scholarly journals Analysis of cis- and trans-resveratrol in Portuguese wines

OENO One ◽  
1996 ◽  
Vol 30 (1) ◽  
pp. 31 ◽  
Author(s):  
Gilles De Revel ◽  
Tim Hogg ◽  
Cristina Santos
Keyword(s):  
Detection Limit ◽  
Nordihydroguaiaretic Acid ◽  
Red Wines ◽  
Internal Standards ◽  
White Wines ◽  
Good Linearity ◽  
Ether Extraction ◽  
Health Promoting ◽  
Tms Derivatives

<p style="text-align: justify;"><em>Trans</em>-resveratrol (<em>trans</em>-3,5,4'-trihydroxystilbene) has been reported as contributing to the health promoting properties of wine. In this study wines made exclusively from native Portuguese varieties were assayed for the levels of <em>trans</em>-resveratrol. The method developed uses GC-FID and GC-MS determinations of TMS derivatives; derivatisation by hexamethyldisilazane following ether extraction of wines. Two currently used food antioxydants nordihydroguaiaretic acid (NDGA) and 2' ,4' ,5' -trihydroxybutyrophenone (THBP), were employed as internai standards, being extracted and derivatised in exactly the same way as the determined resveratrol. These internal standards permitted the verification of a good linearity and reproducibility for this determination, with a detection limit of 5 μg/l. A characteristic of this method is the enhanced discrimination between <em>cis</em>- and <em>trans</em>- isomers of resveratrol with the consequent possibility of the determination of <em>cis</em>-resveratrol. The levels of resveratrol from wines of different regions of Portugal was studied. There appeared to be considerable variation in the concentrations encountered in the various wines although generally red wines contained much higher levels than white wines. The use of glucosidase enzymes in winemaking led to an increase of 3 - to 4 - fold in the levels of resveratrol encountered in Vinho Verde wines. Differences were noted between the resveratrol levels of specifie varietal wines from the Vinho Verde.</p>

scholarly journals Antioxidant activity and resveratrol content in wines the national origin

2021 ◽  
Vol 10 (6) ◽  
pp. 222-227
Author(s):  
Callisaya A Juan Carlos ◽  
Arteaga SM del Carmen ◽  
Taquichiri T Marco A ◽  
Gutiérrez Barea Pastor ◽  
Paco Sarzuri Joel ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
National Origin ◽  
Red Wines ◽  
White Wines

Wines are an important source of resveratrol and polyphenols, in this sense this work has focused on the determination of antioxidant activity and resveratrol content in wines of origin. The different wines analyzed exhibited strong antioxidant activity for the ABTS and DPPH tests, which are in the ranges of 2.123 to 25.097 [µmol/ml] and 2.348 to 17.138 [µmol/ml] for red wines respectively, while for white wines the ranges they are 0.793 to 2.604 [µmol/ml] and 0.419 to 3.07 [µmol/ml] respectively. Regarding the quantification and presence of trans-resveratrol, this was confirmed in most of the wines analyzed, with concentrations ranging between 0.77 and 3.25 [ppm] in red wines. As for white wines, these oscillate in the range of 0.18 to 0.69 [ppm]. Analyzing and comparing the results obtained in wines of origin, we observe that red wines have a good content of resveratrol and that in turn comparing results of other authors, we observe that the content of resveratrol in wines of origin is within the bibliographic range, both for red and white wines.

scholarly journals Determination of biogenic amine - content of natural wines

2003 ◽  
Vol 9 (3-4) ◽  
Author(s):  
M. Kállay ◽  
D. Sárdy
Keyword(s):  
Amino Acids ◽  
Biogenic Amine ◽  
Red Wines ◽  
White Wines ◽  
Amine Content

Nowadays the consumption of natural wines has been increased. In parallel with the higher demand, the study of the parameters of natural wines has also developed. The amines being produced during the decarboxylization procedure of amino acids could be one of the most important features of natural wines. The objective of this study was to measure the biogenic amine content of natural wines from 2000 and 2001. We have determined that the biogenic amine content of natural wines is not different from the biogenic amine composition of normal wines. There was not any considerable difference between the years. In complience with the average tendency, red wines contain higher histamine-, tiramine- and serotonin values than white wines.

scholarly journals Natural Contaminants in Wines: Determination of Biogenic Amines by Chromatographic Techniques

2021 ◽  
Vol 18 (19) ◽  
pp. 10159
Author(s):  
Giuliana Vinci ◽  
Lucia Maddaloni ◽  
Sabrina A. Prencipe ◽  
Roberto Ruggieri
Keyword(s):  
Biogenic Amines ◽  
Food Poisoning ◽  
White Wine ◽  
Allergic Reactions ◽  
Red Wines ◽  
White Wines ◽  
Fermentation Processes ◽  
Chromatographic Techniques ◽  
High Concentrations

Biogenic amines (BAs) are natural contaminants of wine that originate from decarboxylase microorganisms involved in fermentation processes. The primary relevance of biogenic amines in food could have both toxic effects on consumers’ health (i.e., allergic reactions, nausea, tremors, etc.), if present at high concentrations, and concurrently it can be considered as a remarkable indicator of quality and/or freshness. Therefore, the presence of nine biogenic amines [Tryptamine (TRP), ß-phenylethylamine (ß-PEA), putrescine (PUT), cadaverine (CAD), histamine (HIS), serotonin (SER), tyramine (TYR), spermidine (SPD), and spermine (SPM)] was investigated in red and white wine samples, which differed in the winemaking processes. The qualitative-quantitative determination of BAs was carried out by chromatographic methods (HPLC-UV/Vis and LC-ESI-MS). The analysis showed that both winemaking processes had all the nine BAs considered in the study at different amounts. Data showed that red wines had a higher concentration of PUT (10.52 mg L−1), TYR (7.57 mg L−1), and HIS (6.5 mg L−1), the BAs most involved in food poisoning, compared to white wines, probably related to the different type of fermentation (alcoholic and malolactic).

scholarly journals DETERMINATION OF HEAVY METALS CONCENTRATION IN WINE USING INDUCTIVELY COUPLED PLASMA MASS SPECTROMETRY (ICP-MS)

2020 ◽  
Vol 1 (1) ◽  
pp. 125-132
Author(s):  
Florin Dumitru Bora ◽  
Aurel Ciubucă ◽  
Gabriel Tăbăranu ◽  
Viorica Enache ◽  
Oana Cioroi ◽  
...  
Keyword(s):  
Heavy Metals ◽  
Inductively Coupled Plasma ◽  
Metal Ion ◽  
Storage Temperature ◽  
Ion Concentration ◽  
Red Wines ◽  
White Wines ◽  
Inductively Coupled ◽  
Icp Ms

The determination of metals in different type of wines is of high importance for the nutritional, as well as toxic effects of these elements. The main purpose of this research is to determine the concentration of Cu, Fe, Mn, Cd, Zn and Pb in wine. The analyzed samples were wine samples obtained under micro-vinification conditions and from grapevine cultivars for the white wines (Feteasca Alba, Feteasca Regala, Babeasca Gri, Sarba) and for the red wines (Merlot, Feteasca Neagră, Cabernet Sauvignon). The highest concentrations were obtained in the cultivars of grapevine for the red wines (49.86 ± 1.32 μg/L Pb) recorded by the Feteasca Neagra cultivar and (0.23 ± 0.01 μg/L Cd) for the Merlot cultivar. In the case of Cu, Zn, Fe and Mn, the highest concentrations were recorded by the vines for white wines (532.48 ± 13.79 μg/L Cu, 1845.23 ± 32.58 μg/L Zn, 1654.98 ± 26.68 μg/L Fe, 221.32 ± 17.49 μg/L Mn) in comparison to the cultivars of vines for red wines. The conclusions obtained from the analysis of heavy metals in wines through ICP-MS are as follows: grapevine cultivars for red wine recorded the highest concentrations of Cd and Pb and the grapevine cultivars for white wines recorded the highest concentrations of Cu, Zn, Fe and Mn.Wine samples do not have a metal ion concentration higher than the maximum concentration allowed by law.The storage temperature does not affect the concentration of heavy metals, dry wine has a higher concentration of heavy metals in its composition.

scholarly journals Differentiation of Wines Obtained in the Region of Dealurile Moldovei Vineyard Using Multielement Composition - Comparison with Vineyard Soil

2021 ◽  
Vol 78 (1) ◽  
pp. 17
Author(s):  
Florin Dumitru BORA ◽  
Anamaria CĂLUGĂR ◽  
Claudiu Ioan BUNEA ◽  
Vasile Răzvan FILIMON
Keyword(s):  
Mineral Composition ◽  
Inductively Coupled Plasma ◽  
Cabernet Sauvignon ◽  
Red Wines ◽  
White Wines ◽  
Inductively Coupled ◽  
Icp Ms ◽  
Plasma Mass Spectrometry ◽  
High Level

The present study is focused on the determination of mineral composition of international red wines (Merlot, Cabernet Sauvignon), white wines (Sauvignon blanc, Aligoté, Muscat Ottonel, Italian Riesling) and native red wines (Feteasca neagră, Burgund mare, Băbeasca neagră), white wines (Feteasca regală, Fetească albă, Băbeasca gri, Șarba) produced in the Dealu Bujorului vineyard between 2014-2018, using Inductively Coupled Plasma Mass-Spectrometry (ICP-MS), and comparison of mineral composition of the soil. The high level of Ca, K, Na, Mg, P and Fe was observed in analyzed wine samples, the concentration of Na, Cu, As, Cd, Zn and Pb metals in analyzed wine samples were under Maximal Permissible Limit. The average concentrations of elements in the soil decrease in the following order: K, Na, Ca, Cu, Fe, P, Mg, Li, Co, Mn, Zn, Pb, Cr, As, U, Cd and Hg. Cu concentration in the topsoil of the Dealu Bujorului vineyard exceeds the maximum allowed limit (20 mg/kg Cu).

Colorimetric Determination of Fluoride in Drinking Groundwater using a Polymeric Zirconium Complex of 5-(2-Carboxyphenylazo)-8-Hydroxyquinoline

2013 ◽  
Vol 12 (7) ◽  
pp. 460-465
Author(s):  
Sameer Amereih ◽  
Zaher Barghouthi ◽  
Lamees Majjiad
Keyword(s):  
Drinking Water ◽  
Detection Limit ◽  
Complex Formation ◽  
Molar Absorptivity ◽  
Colorimetric Determination ◽  
Zirconium Complex ◽  
Reliable Determination ◽  
Percentage Recovery ◽  
Quantitation Limit

A sensitive colorimetric determination of fluoride in drinking water has been developed using a polymeric zirconium complex of 5-(2-Carboxyphenylazo)-8-Hydroxyquinoline as fluoride reagents. The method allowed a reliable determination of fluoride in range of (0.0-1.5) mg L-1. The molar absorptivity of the complex formation is 7695 ± 27 L mol-1 cm-1 at 460 nm. The sensitivity, detection limit, quantitation limit, and percentage recovery for 1.0 mg L-1 fluoride for the proposed method were found to be 0.353 ± 0.013 μg mL-1, 0.1 mg L-1, 0.3 mg L-1, and 101.7 ± 4.1, respectively.

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