Using LC-MSMS to assess glutathione levels in South African white grape juices and wines made with different levels of oxygen

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 8, 2007, Pages 2765-2769

  Du Toit, Wessel Johannes ^a   Lisjak, Klemen ^c   Stander, Maria ^b   Prevoo, Desiree ^b  

^a Department of Viticulture and Oenology ^*  (South Africa)

^b Central Analytical Facility   (South Africa)

^c AGRICULTURAL INSTITUTE OF SLOVENIA   (Slovenia)

Author keywords

Glutathione; LC MSMS; Oxygen; Wine

Indexed keywords

GLUTATHIONE; OXYGEN;

ARTICLE; BEVERAGE; CHEMISTRY; FOOD HANDLING; FRUIT; GRAPE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; METHODOLOGY; SOUTH AFRICA; WINE;

BEVERAGES; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FOOD HANDLING; FRUIT; GLUTATHIONE; MASS SPECTROMETRY; OXYGEN; SOUTH AFRICA; VITIS; WINE;

VITACEAE;

EID: 34247576596     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf062804p     Document Type: Article

References (20)

1. Fahey, R. C.; Sundquist, A. R. Advances in Enzymology and Related Areas of Molecular Biology; Meister, A., Ed.; John Wiley and Sons: New York, 1991.
2. Field, J. A.; Thurman, E. M. Glutathione conjugation and contaminant transformation. Environ. Sci. Technol. 1996, 30, 1413-1418.
3. http//www.glutathione.antioxidant-facts.com.
4. Cilliers, J. L.; Singleton, V. L. Caffeic acid autoxidation and the effects of thiols. J. Agric. Food Chem. 1990, 38, 1789-1796.
5. Bassil, D.; Makris, D.; Kefalas, P. Oxidation of caffeic acid in the presence of L-cysteine: Isolation of 2-S-cysteinylcaffeic acid and evaluation of its antioxidant properties. Food Res. Int. 2005, 38, 395-402.
6. Peyrot des Gachons, C.; Tominaga, T.; Dubourdieu, D. Sulfur aroma precursor present in S-glutathione conjugate form: Identification of S-3-(hexan-1-ol)-glutathione in must from Vitis vinifera L. cv. Sauvignon Blanc. J. Agric. Food Chem. 2000, 50, 4076-4079.
7. Park, S. K.; Boulton, R.; Noble, A. Automated HPLC analysis of glutathione and other volatile thiols in grape musts and wine using pre-column derivatization with fluorescence detection. Food Chem. 2000, 69, 475-480.
8. Singleton, V. L.; Salgues, M.; Zaya, J.; Trousdale, E. Caftaric acid disappearance and conversion to products of enzymatic oxidation in grape must and wine. Am J. Enol. Vitic. 1985, 36, 50-56.
9. Cheynier, V. F.; Trousdale, E. K.; Singleton, V. L.; Michel, J.; Salgues, R. W. Characterization of 2-S-glutathionyl caftaric acid and its hydrolysis in relation to grape wines. J. Agric. Food Chem. 1986, 34, 217-221.
10. Cheynier, V.; Van Hulst, M. W. J. Oxidation of trans-caftaric acid and 2-S-gluthathionyl caftaric acid in model solutions. J. Agric. Food Chem. 1988, 36, 10-15.
11. Boulton, R. B.; Singleton, V. L.; Bisson, L. F.; Kunkee, R. E. Principles and Practices of Winemaking; Boulton, R. B., Ed.; Chapman and Hall: New York, 1996.
12. Bradshaw, M. P.; Scollary, G. R.; Prenzler, P. D. Ascorbic acid-induced browning of (+)-catechin in a model wine system. J. Agric. Food Chem. 2001, 49, 934-939.
13. Bradshaw, M. P.; Scollary, G. R.; Prenzler, P. D. Defining the ascorbic acid crossover from anti-oxidant to pro-oxidant in a model wine matrix containing (+)-catechin. J. Agric. Food Chem. 2003, 51, 4126-4132.
14. Cheynier, V.; Souquet, J. M.; Moutounet, M. Glutathione content and glutathione to hydroxycinnamic acid ratio in vitis vinifera grapes and musts. Am. J. Enol. Vitic. 1989, 40, 320-324.
15. Park, S. K.; Boulton, R.; Noble, A. Formation of hydrogen sulfide and glutathione during fermentation of white grape musts. Am. J. Enol. Vitic. 2000, 51, 91-97.
16. Schneider, V. Must hyperoxidation: A review. Am. J. Enol. Vitic. 1998, 49, 65-73.
17. Marais, J. Effect of grape temperature, oxidation, and skin contact on Sauvignon Blanc juice and wine composition and wine quality. S. Afr. J. Enol. Vitic. 1998, 19, 10-16.
18. Papadopoulou, D.; Roussis, I. G. Inhibition of the decline of linalool and α-terpineol in Muscat wines by glutathione and N-acetyl- cysteine. Int. J. Food Sci. 2001, 13, 413-419.
19. http//www.fst.vt.edu/extension/enology/sources.html.
20. STATISTICA Software Package, version 7; Statsoft, Inc.: Tulsa, OK, 2004.