Method development for the determination of anthocyanins in red wines by high-performance liquid chromatography and classification of German red wines by means of multivariate statistical methods

Berente, Bálint; García, Demetrio De la Calle; Reichenbächer, Manfred; Danzer, Klaus

doi:10.1016/s0021-9673(99)01272-8

Cited by 88 publications

(53 citation statements)

References 3 publications

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“…Anthocyanin composition is cultivar specific, and some authors believe that this can be used as an analytical tool to certify their identity [23]. Five different anthocyanidin-3-glucosides are generally present in red grapes with various ratios, depending on the varieties, which are usually absent in white gapes [24].…”

Section: Discussionmentioning

confidence: 99%

Specific Poly-phenolic Compounds in Cell Culture of Vitis vinifera L. cv. Gamay Fréaux

Mewis

Smetanska²,

Müller

et al. 2010

Appl Biochem Biotechnol

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Cell cultures established from plants represent an attractive alternative to whole plants for effective production of bioactive secondary metabolites. Cell culture from Vitis vinifera L. cv. Gamay Fréaux accumulated high amounts of hydroxycinnamic acid derivatives and anthocyanins. Two new compounds were identified: 3-O-glucosylresveratrol, a stilbene derivative, abundant in cell suspension culture, and a hydroxyphenol, 4-(3,5-dihydroxyphenyl)-phenol, abundant in callus culture. The major anthocyanin monoglucosides present in cell suspension culture were cyanidin 3-O-glucoside and peonidin 3-O-glucoside, and the major cinnamoyl derivatives were cyanidin 3-O-p-coumaryl glucoside and peonidin 3-O-p-coumaryl glucoside. Three minor anthocyanin compounds were found in V. vinifera cell culture: delphinidin 3-O-glucoside, petunidin 3-O-glucoside, and delphinidin 3-O-pcoumaryl glucoside. Anthocyanin levels of cell suspension cultures increased significantly--about eight fold--after 4-day cultivation in new medium. Salicylic acid at a concentration of 50 μM did not enhance anthocyanin accumulation in cell suspension culture, and similar levels of jasmonic acid significantly reduced the anthocyanin content.

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Section: Discussionmentioning

confidence: 99%

Specific Poly-phenolic Compounds in Cell Culture of Vitis vinifera L. cv. Gamay Fréaux

Mewis

Smetanska²,

Müller

et al. 2010

Appl Biochem Biotechnol

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“…PCA has been in use in food analysis (WILLSON & FREEMAN, 1970;MACNAUGHTON et al, 1972) and spectroscopy/spectrometry (RASMUSSEN et al, 1978) since the 1970s and is nowadays commonly used in various foodomics studies, such as food authenticity and food traceability. Typical examples could be the determination of the geographical origin of wine (SCHLESIER et al, 2009), classifi cation of fi sh oil products (AURSAND et al, 2007), and the authenticity of grape cultivars based on their antioxidant compounds detected using HPLC (BERENTE et al, 2000). In addition, PCA is frequently used to detect food adulteration and explore effects of food on human health.…”

Section: X=t×p'+ementioning

confidence: 99%

Trends in the application of chemometrics to foodomics studies

Khakimov¹,

Gürdeniz²,

Engelsen³

2015

Acta Alimentaria

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There is an ever-increasing trend in advanced food analysis and foodomics to use more and more sophisticated analytical platforms that generate large and complex data structures, which in turn require more and more sophisticated data analysis tools for converting data into information. The choice of multivariate chemometric methods is primarily determined by the design of the study, type of the data, and the conclusions sought. In order to validate multivariate models, scientists are required to have basic chemometric knowledge and to be familiar with the variance structure of the investigated data. This review outlines some of the key aspects of applying common chemometric methods used within foodomics and provides selected examples of current applications. The review aims to provide simple insight into various multivariate methods and to illustrate pros and cons of unsupervised and supervised methods. The main analytical platforms used in foodomics are briefl y discussed from the application point of view and the utilization of the generated data is illustrated. In addition, advanced data pre-processing tools, prior to multivariate analysis, are explained and relevant tools are demonstrated.

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“…6 No entanto, a técnica analítica padrão de referência utilizada para a verificação da autenticidade de vinhos no Brasil é a cromatografia. 7 Tal técnica apresenta um custo elevado de seus instrumentos e de manutenção constante, bem como requer a preparação de reagentes e soluções padrão com produção de resíduos prejudiciais à saúde e/ou ao meio ambiente, além de apresentar uma baixa frequência analítica. Uma boa alternativa para superar estes inconvenientes é o desenvolvimento de métodos analíticos que combinam o uso da espectrometria de absorção molecular UV-VIS, analisadores automáticos em fluxo e quimiometria.…”

Section: Introductionunclassified

Análise screening de vinhos empregando um analisador fluxo-batelada, espectroscopia UV-VIS e quimiometria

et al. 2010

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Recebido em 12/3/09; aceito em 13/8/09; publicado na web em 8/1/10 SCREENING ANALYSIS OF WINES USING FLOW-BATCH ANALYZER, UV-VIS SPECTROSCOPY AND CHEMOMETRICS. A simple, robust, versatile, high analytical frequency method was proposed to check if a sample of wine is within the range of standards set by the manufacturer, using the UV-VIS spectroscopy, multivariate analysis and a flow-batch analyzer. Two hundred and fifty-two samples of wines were analyzed. The results from the application of Hierachical Cluster Analysis (HCA) to the matrix of the data involving all samples show the formation of fifteen types of wine. A Soft Independent Modelling of Class Analogy (SIMCA) model was constructed and used to classify the samples of the overall forecast. As a result, it is observed that the prediction was performed with a success rate of 99.2% for a confidence level of 95%. This shows that the proposed methodology can be used as an effective tool for classifying of samples of wines.Keywords: quality control of wines; flow-batch analyzer; chemometrics. INTRODUÇÃOO vinho é uma bebida simples, resultante da conversão gradual dos açúcares presentes no mosto de uvas frescas em álcool, CO 2 e energia por intermédio do levedo.1 Desta forma, vinhos de má qualidade são facilmente elaborados, bem como bastante propícios a falsificações e/ou adulterações. As falsificações e/ou adulterações de alimentos constituem crime contra a saúde pública, na medida em que são comercializados produtos ilegais, sem controle e sem fiscalização, que podem prejudicar a saúde da população, além de lesar o consumidor que paga caro por um produto de qualidade e de sonegar impostos aos órgãos governamentais. Muitos são os relatos de casos de falsificação e/ou adulterações de vinhos e, preocupadas com este problema, as indústrias produtoras tentam, a todo custo, tomar medidas que amenizem esta situação.Existe uma vasta variedade de vinhos e a forma mais comum para classificá-los corresponde ao seu aspecto visual e pigmentação característica. Porém, existem outras classificações que têm a ver com o processo de vinificação ou, ainda, quanto ao teor de açúcar. A classificação e a caracterização de vinhos vêm sendo realizadas através da utilização de alguns parâmetros como teor alcoólico, pH, acidez fixa e volátil, teor de cinzas etc.2 Para isso têm sido utilizados métodos espectroscópicos de massa, 3 de emissão óptica, 4 de espectroscopia NIR 5 e de absorção atômica em chama. 6 No entanto, a técnica analítica padrão de referência utilizada para a verificação da autenticidade de vinhos no Brasil é a cromatografia.7 Tal técnica apresenta um custo elevado de seus instrumentos e de manutenção constante, bem como requer a preparação de reagentes e soluções padrão com produção de resíduos prejudiciais à saúde e/ou ao meio ambiente, além de apresentar uma baixa frequência analítica. Uma boa alternativa para superar estes inconvenientes é o desenvolvimento de métodos analíticos que combinam o uso da espectrometria de absorção molecular UV-VIS, analisadores automá...

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Method development for the determination of anthocyanins in red wines by high-performance liquid chromatography and classification of German red wines by means of multivariate statistical methods

Cited by 88 publications

References 3 publications

Specific Poly-phenolic Compounds in Cell Culture of Vitis vinifera L. cv. Gamay Fréaux

Specific Poly-phenolic Compounds in Cell Culture of Vitis vinifera L. cv. Gamay Fréaux

Trends in the application of chemometrics to foodomics studies

Análise screening de vinhos empregando um analisador fluxo-batelada, espectroscopia UV-VIS e quimiometria

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