Use of hexamethyldisilazane as a silanizing agent in microwave-assisted derivatization for determining phenolic compounds in wine by gas chromatography

Prazeres, Emanuele S.; Santos, M. B. dos; Barreto, Amanda de A.; Coutinho, Janclei Pereira; Silva, Erik Galvão Paranhos da; Melo, Sônia Cristina Oliveira; Jesus, Raildo Mota de; Lôbo, Ivon Pinheiro

doi:10.1016/j.microc.2020.105785

Cited by 8 publications

(7 citation statements)

References 40 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Prazeres et al [ 202 ] evaluated the use of microwave-assisted extraction for the quantification of phenolic compounds in wine. This methodology (Method 5, Table 5 ) was applied to five different Vitis Vinifera varieties, and gallic acid, caffeic acid, resveratrol, epicatechin, and catechin were quantified.…”

Section: Extraction Methodsmentioning

confidence: 99%

“…Gas chromatography coupled to a flame ionization detector (FID) has been previously used by different authors for the identification/quantification of aroma-active compounds in food products, including wine. Prazeres et al [ 202 ] suggested the use of hexamethyldisilazane as a silanizing agent in microwave-assisted derivatization for the quantification of the phenolic compounds in two Chilean wines (Carménère variety) and seven Brazilian wines (Cabernet Sauvignon, Syrah, Merlot, and Tannat varieties). For the analysis, the authors used a GC column that was subjected to a heat ramp from 110 °C to 340 °C in a total of 46 min, ensuring the separation of the compounds.…”

Section: Analytical Techniquesmentioning

confidence: 99%

See 1 more Smart Citation

Wine Polyphenol Content and Its Influence on Wine Quality and Properties: A Review

2021

View full text Add to dashboard Cite

Wine is one of the most consumed beverages around the world. It is composed of alcohols, sugars, acids, minerals, proteins and other compounds, such as organic acids and volatile and phenolic compounds (also called polyphenols). Polyphenols have been shown to be highly related to both (i) wine quality (color, flavor, and taste) and (ii) health-promoting properties (antioxidant and cardioprotective among others). Polyphenols can be grouped into two big families: (i) Flavonoids, including anthocyanidins, flavonols, flavanols, hydrolysable and condensed tannins, flavanones, flavones and chalcones; and (ii) Non-flavonoids, including hydroxycinnamic acids, hydroxybenzoic acids, stilbenes, tyrosol and hydroxytyrosol. Each group affects in some way the different properties of wine to a greater or a lesser extent. For that reason, the phenolic composition can be managed to obtain singular wines with specific, desirable characteristics. The current review presents a summary of the ways in which the phenolic composition of wine can be modulated, including (a) invariable factors such as variety, field management or climatic conditions; (b) pre-fermentative strategies such as maceration, thermovinification and pulsed electric field; (c) fermentative strategies such as the use of different yeasts and bacteria; and (d) post-fermentative strategies such as maceration, fining agents and aging. Finally, the different extraction methods and analytical techniques used for polyphenol detection and quantification have been also reviewed.

show abstract

Section: Extraction Methodsmentioning

confidence: 99%

Section: Analytical Techniquesmentioning

confidence: 99%

Wine Polyphenol Content and Its Influence on Wine Quality and Properties: A Review

2021

View full text Add to dashboard Cite

show abstract

“…An example of such groups involves methacrylic moieties; these are introduced using 3-methacryloxypropyltrimethoxysilane (MPS) as the modifier, which bonds with montmorillonite via its hydroxyl and siloxane groups [ 33 ]. The available literature provides only sporadic information on compounds used for silanization (3-aminopropyltriethoxysilane (APTES), acetone-imine propyl trimethoxysilane (AIPTMS), 3-(methacryloyloxy)propyltrimethoxysilane (MPS), hexamethyldisilazane, mercaptopropyltrimethoxysilane (MPTMS), and Si 3 N 4 ) [ 32 , 33 , 35 , 36 , 37 , 38 ].…”

Section: Introductionmentioning

confidence: 99%

Alumina and Zirconia-Reinforced Polyamide PA-12 Composites for Biomedical Additive Manufacturing

et al. 2021

View full text Add to dashboard Cite

This work aimed to prepare a composite with a polyamide (PA) matrix and surface-modified ZrO2 or Al2O3 to be used as ceramic fillers (CFs). Those composites contained 30 wt.% ceramic powder to 70 wt.% polymer. Possible applications for this type of composite include bioengineering applications especially in the fields of dental prosthetics and orthopaedics. The ceramic fillers were subjected to chemical surface modification with Piranha Solution and suspension in 10 M sodium hydroxide and Si3N4 to achieve the highest possible surface development and to introduce additional functional groups. This was to improve the bonding between the CFs and the polymer matrix. Both CFs were examined for particle size distribution (PSD), functional groups (FTIR), chemical composition (XPS), phase composition (XRD), and morphology and chemical composition (SEM/EDS). Filaments were created from the powders prepared in this way and were then used for 3D FDM printing. Samples were subjected to mechanical tests (tensility, hardness) and soaking tests in a high-pressure autoclave in artificial saliva for 14, 21, and 29 days.

show abstract

“…Folin-Ciocalteu method is generally used for this purpose. Capillary electrophoresis (CE) and instrumental chromatographic techniques, high performance liquid chromatography (HPLC), ultra-high performance liquid chromatography (UHPLC) and gas chromatography (GC) can be used to determine individual phenolic compounds such as resveratrol (Prazeres et al, 2021) Extraction from the food or beverage sample is the first step to determine resveratrol. Solid phase extraction (SPE), solid phase micro-extraction (SPME), liquid-liquid extraction (LLE), microextraction by packed sorbent, stir bar sorptive extraction (SBSE) and dispersive liquid-liquid micro-extraction (DLLME) are the main techniques used for resveratrol.…”

Section: Methodologies For Identifying and Quantifying Resveratrol In...mentioning

confidence: 99%

“…In this way, the sample could have increased volatility, improved sensitivity and separation properties (Fabjanowicz et al, 2018). Acetic anhydride, dansyl chloride, ethylchloroformate, hexamethyldisilazane (HMDS) and bis(trimethylsilyl)-trifluoroacetamide (BSTFA) are most widely used derivatization agents for resveratrol determination (Cacho et al, 2013;Rodríguez-Cabo et al, 2016;di Fabio et al, 2020;Prazeres et al, 2021).…”

Section: Methodologies For Identifying and Quantifying Resveratrol In...mentioning

confidence: 99%

Different approaches to enhance resveratrol content in wine

Tıraş

Okur

GUNAY

et al. 2022

Ciência Téc. Vitiv.

View full text Add to dashboard Cite

Resveratrol is a polyphenol with antioxidant properties and possible beneficial effects on human health. Grapes, peanuts, berries, cacao beans and red wine contain resveratrol. Resveratrol attracts attention due to its bioactive properties, however, the concentration of this compound is not high in grape and wine. Therefore, different studies have been carried out to increase resveratrol level in these products. Several factors such as the grapevine variety, the climatic conditions and the viticultural practices used to create stress on the vine affect the level of resveratrol. Winemaking technologies applied during pre-fermentation, fermentation and post–fermentation stages could also have an effect on the concentration of this stilbene. In addition, recent studies have evaluated biotechnological approaches through the use of different bacteria and yeast strains to produce wine with increased resveratrol content. In this review, the most important factors contributing to increase the resveratrol concentration in grapes and wines are examined. Besides, analytical methods to determine resveratrol content in wine are addressed.

show abstract

Use of hexamethyldisilazane as a silanizing agent in microwave-assisted derivatization for determining phenolic compounds in wine by gas chromatography

Cited by 8 publications

References 40 publications

Wine Polyphenol Content and Its Influence on Wine Quality and Properties: A Review

Wine Polyphenol Content and Its Influence on Wine Quality and Properties: A Review

Alumina and Zirconia-Reinforced Polyamide PA-12 Composites for Biomedical Additive Manufacturing

Different approaches to enhance resveratrol content in wine

Contact Info

Product

Resources

About