Thiamin analysis in red wine by fluorescence reverse phase-HPLC

Liddicoat, Callum; Hucker, Barry; Liang, Hao; Vriesekoop, Frank

doi:10.1016/j.foodchem.2015.01.009

Cited by 12 publications

(8 citation statements)

References 23 publications

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“…This is believed to improve the yield of thiochrome versus thiamine disulfide, as well as increase the fluorescence intensity of formed thiochrome . Interferences with thiamine oxidation include ascorbic acid, polyphenols, and other substances with antioxidant capacity, which can consume ferricyanide, and polyphenols, which can additionally form complexes with thiamine . Polyvinylpyrrolidone (PVP), which has been used to precipitate polyphenolic species from wines, may be useful in overcoming some of these interferences.…”

Section: Analytical Methods Based On Chemical Propertiesmentioning

confidence: 99%

“…HPLC separations are the most practical approach if quantification of thiamine and possible phosphorylated thiamine species is desired or if thiamine is one of many analytes in a complex matrix that require quantification. Reverse phase is the most common separation mode by using C18 or PDVB columns, though ion pairing, hydrophilic interaction chromatography (HILIC), and amine columns have also been employed . Anionic ion‐pairing reagents include pentanesulfonate, hexanesulphonate, and heptanesulfonate, which interact with cationic thiamine to improve retention in reverse‐phase methods .…”

Section: Analytical Methods Based On Chemical Propertiesmentioning

confidence: 99%

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Thiamine Assays—Advances, Challenges, and Caveats

et al. 2017

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Thiamine (vitamin B1) is essential to the health of all living organisms and deficiency has long been associated with diseases in animals such as fish, birds, alligators, and domesticated ruminant mammals. Thiamine is also implicated in several human diseases including Alzheimer's, diabetes, dementia, depression and, most notably, Wernicke–Korsakoff syndrome and Beriberi disease. Yet, highly sensitive and specific detection of thiamine remains an analytical challenge, as pM to nm levels of thiamine need to be detected in environmental and human samples, respectively, various phosphorylated variants need to be discriminated, and rapid on‐site detection would be highly desirable. Furthermore, appropriate sample preparation is mandatory, owing to the complexity of the relevant sample matrices including fish tissues, ocean water, and body fluids. This Review has two objectives. First, it provides a thorough overview of analytical techniques published for thiamine detection over the last 15 years. Second, it describes the principles of analytical approaches that are based on biorecognition and may open up new avenues for rapid and high‐throughput thiamine analysis. Most notably, periplasmic binding proteins, ribozymes, and aptamers are of particular interest, as they function as bioaffinity recognition elements that can fill an important assay technology gap, owing to the unavailability of thiamine‐specific commercial antibodies. Finally, the authors provide brief evaluations of key outcomes of the major assay concepts and suggest how innovative techniques could help develop sensitive and specific thiamine analytical test systems.

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Section: Analytical Methods Based On Chemical Propertiesmentioning

confidence: 99%

Section: Analytical Methods Based On Chemical Propertiesmentioning

confidence: 99%

Thiamine Assays—Advances, Challenges, and Caveats

et al. 2017

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“…The evaluation of the effectiveness of such engineering strategies relies to an important extent on the bio-analytical determination of the intermediates (4-methyl-5-(2-hydroxyethyl) thiazole (HET) and 4-amino-2-methyl-5-hydroxymethylpyrimidine (HMP)) and end products (thiamine, thiamine mono-and diphosphate (TMP, TDP)) of the biosynthesis pathway in rice. Several methods for thiamine quantification in food matrices by using HPLC coupled to fluorescence detection have been J o u r n a l P r e -p r o o f reported [6][7][8][9][10][11][12][13][14]. However, considering the fact that in the early genetic engineering phase only minute quantities of rice are available, the sensitivity offered by LC-MS/MS analysis makes it the method of choice to accurately determine the distribution of the analytes of interest (HET, HMP, thiamine, TMP and TDP).…”

Section: Introductionmentioning

confidence: 99%

An optimized LC-MS/MS method as a pivotal tool to steer thiamine biofortification strategies in rice

Verstraete

Strobbe

Straeten

et al. 2021

Talanta

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This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.

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“…PVPP had little effect on the thiamine vitamer content of the beer (Table ). We recently showed that PVPP afforded the total removal of phenolic compounds from red wines and allowed 100% spike recovery of thiamine vitamers in a wide range of red wines . This is due to its preferential hydrogen bonding with haze active polyphenols and very few other constituents in beer .…”

Section: Resultsmentioning

confidence: 99%

Vitamins in brewing: effects of post-fermentation treatments and exposure and maturation on the thiamine and riboflavin vitamer content of beer

et al. 2016

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Post‐fermentation processes and maturation are important steps in beer production as they help to shape the organoleptic properties and stabilize the final product. Brewers can use a variety of processing aids (e.g. isinglass, PVPP, etc.) and processes (e.g. pasteurization, bottle conditioning, etc.) to achieve a desired final product with a desirable shelf life; however, these processes can have detrimental effects on the vitamin content of the beer. This research found that heat treatments have a marked influence on the decrease in the thiamine diphosphate vitamer, while PVPP and silica treatments have a greater influence on the decrease in riboflavin vitamers. Refrigeration, filtration or centrifugation have no, or only very limited, influence on thiamine or riboflavin vitamers, while application of isinglass, bentonite, tannic acid and SO2 causes a decrease in both thiamine and riboflavin vitamers. Storage of beer at refrigerated temperatures appears to provide protection against significant degradation of both thiamine and riboflavin vitamers; however, storage of filtered beer at elevated temperatures shows a decrease in thiamine diphosphate and riboflavin. Storage of bottle‐conditioned beer at elevated temperatures shows a marked decrease in yeast viability, accompanied by a decrease in thiamine diphosphate and free riboflavin, and a marked increase in free thiamine. These findings provide an insight into the reason why there is a significant variation in the vitamer content of beers, even within a single beer style. Copyright © 2016 The Institute of Brewing & Distilling

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Thiamin analysis in red wine by fluorescence reverse phase-HPLC

Cited by 12 publications

References 23 publications

Thiamine Assays—Advances, Challenges, and Caveats

Thiamine Assays—Advances, Challenges, and Caveats

An optimized LC-MS/MS method as a pivotal tool to steer thiamine biofortification strategies in rice

Vitamins in brewing: effects of post-fermentation treatments and exposure and maturation on the thiamine and riboflavin vitamer content of beer

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