Simple determination of main organic acids in grape juice and wine by using capillary zone electrophoresis with direct UV detection

Mato, Inés; Suárez-Luque, Silvia; Huidobro, J. F.

doi:10.1016/j.foodchem.2006.05.002

Cited by 84 publications

(64 citation statements)

References 22 publications

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“…These results, also attributed to the differences in the phenolic compounds profile which are dependent of the honey geographic origin (flora predominance), are in accordance with other works that state that dark honey sample have phenolic compounds with higher microbiological inhibitors properties. Moreover, the extracted phenolic compounds from other natural products, for example, tables olives (Pereira et al, 2006), mushrooms (Barros et al, 2007), grape juice and wine (Mato et al, 2007), have lower antimicrobial effects comparatively to the ones obtained from phenolic compounds of honey extracts. These results show that honey is a natural product with therapeutic characteristics and that further studies should be carried out.…”

Section: Discussionmentioning

confidence: 98%

Antioxidant and antimicrobial effects of phenolic compounds extracts of Northeast Portugal honey

Estevinho

Pereira

Moreira

et al. 2008

Food and Chemical Toxicology

439

255

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Phenolic compounds of dark and clear honeys from Trás-os-Montes of Portugal were extracted with Amberlite XAD-2 and evaluated for their antioxidant and antimicrobial activities. The antioxidant effect was studied using the in vitro test capacity of scavenge the 2,2-diphenyl-1-picryhydrazyl (DPPH) free radical and of reducing power of iron (III)/ferricyanide complex. The antimicrobial activity was screened using three Gram-positive bacteria (Bacillus subtilis, Staphylococcus aureus, Staphylococcus lentus) and three Gram-negative bacteria (Pseudomonas aeruginosa, Klebsiella pneumoniae and Escherichia coli). The results obtained from the partial identification of honey phenolic compounds by high-performance liquid chromatography with a diode array detector showed that p-hydroxibenzoic acid, cinnamic acid, naringenin, pinocembrin and chrysin are the phenolic compounds present in most of the samples analyzed. Antioxidant potential was dependent of honey extract concentration and the results showed that dark honey phenolic compounds had higher activity than the obtained from clear honey. In the biological assays, results showed that S. aureus were the most sensitive microrganisms and B. subtilis, S. lentus, K. pneumoniae and E. coli were each moderately sensitive to the antimicrobial activity of honey extracts. Nevertheless, no antimicrobial activity was observed in the test with P. aeruginosa.

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Section: Discussionmentioning

confidence: 98%

Antioxidant and antimicrobial effects of phenolic compounds extracts of Northeast Portugal honey

Estevinho

Pereira

Moreira

et al. 2008

Food and Chemical Toxicology

439

255

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“…Analysis of Organic Acids was measured by Capillary Electrophoresis with Direct UV Detection (Castiñeira et al, 2002;Mato et al, 2007).…”

Section: Analysis Of Organic Acidsmentioning

confidence: 99%

Freeze Drying of Grape Raw Materials in Red Winemaking 

Семенов¹,

Kasyanov²,

Petkov³

et al. 2017

OnLine Journal of Biological Sciences

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The aim of this research was the development of technology, which is based on the winemaking from freeze dried grape raw materials. Results of research on the drying of Cabernet Sauvignon grapes were shown. The regimes of preparation of grape raw materials and its subsequent freeze-drying are offered, providing the possibility of successful use in the dried state in the technologies of winemaking. The main feature is the use as a raw material of whole grape berries with skin. The physicochemical analyses, the content of phenolic compounds and sensorial analyses of wine produced by traditional technology, and wine produced from freeze-dried grape raw materials were done. Their comparative evaluation was carried out. It is shown that freeze drying provides a high level of preservation of properties both in raw materials and in the red wine. The sensorial analyses showed that the wine produced by the proposed technology had a more intensive colour and had a slightly more pronounced taste of sweetness and acidity compared to traditional wine. The advantage of this technology is the ability to transport the freeze-dried grape raw materials to any point close to the consumer and to make wine there.

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“…Based on the available literature, most of the buffers used to separate organic acids with direct detection consist of phosphate [23]. The phosphate concentration range studied here was 150-200 mM.…”

Section: Optimization Of the Electrophoretic Conditionsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

“…Tartaric, malic and citric acid are obtained directly from the grape, whereas succinic, lactic and acetic acid form during the fermentation process. These organic acids are also very useful for detecting wine alteration and/ or disease [23].Malic acid is present in large amounts in green grapes but disappears during the ripening process. Citric acid is less abundant in the grape but, like malic acid, is easily degraded by lactic bacteria.…”

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confidence: 99%

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Differentiation and identification of white wine varieties by using electropherogram fingerprints obtained with CE

Garrido-Delgado

López-Vidal

Arce

et al. 2009

J of Separation Science

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This article reports a method for determining organic acids by CE in order to obtain a characteristic fingerprint with a view to classifying white wine samples with the aid of multivariate statistics. The proposed method was optimized for the determination of the most abundant organic acids in wine (viz. succinic, malic, tartaric, citric, acetic and lactic). The acids were separated in a running buffer consisting of 180 mM disodium hydrogen phosphate, 0.5 mM CTAB and 10% methanol, adjusted to pH 7.5. The applied voltage was 10 kV and the working temperature 251C. The precision of the method was assessed by replicate analysis of a wine sample; the resulting RSD was less than 5.2% in peak area and less than 1% in migration time for all organic acids. Calibration curves exhibited good linearity throughout the studied concentration range for all acids. Principal component analysis and linear discriminant analysis allowed accurate classification of wine samples with variable alcohol contents from their electrophoretic fingerprints. The discriminant potential of various electropherogram regions was examined. Based on the results, the proposed method is an effective choice for classifying wine samples. IntroductionThe winemaking sector is one of the main motors of the economy in Spain. Spanish white wines are high-quality products much appreciated by consumers inside the country and also, increasingly, abroad [1]. Therefore, being able to confirm their authenticity is of paramount importance with a view to assuring their quality to an expanding international market. Multivariate analysis has been widely used for this purpose in recent years.Wines [11,12] or nuclear magnetic resonance spectroscopy [13]. In this context, conventional methods have been supplemented with electronic tongues, noses and other sensor array devices for wine-monitoring purposes [14][15][16][17]. These instrumental techniques have been used in combination with chemometric tools such as artificial neural networks in order to classify white wines [18]. Separation techniques such as CE have also been used to classify wines [19][20][21][22]. To our knowledge, electropherogram profiles, which are constructed from the CE response of organic acids, have never, to date, been used as fingerprints for white wines and their classification with chemometric models. In this study, we used electropherogram fingerprints obtained with CE to classify white wines for the first time.Organic acids present in grape juices and wines are important because they influence the sensory properties (flavour, colour and aroma), and the physical and microbiological stability, of the product. Acetic, lactic, succinic, malic, citric and tartaric are the most abundant organic acids in wines. Tartaric, malic and citric acid are obtained directly from the grape, whereas succinic, lactic and acetic acid form during the fermentation process. These organic acids are also very useful for detecting wine alteration and/ or disease [23].Malic acid is present in large amounts in green gra...

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Simple determination of main organic acids in grape juice and wine by using capillary zone electrophoresis with direct UV detection

Cited by 84 publications

References 22 publications

Antioxidant and antimicrobial effects of phenolic compounds extracts of Northeast Portugal honey

Antioxidant and antimicrobial effects of phenolic compounds extracts of Northeast Portugal honey

Freeze Drying of Grape Raw Materials in Red Winemaking

Differentiation and identification of white wine varieties by using electropherogram fingerprints obtained with CE

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Simple determination of main organic acids in grape juice and wine by using capillary zone electrophoresis with direct UV detection

Cited by 84 publications

References 22 publications

Antioxidant and antimicrobial effects of phenolic compounds extracts of Northeast Portugal honey

Antioxidant and antimicrobial effects of phenolic compounds extracts of Northeast Portugal honey

Freeze Drying of Grape Raw Materials in Red Winemaking&nbsp;

Differentiation and identification of white wine varieties by using electropherogram fingerprints obtained with CE

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Freeze Drying of Grape Raw Materials in Red Winemaking