کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
6396184 1628480 2014 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
HPLC-DAD-MS/MS characterization of phenolic compounds in white wine stored without added sulfite
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
HPLC-DAD-MS/MS characterization of phenolic compounds in white wine stored without added sulfite
چکیده انگلیسی


- No-sulfite added white wine was investigated by HPLC-DAD-MS/MS.
- Many phenolic compounds have been investigated.
- Oxidized compounds arising from coupling reactions have been tentatively identified.
- This is the first time that oxidation-derived phenolic compounds have been described in wine.

The oxidation of dihydroxybenzene and hydroxycinnamate compounds generates unstable quinones which undergo further reactions to combine nucleophilic compounds. These reactions are limited when sulfur dioxide (SO2) is used as wine preservative, as SO2 plays an important role in reducing quinones back to their phenol form. In no sulfite-added wine, oxidation chemistry undoubtedly results changed. Therefore, in this work, the phenolic profile of a white wine without adding sulfites, after twelve-month storage, was investigated by HPLC-DAD-MS/MS and compared to a control stored with sulfur dioxide. A total of twenty-six phenolics were detected including hydroxycinnamate derivatives and minor compounds resulting from oxidation processes, i.e. oxidized caffeic acid dimers, whose structures were tentatively proposed on the basis of their UV, MS, and MS/MS typical fragmentation. The experimental evidence of these latter is described for the first time in wine stored without added sulfites, and it may contribute to get new insight in the field of wine oxidation processes.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 66, December 2014, Pages 207-215
نویسندگان
, , , , , ,