes as antioxidants and the flavan-3-ols are mainly responsible for the astringency, bitterness and structure of wines, being involved also in the color stabilization during aging. This chapter will focus on the chemical structures of the main polyphenols, their identification and quantification in grapes and wines by advanced analytical techniques, highlighting also the maceration and aging impact on the polyphenols evolution. The factors influencing the phenolic accumulation in grapes are also reviewed, emphasizing as well the relationship between phenolic content in grapes versus wine. Polyphenolic changes during the wine making process are highlighted along with the main polyphenol extraction methods and analysis techniques. This research will contribute to the improvement in the knowledge of polyphenols: their presence in grapes, the relationship with wine quality and the influence of the external factors on their evolution.

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Section: Grapes and Wines -Advances In Production Processing Analysmentioning

confidence: 99%

“…But since most phenolic acids in wine are not detectable in this mode, the negative ionization mode is preferable to work with (see an example in Figure 11) [43].…”

Section: Grapes and Wines -Advances In Production Processing Analysmentioning

confidence: 99%

See 1 more Smart Citation

The Evolution of Polyphenols from Grapes to Wines

Niculescu¹,

Paun²,

Ionete³

2018

Grapes and Wines - Advances in Production, Processing, Analysis and Valorization

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“…Scan mode is also used. The LC-MS analysis was based in a method described by Pérez-Magariño et al (1999).…”

Section: Lc-ms Conditionsmentioning

confidence: 99%

Antimycobacterial Activity Some Different Lamiaceae Plant Extracts Containing Flavonoids and Other Phenolic Compounds

Aşkun¹,

Tümen²,

Satıl³

et al. 2012

Understanding Tuberculosis - New Approaches to Fighting Against Drug Resistance

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“…For example, the fingerprints of Pinot noir wine contained the ions of: m/z 289 (catechin or epicatechin), m/z 577 (dimeric procianidin) and m/z 865 (trimeric procianidin), identified by comparison with literature (PÉREZ-MAGARIÑO et al, 1999;MONAGAS et al, 2003), as well as the ion of m/z 245, observed in the previous study (CATHARINO et al, 2006). Mixtures of one-year-old samples of Pinot noir and Merlot presented fingerprints as shown in Figure 1 MIX, contained ions observed in both varieties of wine.…”

Section: Ms or Msmentioning

confidence: 99%