Analysis in Wine of Bioactive Compounds Derived of Amino Acids
Abstract Melatonin, tyrosol and hydroxytyrosol are bioactive substances whose presence has been described in wine in low concentration, making their analysis challenging. The present work deals with the development of a method for their determination using high performance liquid chromatography coupled to double online detection by diode array spectrophotometry and mass spectrometry (HPLC-DAD-MS), which was further applied to their analysis in samples of different types of wines.
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Albu C, Radu LE, Radu GL. Assessment of Melatonin and Its Precursors Content by a HPLC-MS/MS Method from Different Romanian Wines. ACS Omega. 2020; 5(42):27254-27260.
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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). Analysis in Wine of Bioactive Compounds Derived of Amino Acids. FarmaJournal, 7(2), 41–51. https://doi.org/10.14201/fj2022724151
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