Análisis de componentes bioactivos derivados de aminoácidos en el vino
Resumen
Melatonina, tirosol e hidroxitirosol son sustancias bioactivas cuya presencia se ha descrito en el vino en baja concentración, lo que representa un reto para su análisis. El presente trabajo plantea la puesta a punto de un método para su determinación, mediante cromatografía líquida de alta eficacia acoplada a detección por espectrofotometría de diodos y espectrometría de masas (HPLC-DAD-MS) y su aplicación posterior para su análisis en muestras de diversos tipos de vinos.
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Bordiga M, Lorenzo C, Pardo F, Salinas MR, Travaglia F, Arlorio M, Coïsson JD, Garde-Cerdán T. Factors influencing the formation of histaminol, hydroxytyrosol, tyrosol, and tryptophol in wine: Temperature, alcoholic degree, and amino acids concentration. Food Chem. 2016; 197:1038-1045.
Carneiro CN, Gomez FJV, Spisso A, Silva MF, Azcarate SM, Dias F. Geographical characterization of South America wines based on their phenolic and melatonin composition: An exploratory analysis. Microchem J. 2020; 158:105240.
EFSA Panel on Dietetic Products; Nutrition and Allergies (NDA). Scientific Opinion on the substantiation of health claims related to polyphenols in olive. EFSA J. 2011; 9:203.
Fracassetti D, Vigentini I, Lo Faro AFF, De Nisi P, Foschino R, Tirelli A, Orioli M, Iriti M. Assessment of Tryptophan, Tryptophan Ethylester, and Melatonin Derivatives in Red Wine by SPE-HPLC-FL and SPE-HPLC-MS Methods. Foods. 2019; 8(3):99.
Mercolini L, Mandrioli R, Raggi MA. Content of melatonin and other antioxidants in grape-related foodstuffs: measurement using a MEPS-HPLC-F method. J Pineal Res. 2012; 53(1):21-28.
Piñeiro Z, Cantos-Villar E, Palma M, Puertas B. Direct liquid chromatography method for the simultaneous quantification of hydroxytyrosol and tyrosol in red wines. J Agric Food Chem. 2011; 59(21):11683-11689.
Wang ST, Le J, Peng R, Li Y. Efficient extraction and sensitive LC-MS quantification of hydroxytyrosol in wine, oil and plasma. Food Chem. 2020; 323:126803.
Álvarez-Fernández MA, Carafa I, Vrhovsek U, Arapitsas P. Modulating Wine Aromatic Amino Acid Catabolites by Using Torulaspora delbrueckii in Sequentially Inoculated Fermentations or Saccharomyces cerevisiae Alone. Microorganisms. 2020; 8(9):1349.
Boccalandro HE, González CV, Wunderlin DA, Silva MF. Melatonin levels, determined by LC-ESI-MS/MS, fluctuate during the day/night cycle in Vitis vinifera cv Malbec: evidence of its antioxidant role in fruits. J Pineal Res. 2011; 51(2):226-232.
Bordiga M, Lorenzo C, Pardo F, Salinas MR, Travaglia F, Arlorio M, Coïsson JD, Garde-Cerdán T. Factors influencing the formation of histaminol, hydroxytyrosol, tyrosol, and tryptophol in wine: Temperature, alcoholic degree, and amino acids concentration. Food Chem. 2016; 197:1038-1045.
Carneiro CN, Gomez FJV, Spisso A, Silva MF, Azcarate SM, Dias F. Geographical characterization of South America wines based on their phenolic and melatonin composition: An exploratory analysis. Microchem J. 2020; 158:105240.
EFSA Panel on Dietetic Products; Nutrition and Allergies (NDA). Scientific Opinion on the substantiation of health claims related to polyphenols in olive. EFSA J. 2011; 9:203.
Fracassetti D, Vigentini I, Lo Faro AFF, De Nisi P, Foschino R, Tirelli A, Orioli M, Iriti M. Assessment of Tryptophan, Tryptophan Ethylester, and Melatonin Derivatives in Red Wine by SPE-HPLC-FL and SPE-HPLC-MS Methods. Foods. 2019; 8(3):99.
Mercolini L, Mandrioli R, Raggi MA. Content of melatonin and other antioxidants in grape-related foodstuffs: measurement using a MEPS-HPLC-F method. J Pineal Res. 2012; 53(1):21-28.
Piñeiro Z, Cantos-Villar E, Palma M, Puertas B. Direct liquid chromatography method for the simultaneous quantification of hydroxytyrosol and tyrosol in red wines. J Agric Food Chem. 2011; 59(21):11683-11689.
Wang ST, Le J, Peng R, Li Y. Efficient extraction and sensitive LC-MS quantification of hydroxytyrosol in wine, oil and plasma. Food Chem. 2020; 323:126803.
Martín Quijada, A., González Paramás, A. M., & Santos Buelga, C. (2022). Análisis de componentes bioactivos derivados de aminoácidos en el vino. FarmaJournal, 7(2), 41–51. https://doi.org/10.14201/fj2022724151
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