Anthocyanidins, proanthocyanidins, and anthocyanins profiling in wine lees by solid-phase extraction-liquid chromatography coupled to electrospray ionization tandem mass spectrometry with data-dependent methods

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 51, 2013, Pages 12539-12548

  Delgado De La Torre, M P ^a,b   Ferreiro Vera, C ^c   Priego Capote, F ^a,b   Luque De Castro, M D ^a,b  

^a UNIVERSITY OF CÓRDOBA   (Spain)

^b HOSPITAL UNIVERSITARIO REINA SOFÍA   (Spain)

^c Phytoplant Research S L Rabanales 21 Science and Technology Park of Córdoba Astrónoma Cecilia Payne Building   (Spain)

Author keywords

anthocyanidins; anthocyanins; data dependent methods; neutral loss scanning; precursor ion scanning; proanthocyanidins; product ion scanning; Wine lees

Indexed keywords

ANTHOCYANIDINS; COMPLEMENTARY ANALYSIS; DATA-DEPENDENT METHODS; ELECTROSPRAY IONIZATION TANDEM MASS SPECTROMETRY; PROANTHOCYANIDINS; SELECTED REACTION MONITORING; SOLID-PHASE EXTRACTION; WINE LEES;

ELECTROSPRAY IONIZATION; EXTRACTION; IONS; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; PHASE SEPARATION; SCANNING; STANDARDS;

ANTHOCYANINS;

ANTHOCYANIN; PROANTHOCYANIDIN;

ARTICLE; CHEMISTRY; ELECTROSPRAY MASS SPECTROMETRY; EVALUATION STUDY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ISOLATION AND PURIFICATION; METHODOLOGY; SOLID PHASE EXTRACTION; TANDEM MASS SPECTROMETRY; WINE;

ANTHOCYANINS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; PROANTHOCYANIDINS; SOLID PHASE EXTRACTION; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION; TANDEM MASS SPECTROMETRY; WINE;

EID: 84891440926     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf404194q     Document Type: Article

References (23)

1. Wang, L. S.; Stoner, G. D. Anthocyanins and their role in cancer prevention Cancer Lett. 2008, 269, 281-290
2. Martí, M. P.; Pantaleón, A.; Rozek, A.; Soler, A.; Valls, J.; Macià, A.; Romero, M. P.; Motilva, M. J. Rapid analysis of procyanidins and anthocyanins in plasma by microelution SPE and ultra-HPLC J. Sep. Sci. 2010, 33, 2841-2853
3. Castañeda-Ovando, A.; Pacheco-Hernández, M. L.; Páez-Hernández, M. E.; Rodríguez, J. A.; Galán-Vidal, C. A. Chemical studies of anthocyanins: A review Food Chem. 2009, 113, 859-871
4. Vera de Rosso, V.; Hillebrand, S.; Cuevas Montilla, E.; Bobbio, F. O.; Winterhalter, P.; Mercadante, A. Z. Determination of anthocyanins from acerola (Malpighia emarginata DC.) and açai (Euterpe oleracea Mart.) by HPLC-PDA-MS/MS J. Food Compos. Anal. 2008, 2, 291-299
5. Luque-Rodríguez, J. M.; Luque de Castro, M. D.; Pérez-Juan, P. Dynamic superheated liquid extraction of anthocyanins and other phenolics from red grape skins of winemaking residues Bioresour. Technol. 2007, 98, 2705-2713
6. Galvano, F.; La Fauci, L.; Lazzarino, G.; Fogliano, V.; Ritieni, A.; Ciappellano, S.; Battistini, N. C.; Tavazzi, B.; Galvano, G. Cyanidins: metabolism and biological properties J. Nutr. Biochem. 2004, 15, 2-11
7. Wrolstad, R. E.; Culver, C. A. Alternatives to those artificial FD&C food colorants Annu. Rev. Food Sci. 2012, 3, 59-77
8. Zukier, Z.; Solomon, J.; Hamadeh, M. The role of nutrition in mental health: Attention deficit hyperactivity disorder (ADHD); York University School of Kinesiology and Health Science, Faculty of Health: Toronto, 2010.
9. Stiborova, M.; Martinek, V.; Rydlova, H.; Hodek, P.; Frei, E. Sudan I is a potential carcinogen for humans: evidence for its metabolic activation and detoxication by human recombinant cytochrome P450 1A1 and liver microsomes Cancer Res. 2002, 62, 5678-5684
10. He, F.; Liang, N. N.; Mu, L.; Pan, Q. H.; Wang, J.; Reeves, M. J.; Duan, C. Q. Anthocyanins and their variation in red wines II. Anthocyanin derived pigments and their color evolution Molecules 2012, 17, 1483-1519
11. Gómez-Ariza, J.; García-Barrera, T.; Lorenzo, F. Anthocyanins profile as fingerprint of wines using atmospheric pressure photoionisation coupled to quadrupole time-of-flight mass spectrometry Anal. Chim. Acta 2006, 570, 101-108
12. Mazauric, J. P.; Salmon, J. M. Interactions between yeast lees and wine polyphenols during simulation of wine aging: II. Analysis of desorbed polyphenol compounds from yeast lees J. Agric. Food Chem. 2006, 54, 3876-3881
13. Morata, A.; Gómez-Cordovés, M.; Suberviola, J.; Bartolomé, B.; Colomo, B.; Suárez, J. Adsorption of anthocyanins by yeast cell walls during the fermentation of red wines J. Agric. Food Chem. 2003, 51, 4084-4088
14. Pascual-Teresa, S.; Santos-Buelga, C.; Rivas-Gonzalo, J. LC-MS analysis of anthocyanins from purple corn cob J. Sci. Food Agric. 2002, 82, 1003-1006
15. Pati, S.; Liberatore, M. T.; Gambacorta, G.; Antonacci, D.; La Notte, E. Rapid screening for anthocyanins and anthocyanin dimers in crude grape extracts by high performance liquid chromatography coupled with diode array detection and tandem mass spectrometry J. Chromatogr. A 2009, 1216, 3864-3868
16. Papoušková, B.; Bednář, P.; Hron, K.; Stávek, J.; Balík, J.; Myjavcová, R.; Barták, P.; Tománková, E.; Lemr, K. Advanced liquid chromatography/mass spectrometry profiling of anthocyanins in relation to set of red wine varieties certified in Czech Republic J. Chromatogr. A 2011, 1218, 7581-7591
17. Tian, Q.; Giusti, M. M.; Stoner, G. D.; Schwartz, S. J. Screening for anthocyanins using high-performance liquid chromatography coupled to electrospray ionization tandem mass spectrometry with precursor-ion analysis, product-ion analysis, common-neutral-loss analysis, and selected reaction monitoring J. Chromatogr. A 2005, 1091, 72-82
18. Gu, L.; Kelm, M. A.; Hammerstone, J. F.; Zhang, Z.; Beecher, G.; Holden, J.; Haytowitz, D.; Prior, R. L. Liquid chromatographic/electrospray ionization mass spectrometric studies of proanthocyanidins in foods J. Mass Spectrom. 2003, 38, 1272-1280
19. De Rosso, M.; Tonidandel, L.; Larchar, R.; Nicolini, G.; Ruggeri, V.; Dalla Vedova, A.; De Marchi, F.; Gardiman, M.; Flamini, R. Study of anthocyanic profiles of twenty-one hybrid grape varieties by liquid chromatography and precursor-ion mass spectrometry Anal. Chim. Acta 2012, 732, 120-129
20. Alberts, P.; Stander, M. A.; de Villiers, A. Advanced ultra high pressure liquid chromatography-tandem mass spectrometric methods for the screening of red wine anthocyanins and derived pigments J. Chromatogr. A 2012, 1235, 92-102
21. Barnes, J. S.; Schug, K. A. Structural characterization of cyanidin-3,5-diglucoside and pelargonidin-3,5-diglucoside anthocyanins: Multi-dimensional fragmentation pathways using high performance liquid chromatography-electrospray ionization-ion trap-time of flight mass spectrometry Int. J. Mass Spectrom. 2011, 308, 71-80
22. Montoro, P.; Tuberoso, C. I.; Perrone, A.; Piacente, S.; Cabras, P.; Pizza, C. Characterisation by liquid chromatography-electrospray tandem mass spectrometry of anthocyanins in extracts of Myrtus communis L. berries used for the preparation of myrtle liqueur J. Chromatogr. A 2006, 1112, 232-240
23. Salmon, J. M.; Fornairon-Bonnefond, C.; Mazauric, J. P. Interactions between wine lees and polyphenols: influence on oxygen consumption capacity during simulation of wine aging J. Food Sci. 2002, 5, 1604-1609