Spectrophotometric determination of the antioxidant properties and characterization of the phenolic content by high-performance liquid chromatography–diode array detection–tandem mass spectrometry (HPLC–DAD–MS/MS) of Berberis hispanica Boiss. & Reut. leaves

2020 ◽  
pp. 1-12
Author(s):  
María del Pilar Fernández-Poyatos ◽  
Antonio Ruiz-Medina ◽  
Carlos Salazar-Mendías ◽  
Eulogio J. Llorent-Martínez
Keyword(s):  
High Performance ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Diode Array ◽  
Tandem Mass ◽  
Properties And Characterization ◽  
Array Detection ◽  
Berberis Hispanica

scholarly journals Determination of Anthocyanin and Volatile Profile of Wines from Varieties Yiannoudi and Maratheftiko from the Island of Cyprus

Beverages ◽  
2020 ◽  
Vol 6 (1) ◽  
pp. 4
Author(s):  
Orestis Tsiakkas ◽  
Carlos Escott ◽  
Iris Loira ◽  
Antonio Morata ◽  
Doris Rauhut ◽  
...  
Keyword(s):  
High Performance ◽  
Early Stage ◽  
Diode Array ◽  
Tandem Mass ◽  
Diode Array Detection ◽  
Volatile Profile ◽  
Ionization Detector ◽  
Flame Ionization ◽  
Array Detection

Anthocyanins and volatile aromas may contribute to the identity of a wine varietal. Various parameters such as terroir (including vineyard altitude), viticultural management, vinification techniques and ageing conditions can influence the physiochemical pathways of the compounds. This work evaluated the anthocyanins and volatile compounds of two monovarietal wines from indigenous varieties, Yiannoudi and Maratheftiko, grown in the island of Cyprus from the vintages 2014, 2015 and 2016. The experimental analysis comprised the determination of anthocyanin’s profile (high-performance liquid chromatography-diode array detection chromatography-electrospray ionization tandem mass spectrometry, HPLC-DAD-ESI/MS) and fermentation derived volatiles (gas chromatography-flame ionization detector, GC-FID) and a blind wine testing sensory evaluation. Both the analytical results and the blind wine tasting showed that wines, at their early stage, were easily differentiated by variety, especially in terms of anthocyanins composition, while, in aged wines, the differences among samples were influenced in time by the winemaking procedures and it was not possible to differentiate varieties in such conditions.

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