Elemental Analysis and Phenolic Profiles of Selected Italian Wines
Authors
Fermo, Paola
Comite, Valeria

Sredojević, Milica

Ćirić, Ivanka

Gašić, Uroš M.

Mutić, Jelena

Baošić, Rada

Tešić, Živoslav Lj.

Article (Published version)
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The study of the chemical composition of wines is nowadays a topic of great interest because of the importance of this market, especially in Italy, and also considering the numerous cases of falsification of famous and very expensive wines. The present paper focused on the analysis of metals and polyphenols in Italian wines belonging to different provenance and types. At this purpose 20 elements were quantified by inductively coupled plasma optical emission spectrometry (ICP-OES) and ICP mass spectrometry (ICP-MS). Regarding polyphenols, a total of 32 were quantified, among 6 were anthocyanins. Furthermore, in 4 samples (1 rosè and 3 red wines) 42 anthocyanins and related compounds were identified by ultra-high performance liquid chromatography (UHPLC)-Orbitrap MS technique (among these, 6 were also quantified). Non-anthocyanins were determined using UHPLC coupled with a diode array detector and triple-quadrupole mass spectrometer (UHPLC–DAD-QqQ-MS). Total phenolic content (TPC) and ra...dical scavenging activity (RSA) were measured using spectrophotometric methods. The results obtained by elemental techniques were submitted to principal components analysis (PCA) allowing to get information on both geographical and botanical origin of the examined wine samples. Some polyphenols have been detected in higher concentrations only in a certain type of wine, as for example in the case of Grechetto wine. Most of the identified anthocyanin derivatives (pyranoanthocyanins) are formed during the aging of wine by reaction with the other wine components.
Keywords:
Italian wines / Anthocyanins / Metals / Minerals / Phenolic compoundsSource:
Foods, 2021, 10, 1, 158-Publisher:
- MDPI
Funding / projects:
- Ministry of Education, Science and Technological Development, Republic of Serbia, Grant no. 200007 (University of Belgrade, Institute for Biological Research 'Siniša Stanković') (RS-200007)
- Ministry of Education, Science and Technological Development, Republic of Serbia, Grant no. 200288 (Innovation Center of the Faculty of Chemistry) (RS-200288)
- Ministry of Education, Science and Technological Development, Republic of Serbia, Grant no. 200168 (University of Belgrade, Faculty of Chemistry) (RS-200168)
Note:
- Supplementary material: https://cherry.chem.bg.ac.rs/handle/123456789/4811
Related info:
- Referenced by
https://cherry.chem.bg.ac.rs/handle/123456789/4811
DOI: 10.3390/foods10010158
ISSN: 2304-8158
PubMed: 33451091
WoS: 000610220500001
Scopus: 2-s2.0-85101618437
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Institution/Community
Hemijski fakultet / Faculty of ChemistryTY - JOUR AU - Fermo, Paola AU - Comite, Valeria AU - Sredojević, Milica AU - Ćirić, Ivanka AU - Gašić, Uroš M. AU - Mutić, Jelena AU - Baošić, Rada AU - Tešić, Živoslav Lj. PY - 2021 AB - The study of the chemical composition of wines is nowadays a topic of great interest because of the importance of this market, especially in Italy, and also considering the numerous cases of falsification of famous and very expensive wines. The present paper focused on the analysis of metals and polyphenols in Italian wines belonging to different provenance and types. At this purpose 20 elements were quantified by inductively coupled plasma optical emission spectrometry (ICP-OES) and ICP mass spectrometry (ICP-MS). Regarding polyphenols, a total of 32 were quantified, among 6 were anthocyanins. Furthermore, in 4 samples (1 rosè and 3 red wines) 42 anthocyanins and related compounds were identified by ultra-high performance liquid chromatography (UHPLC)-Orbitrap MS technique (among these, 6 were also quantified). Non-anthocyanins were determined using UHPLC coupled with a diode array detector and triple-quadrupole mass spectrometer (UHPLC–DAD-QqQ-MS). Total phenolic content (TPC) and radical scavenging activity (RSA) were measured using spectrophotometric methods. The results obtained by elemental techniques were submitted to principal components analysis (PCA) allowing to get information on both geographical and botanical origin of the examined wine samples. Some polyphenols have been detected in higher concentrations only in a certain type of wine, as for example in the case of Grechetto wine. Most of the identified anthocyanin derivatives (pyranoanthocyanins) are formed during the aging of wine by reaction with the other wine components. PB - MDPI T2 - Foods T1 - Elemental Analysis and Phenolic Profiles of Selected Italian Wines VL - 10 IS - 1 SP - 158 DO - 10.3390/foods10010158 ER -
@article{ author = "Fermo, Paola and Comite, Valeria and Sredojević, Milica and Ćirić, Ivanka and Gašić, Uroš M. and Mutić, Jelena and Baošić, Rada and Tešić, Živoslav Lj.", year = "2021", abstract = "The study of the chemical composition of wines is nowadays a topic of great interest because of the importance of this market, especially in Italy, and also considering the numerous cases of falsification of famous and very expensive wines. The present paper focused on the analysis of metals and polyphenols in Italian wines belonging to different provenance and types. At this purpose 20 elements were quantified by inductively coupled plasma optical emission spectrometry (ICP-OES) and ICP mass spectrometry (ICP-MS). Regarding polyphenols, a total of 32 were quantified, among 6 were anthocyanins. Furthermore, in 4 samples (1 rosè and 3 red wines) 42 anthocyanins and related compounds were identified by ultra-high performance liquid chromatography (UHPLC)-Orbitrap MS technique (among these, 6 were also quantified). Non-anthocyanins were determined using UHPLC coupled with a diode array detector and triple-quadrupole mass spectrometer (UHPLC–DAD-QqQ-MS). Total phenolic content (TPC) and radical scavenging activity (RSA) were measured using spectrophotometric methods. The results obtained by elemental techniques were submitted to principal components analysis (PCA) allowing to get information on both geographical and botanical origin of the examined wine samples. Some polyphenols have been detected in higher concentrations only in a certain type of wine, as for example in the case of Grechetto wine. Most of the identified anthocyanin derivatives (pyranoanthocyanins) are formed during the aging of wine by reaction with the other wine components.", publisher = "MDPI", journal = "Foods", title = "Elemental Analysis and Phenolic Profiles of Selected Italian Wines", volume = "10", number = "1", pages = "158", doi = "10.3390/foods10010158" }
Fermo, P., Comite, V., Sredojević, M., Ćirić, I., Gašić, U. M., Mutić, J., Baošić, R.,& Tešić, Ž. Lj.. (2021). Elemental Analysis and Phenolic Profiles of Selected Italian Wines. in Foods MDPI., 10(1), 158. https://doi.org/10.3390/foods10010158
Fermo P, Comite V, Sredojević M, Ćirić I, Gašić UM, Mutić J, Baošić R, Tešić ŽL. Elemental Analysis and Phenolic Profiles of Selected Italian Wines. in Foods. 2021;10(1):158. doi:10.3390/foods10010158 .
Fermo, Paola, Comite, Valeria, Sredojević, Milica, Ćirić, Ivanka, Gašić, Uroš M., Mutić, Jelena, Baošić, Rada, Tešić, Živoslav Lj., "Elemental Analysis and Phenolic Profiles of Selected Italian Wines" in Foods, 10, no. 1 (2021):158, https://doi.org/10.3390/foods10010158 . .