Nano-liquid chromatography combined with a sustainable microextraction based on natural deep eutectic solvents for analysis of phthalate esters

The separation of 11 phthalic acid ester (PAEs) was carried out by nano-liquid chromatography coupled to ultraviolet and MS detection. Preliminary experiments were achieved in order to select suitable stationary phases and chromatographic conditions. The baseline separation was obtained, for all compounds, with an XBridge^TM C₁₈ column in less than 15 min, working in step gradient mode. The sensitivity of the method was improved by on-column focusing. PAEs were extracted from alcoholic and nonalcoholic beverages using vortex-assisted emulsification dispersive liquid–liquid microextration and natural deep eutectic solvents. The whole method was validated in terms of linearity, sensitivity, precision, recovery, and repeatability. Combination of both off-line sample preparation preconcentration and large injection volume led to obtain LOQs in the range 5–47 ng/mL. The developed nano-LC-UV method was extended to MS detection to confirm the presence of PAEs in some beverages commercialized in different types of packaging.     

Quantitative solid phase microextraction – Gas chromatography mass spectrometry analysis of five megastigmatrienone isomers in aged wine

Megastigmatrienone is a key flavor compound in tobacco. It has also been detected in wine, where it may contribute to a tobacco/incense aroma, but its importance and concentration in wines had never previously been evaluated.     

Determination of aminothiols by liquid chromatography with amperometric detection at a silver electrode: Application to white wines

Liquid chromatography coupled to a silver electrode based flow-through amperometric detector (LC-EC-Ag) was developed for the determination of aminothiols in white wines. The C18 reversed phase LC system operated in the isocratic mode at 0.7 mL min⁻¹ and used an acidic mobile phase composed of formic acid, EDTA, sodium nitrate, sodium hydroxide, and methanol 1% (v/v) at pH 4.5. The working electrode operated at 0.08 V vs Ag/AgCl, 3 M KCl and its manual cleaning was realized once a month by smoothing on a polishing cloth. The analyzed aminothiols were resolved and eluted within 4 min, and all standard curves were linear in the range 2 × 10⁻⁷–2 × 10⁻⁵ M. The analyzed wine samples needed no preparation other than dilution with the mobile phase. The concentration of cysteine (CYS), homocysteine (HCYS), glutathione (GSH) and N-acetylcysteine (NAC) in bottled white wines, determined by the method of standard addition, was found to be in the low μM range (0.2–2 mg L⁻¹) depending on the wine type and its age.     

Statistical methods for improving verification of claims of origin for Italian wines based on stable isotope ratios

Wine derives its economic value to a large extent from geographical origin, which has a significant impact on the quality of the wine. According to the food legislation, wines can be without geographical origin (table wine) and wines with origin. Wines with origin must have characteristics which are essential due to its region of production and must be produced, processed and prepared, exclusively within that region.     

An automatic optosensing device for the simultaneous determination of resveratrol and piceid in wines

For the first time, a spectrofluorimetric method is reported for the simultaneous determination of resveratrol (RVT) and piceid (PCD), two stilbenes showing diverse interesting physiological and biochemical attributes, as well as a wide range of health benefits ranging from cardioprotection to chemoprevention. The method makes use of a multicommutated flow-through optosensor in which the resolution of RVT and PCD is accomplished by means the sequential arrival of their photoproducts, on-line generated by UV-irradiation, to the detection area. This is possible due to the different kinetic behaviour of these latter on a solid support (C₁₈ silica gel) filling a minicolumn placed before the detector. The measurement in solid-phase of the photochemically induced fluorescence of the photoproducts (λ_ex: 257 nm/λ_em: 382 nm) is used as analytical signal for monitoring both compounds. The method has been applied to the analysis of RVT and PCD in wines and requires a previous solid-phase extraction (SPE) using Bakerbond C₁₈ cartridges. This pretreatment and the use of a solid-support in both the minicolumn and the flow-cell of the detector allow the determination of RVT and PCD by external calibration. Detection limits (DLs) are 9.3 and 12.6 ng mL⁻¹ for RVT and PCD, respectively. Commercial red and white wine samples have been analysed and the results obtained have been satisfactorily validated by high-performance liquid chromatography (HPLC).     

A useful approach for the differentiation of wines according to geographical origin based on global volatile patterns

In this study, the feasibility of solid‐phase extraction combined with gas chromatography and mass spectrometry in tandem with partial least squares discriminant analysis was evaluated as a useful strategy to differentiate wines according to geographical origin (Azores, Canary and Madeira Islands) and types (white, red and fortified wine) based on their global volatile patterns. For this purpose, 34 monovarietal wines from these three wine grape‐growing regions were investigated, combining the high throughput extraction efficiency of the solid‐phase extraction procedure with the separation and identification ability. The partial least squares discriminant analysis results suggested that Madeira wines could be clearly discriminated from Azores and Canary wines. Madeira wines are mainly characterized by 2‐ethylhexan‐1‐ol, 3,5,5‐trimethylhexan‐1‐ol, ethyl 2‐methylbutanoate, ethyl dl ‐2‐hydroxycaproate, decanoic acid, 3‐methylbutanoic acid, and (E)‐whiskey lactone, whereas 3‐ethoxypropan‐1‐ol, 1‐octen‐3‐ol, (Z)‐3‐hexenyl butanoate, 4‐(methylthio)‐1‐butanol, ethyl 3‐hydroxybutanoate, isoamyl lactate, 4‐methylphenol, γ‐octalactone and 4‐(methylthio)‐1‐butanol, are mainly associated with Azores and Canary wines. The data obtained in this study revealed that solid‐phase extraction combined with gas chromatography and quadrupole mass spectrometry data and partial least squares discriminant analysis provides a suitable tool to discriminate wines, both in terms of geographical origin as well as wine type and vintage.     

Identification of free disaccharides and other glycosides in wine

Free soluble carbohydrates of different wine samples were analyzed by GC–MS as their trimethylsilyloximes using a methylsilicone column. Besides α,α-trehalose, several β-glucosylglucoses such as cellobiose, sophorose, laminaribiose and gentiobiose were the main disaccharides identified. With the exception of gentiobiose, these disaccharides are now reported for the first time in wine. Lactose (4-O-β-d-galactopyranosyl-d-glucose), previously described in this product, was also tentatively identified. Several free glycosides: β-ethyl-glucoside and seven glyceryl-glycosides (including glucosides and galactosides) were also identified for the first time in wine. On the contrary, disaccharides in grape juice were mainly constituted of fructose derivatives, including sucrose, and no glycosides were detected. Although the total amount of disaccharides was different in white wines (<50 mg/L) from those in rosé and red wines (80–130 mg/L), the chromatographic profile was noticeably similar in all wine samples. The method here reported allows the identification of several carbohydrates which have not been previously detected in wines and could contribute to increase the understanding of enzymatic activity during winemaking.     

High performance liquid chromatography analysis of wine anthocyanins revisited: Effect of particle size and temperature

The complex anthocyanin fraction of red wines poses a demanding analytical challenge. We have found that anthocyanins are characterised by extremely low optimal chromatographic velocities, and as a consequence generic HPLC methods suffer from limited resolving power. Slow on-column inter-conversion reactions, particularly between carbinol and flavylium species, are shown to occur on the same time scale as chromatographic separation, leading to increased plate heights at normal chromatographic velocities. In order to improve current routine HPLC separations, the use of small (1.7 μm) particles and high temperature liquid chromatography (HTLC) were investigated. 1.7 μm particles provide better efficiency and higher optimal linear velocities, although column lengths of ∼20 cm should be used to avoid the detrimental effects of conversion reactions. More importantly, operation at temperatures up to 50 °C increases the kinetics of inter-conversion reactions, and implies significantly improved efficiency under relatively mild analysis conditions. It is further demonstrated using relevant kinetic data that no on-column thermal degradation of these thermally labile compounds is observed at 50 °C and analysis times of <2 h.     

HPLC determination of organic acids, sugars, phenolic compositions and antioxidant capacity of orange juice and orange wine made from a Turkish cv. Kozan

Organic acids, sugars, phenolic compositions and antioxidant capacities of orange juice and orange wine obtained from the cv. Kozan of Turkey were determined. High-performance liquid chromatographic methods were used to identify and quantify of these compounds. Three organic acids (citric, malic and ascorbic acids) and three sugars (sucrose, glucose and fructose) were determined. The major organic acid was found as citric acid. With regard to sugars, sucrose was present in the largest amounts for orange juice and wine. A total of 13 phenolic compounds were identified and quantified in orange juice and wine, including hydroxybenzoic acids (2), hydroxycinnamic acids (5), and flavanones (6). Hesperidin, narirutin and ferulic acid were the most abundant phenolic compounds in orange juice and wine. Antioxidant activities of orange juice and wine were measured using the DPPH^• (2,2-diphenyl-1-picrylhydrazyl) assay, and the antioxidant capacity of orange juice was found to be higher than that of orange wine.