Analytical characterization of wine and its precursors by capillary electrophoresis

Abstract

The accurate determination of marker chemical species in grape, musts, and wines presents a unique analytical challenge with high impact on diverse areas of knowledge such as health, plant physiology, and economy. Capillary electromigration techniques have emerged as a powerful tool, allowing the separation and identification of highly polar compounds that cannot be easily separated by traditional HPLC methods, providing complementary information and permitting the simultaneous analysis of analytes with different nature in a single run. The main advantage of CE over traditional methods for wine analysis is that in most cases samples require no treatment other than filtration. The purpose of this article is to present a revision on capillary electromigration methods applied to the analysis of wine and its precursors over the last decade. The current state of the art of the topic is evaluated, with special emphasis on the natural compounds that have allowed wine to be considered as a functional food. The most representative revised compounds are phenolic compounds, amino acids, proteins, elemental species, mycotoxins, and organic acids. Finally, a discussion on future trends of the role of capillary electrophoresis in the field of analytical characterization of wines for routine analysis, wine classification, as well as multidisciplinary aspects of the so-called "from soil to glass" chain is presented.

Recent advances in the application of capillary electromigration methods for food analysis and Foodomics

“…Thus, scientific community is increasingly interested in the knowledge of precise chemical characterization of wines. For that purpose, CE has emerged as a very powerful tool for characterization of wines . Most of wine benefits on health have been associated with its antioxidant activity, which is mainly ascribed to its phenolic content .…”

Comprehensive two-dimensional liquid chromatographic analysis of anthocyanins

“…Various techniques such as thin layer chromatography (TLC) [69], capillary electrophoresis (CE) [70,71], have been used for the separation of anthocyanins, although high performance liquid chromatography (HPLC) is by far the most widely used chromatographic method for these compounds. Especially in the last 2 decades, mass spectrometry (MS) has also found extensive application in anthocyanin analysis, with ionisation methods such as matrix assisted laser desorption ionisation (MALDI) [72,73], electrospray ionisation (ESI) [74,75], atmospheric pressure chemical ionisation (APCI) [76,77] [78,79] having been applied.…”

Recent advances in amino acid analysis by capillary electromigration methods, 2011–2013

“…Three revues appeared reporting on CE on plants (Triticum and legumes) and for biomolecules in food and beverages (electomigration, microchips, CE/MS and chiral‐CE) and one focused more especially on wine and grape derivatives .…”