Solid cation exchange phase to remove interfering anthocyanins in the analysis of other bioactive phenols in red wine

Abstract

Bioactive phenols (BPs) are often targets in red wine analysis. However, other compounds interfere in the liquid chromatography methods used for this analysis. Here, purification procedures were tested to eliminate anthocyanin interference during the determination of 19 red-wine BPs. Liquid chromatography, coupled to a diode array detector (HPLC-DAD) and a mass spectrometer (UPLC-MS), was used to compare the direct injection of the samples with solid-phase extractions: reversed-phase (C18) and strong cation-exchange (SCX). The HPLC-DAD method revealed that, out of 13BPs, only six are selectively analyzed with or without C18 treatment, whereas SCX enabled the detection of all BPs. The recovery with SCX was above 86.6% for eight BPs. Moreover, UPLC-MS demonstrated the potential of SCX sample preparation for the determination of 19BPs. The developed procedure may be extended to the analysis of other red wine molecules or to other analytical methods where anthocyanins may interfere.

Development and Validation of a UPLC-ESI-MS Method for Quantitation of the Anti-Alzheimer Drug Galantamine and other Amaryllidaceae Alkaloids in Plants

“…This strategy seems to be particularly useful when the alkaloids of interest are not abundant or the availability of plant material is limited. 33 Also, the chromatographic separation of the alkaloids was optimized with respect to the sample temperature (10 and 20 °C), injection volume (2 and 5 µL) and column temperature (30, 40 and 50 °C). The sample temperature and injection volume sample did not affect the chromatographic response.…”

Validation of a chromatographic method to routine analysis of trans-resveratrol and quercetin in red wines

“…Baptista et al (2001), Careri et al (2003), and Silva et al (2017a) validated a method by HPLC-DAD; however, these authors applied it for 60, 35, and 30 min, respectively. Fontana & Bottini (2014) and Silva et al (2017b) validated a method by HPLC-DAD which requires a complex sample preparation. Silva et al (2011), Silva et al (2017b), and Vrhovsek et al (2012 validated methods for assaying various polyphenols in wines using the UPLC equipment.…”

“…Fontana & Bottini (2014) and Silva et al (2017b) validated a method by HPLC-DAD which requires a complex sample preparation. Silva et al (2011), Silva et al (2017b), and Vrhovsek et al (2012 validated methods for assaying various polyphenols in wines using the UPLC equipment.…”

“…The possible reason for this high-time taking is the simultaneous analysis of trans-resveratrol, quercetin, and other bioactive polyphenol markers in red wines. In many of these cases, even the sample preparation requires a laborious and costly procedure (Baptista et al, 2001;Malovaná et al, 2001;Monagas et al, 2005;Ignat et al, 2011;Fontana & Bottini, 2014;Silva et al, 2017b). However, it has been observed that when the goal is the exclusive determination of transresveratrol and quercetin, the time of analysis can be greatly reduced, and the sample manipulation can be simplified, maintaining the results trustable.…”

Recent Advances in Techniques for Flavor Recovery in Liquid Food Processing

“…Flavor-active compounds, which are normally present in beverages and liquid foods, are various organic compounds, typically present at low concentrations (ppm levels). Different classes of these organic compounds, which can be regarded as aromas, for instance, are aldehydes [36,55,95], esters [23,57,106], carboxylic acids [27,98], phenols [26,49,91,110], hydrocarbons [76], ketones [34], and terpenes [31,54]. These flavor-active components are widely used in beverage industry with the largest market in North America, followed by Asia-pacific and Europe [59].…”