Identification and quantification of 56 targeted phenols in wines, spirits, and vinegars by online solid-phase extraction – ultrahigh-performance liquid chromatography – quadrupole-orbitrap mass spectrometry

Barnaba, C.; Dellacassa, Eduardo; Nicolini, G.; Nardin, T.; Malacarne, M.; Larcher, R.

doi:10.1016/j.chroma.2015.10.085

Cited by 56 publications

(53 citation statements)

References 47 publications

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“…Median superscript letters on the same row indicate significant differences between ageing times for the same treatment treatments, it had a median content notably higher (almost double) for OT wines as observed in a previous work by Guzzon et al (2013). All the variations described for hydroxybenzochetonic derivatives (methyl vanillate, isoacetosyringone, aceto-and isoacetovanillone), and hydroxybenzoic acids (gallic, salicylic, protocatechuic and vanillic acid) were consistent with earlier results for red wines (Barnaba et al 2015). However, compounds with a possible impact on wine aroma, being vanillin derivatives and mostly related to wood transfer in barrel-aged products, such as aceto-, isoacetovanillone, methyl vanillate, vanillic acid and vanillin itself, were generally higher in wines aged in OT barrels as compared to those from differently treated barrels.…”

Section: Impact Of Sanitation Treatments On the Wine Phenolic Profilesupporting

confidence: 79%

“…Chromatographic separation was carried out using a Thermo Ultimate R3000 UHPLC (Thermo Scientific, CA, USA) equipped with an on-line purification SPE system, adapting the method proposed by Barnaba et al (2015). Mass analysis was performed with a Q-Exactive TM Hybrid QuadrupoleOrbitrap Mass Spectrometer (HQ-OMS, Thermo Scientific) equipped with heated electrospray ionization (HESI-II) and operating in negative ion mode.…”

Section: Simple Phenolic Characterisation Of Winementioning

confidence: 99%

“…The evolution of spoilage microflora was monitored by plate counts using a specifically tailored sampling approach and differential media, according to previous experiences of the authors (Guzzon et al 2011). After sanitation, the barrels were filled with red wine and the evolution of a wide range of simple phenols was monitored during the first 3 months of wine ageing by an original UHPLC-MS method (Barnaba et al 2015). This analytical dataset, accompanied by sensorial analysis of wines, provided information about the effectiveness of ozone as a sanitising agent of wine barrels, and about its interaction with the most valuable phenols characterising wood wine containers.…”

Section: Introductionmentioning

confidence: 99%

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The impact of different barrel sanitation approaches on the spoilage microflora and phenols composition of wine

et al. 2017

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Careful control of spoilage microflora inside wine containers is a key issue during winemaking. To date, attention has been paid to the development of an effective protocol for the eradication of spoilage agents, especially Brettanomyces, from barrels. Few studies have taken into account the modifications caused by sanitation treatments in wine and wood barrels. In the present study the effects of two sanitation treatments (ozone and sodium hydroxide) on barrel spoilage microflora and the composition of the wine stored inside them were evaluated. The phenols of wine (38 compounds) were characterised using a UHPLC-MS during the first 3 months of wine ageing, to see possible alterations in composition due to the chemical exchange from wood to wine in presence of sanitising agents. With the same scope, a panel of 13 judges carried out sensorial analysis of wines. The results showed that the tested treatments had little effect on the organoleptic characteristics of wines, but underline the different performance of the sanitation treatments in terms of eradicating microorganisms.

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Section: Impact Of Sanitation Treatments On the Wine Phenolic Profilesupporting

confidence: 79%

Section: Simple Phenolic Characterisation Of Winementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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The impact of different barrel sanitation approaches on the spoilage microflora and phenols composition of wine

et al. 2017

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“…It fragmented at m/z 245 and 211, corresponding with its MS/MS data in the literature [26]. Compound 27 (60.30 min) possessed a deprotonated ion at m/z 431.0974, and was identified as kaempferol-3-Orhamnoside [58].…”

Section: Flavonoidsmentioning

confidence: 99%

“…LC-MS/MS technique is gaining increasing interest in the characterization of phenolic compositions due to its high selectivity and sensitivity [26][27][28]. For example, Melguizo-Melguizo et al [29] analyzed 22 compounds from Artemisia vulgaris leaves, 15 of them were phenolics; and Kolniak-Ostek [30] tentatively identified 65 phenolic components in ten pear cultivars.…”

Section: Introductionmentioning

confidence: 99%

Optimization of Ultrasonic-Assisted Extraction by Response Surface Methodology with Maximal Phenolic Yield and Antioxidant Activity from <em>Acer truncatum</em> Leaves

Yang

Yin

Fan

et al. 2017

Preprint

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This study was designed for the first time to improve phenolic yield and antioxidant activity of ultrasonic-assisted extraction from Acer truncatum leaves (ATL) using response surface methodology, and phenolic composition in ATL extracted under the optimized condition were characterized by UPLC-QTOF-MS/MS. Solvent and extraction time were selected based on preliminary experiments, and a four-factors-three-levels central composite design was conducted to optimize solvent concentration (X1), material-to-liquid ratio (X2), ultrasonic temperature (X3) and power (X4) for an optimal total phenol yield (Y1) and DPPH• antioxidant activity (Y2). The results showed that the optimal combination was ethanol: water (v:v) 66.21%, material-to-liquid ratio 1:15.31 g/mL, ultrasonic temperature 60 °C, power 267.30 W, and time 30 min with three extractions, giving a maximal total phenol yield of 7593.62 mg gallic acid equivalent /100 g d.w. and a maximal DPPH• antioxidant activity of 74241.61 μmol Trolox equivalent/100 g d.w.. Furthermore, 22 phenolics were first identified in ATL extract obtained under the optimized conditions, indicating that gallates, gallotannins, quercetin, myricetin and chlorogenic acid derivatives were the main phenolic composition in ATL. What's more, a gallotannins pathway existing in ATL from gallic acid to penta-O-galloyl-glucoside was interpreted. All these results provided practical information aiming at full utilization of phenolics in ATL, together with fundamental knowledge for further research.

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Simultaneous determination of ten aminoglycoside antibiotics in aquatic feeds by high‐performance liquid chromatography quadrupole‐orbitrap mass spectrometry with pass‐through cleanup

et al. 2019

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A simple and sensitive method has been established based on pass‐through cleanup and high‐performance liquid chromatography quadrupole‐orbitrap mass spectrometry (HPLC‐Q/Orbitrap MS) for the simultaneous determination of ten aminoglycosides (AGs) in aquatic feeds. The extraction solution and cleanup procedure had been optimized, and good sensitivity, accuracy, and precision were obtained. The calibration curves of AGs were linearity (R2 > 0.99) in the range of 2.0 to 200 μg/L (or 5.0 to 500 μg/L). The limits of detection of AGs were between 10 and 25 μg/kg. The recoveries of AGs ranged from 74.9% to 94.3%, and the intraday and interday relative standard deviations were less than 15%. Finally, this method was successfully applied to determine ten AGs in 30 aquatic feed samples. It might be the first time to use pass‐through cleanup approach combined with HPLC‐Q/Orbitrap MS method for AGs determination in aquatic feed samples.

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Identification and quantification of 56 targeted phenols in wines, spirits, and vinegars by online solid-phase extraction – ultrahigh-performance liquid chromatography – quadrupole-orbitrap mass spectrometry

Cited by 56 publications

References 47 publications

The impact of different barrel sanitation approaches on the spoilage microflora and phenols composition of wine

The impact of different barrel sanitation approaches on the spoilage microflora and phenols composition of wine

Optimization of Ultrasonic-Assisted Extraction by Response Surface Methodology with Maximal Phenolic Yield and Antioxidant Activity from <em>Acer truncatum</em> Leaves

Simultaneous determination of ten aminoglycoside antibiotics in aquatic feeds by high‐performance liquid chromatography quadrupole‐orbitrap mass spectrometry with pass‐through cleanup

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