Formation of new anthocyanin-alkyl/aryl-flavanol pigments in model solutions

The contribution of the aldehyde composition of wine spirit to the colorimetric changes in red Port wine was studied in model solutions by HPLC-diode array detection (DAD) and liquid chromatography (LC)/mass spectrometry (MS). The reaction between anthocyanins, catechin and the several aldehydes was tested with dimers B4 and B2-3′-O-gallate, two of most abundant procyanidins dimers present in young Port wines. Both dimers reacted with oenin (malvidin-3-glycoside, mv3gl) mediated by several aldehydes (such as acetaldehyde, propionaldehyde, isovaleraldehyde, formaldehyde, isobutyraldehyde and benzaldehyde) leading to the formation of the respective alkyl/aryl linked adducts. The structures of mv3gl-alkyl/aryl-dimer (B4 and B2-3′-O-gallate) and mv3gl-alkyl/aryl-cat ((−)-epicatechin and (−)-epicatechin-gallate) were assigned by LC/ESI-MS.     

A new class of anthocyanin‐procyanidin condensation products detected in red wine by electrospray ionization multi‐stage mass spectrometry analysis

In our previous work, we have identified, in a model wine solution containing malvidin 3‐glucoside, epicatechin and acetaldehyde, a new condensation product – hydroxylethyl‐malvidin‐3‐glucoside‐ethyl‐epicatechin. The objective of this work was to verify the presence of such new condensation products in red wine. For this purpose, red wine was fractionated into various fractions by column chromatography on LiChroprep RP 18 and on Toyopearl 40 (F). The phenolic composition of each fraction was verified by HPLC‐DAD and direct‐infusion ESI‐MSⁿ analysis. In addition to the well‐known anthocyanins and their acetyl and coumaroyl derivatives, and several direct and indirect anthocyanin‐(epi)catechin condensation products, a new class of pigmented products, namely hydroxyethyl‐anthocyanin‐ethyl‐flavanol compounds, have been detected in red wine. The new class of pigmented products would be expected to be the major pigments responsible for the color of aged red wine. Copyright © 2010 John Wiley & Sons, Ltd.     

Reaction Products of Thioanisole with formaldehyde

The acid-catalyzed condensation reaction of thioanisole (I) with formaldehyde was carried out in benzene in the presence of p-toluenesulfonic acid. Two compounds, a dimer (II) and a trimer (III) of thioanisole linked by a methylene group, were isolated from the reaction mixture as main products on the initial stage of this reaction.     

Determination of anthocyanins in wine by direct injection liquid chromatography-diode array detection-mass spectrometry and classification of wines using discriminant analysis

A rapid HPLC-diode array detection (DAD) method was developed for the routine analysis of 16 anthocyanins in wine. Direct injection of filtered wine samples followed by selective detection at 520 nm allowed quantitation of these compounds in red wines. The method was linear for malvidin-3-glucoside over the range 5-250ppm, and the limit of detection for this compound was 0.18 ppm. A volatile mobile phase is used, which enables hyphenation to mass spectrometry (MS). With HPLC-MS, a total of 44 pigments could be identified in South African wines. Obtained mass spectra are discussed for a series of representative wine constituents and results are compared with literature references. An attempt was made to differentiate between different cultivars according to the anthocyanin content using stepwise forward linear discriminant analysis (LDA).     

Prediction of phenolic compounds in red wine fermentations by visible and near infrared spectroscopy

Near infrared (NIR) spectroscopy was used to simultaneously predict the concentrations of malvidin-3-glucoside (M3G), pigmented polymers (PP) and tannins (T) in red wine. A total of 495 samples from 32 commercial scale red wine fermentations over two vintages using two grape varieties (Cabernet Sauvignon and Shiraz), and also including as additional variables two types of fermenters, two different yeasts, and three fermentation temperatures were used. Samples were scanned in transmission mode (400-2500 nm) using a monochromator instrument (NIRSystems6500). Calibration equations were developed from high performance liquid chromatography (HPLC) and NIR data using partial least squares (PLS) regression with internal cross validation. Using PLS regression, very good calibration statistics (R_cal²>0.80) were obtained for the prediction of M3G, PP and T with standard deviation (S.D.)/standard error in cross validation (SECV) ratio (residual predictive deviation, RPD)) ranging from 1.8 to 5.8. It was concluded that near infrared spectroscopy could be used as rapid alternative method for the prediction of the concentration of phenolic compounds in red wine fermentations.     

Demonstration of the occurrence of flavanol-anthocyanin adducts in wine and in model solutions

Flavanol-anthocyanin (F-A⁺) adducts were detected in red wine. A mechanism involving acid-catalysed cleavage of flavanol oligomers followed by nucleophilic addition of the anthocyanin moiety (in its hemiketal form) to the resulting carbocation (F⁺) was postulated. To confirm this mechanism, reactions between malvidin 3-O-glucoside (Mv3glc) and procyanidin dimer epicatechin-(4-8)-epicatechin 3-O-gallate (B2-3′OG) were studied in a model solution system at pH 2. A new pigment with a UV-Vis spectrum similar to that of Mv3glc and a signal at m/z=781 in the positive ion mode was detected and was attributed to Ec-Mv3glc, in agreement with the proposed reaction pathway.A protocol adapted from the synthesis of procyanidin dimers, in which the terminal flavanol units was replaced with Mv3glc, was tested. Two new pigments were formed with a signal at m/z=781, in the positive ion mode. These ions were attributed to catechin-Mv3glc.Both adducts obtained by hemisynthesis showed exactly the same fragmentation pattern as that present in wine. In particular, the loss of a 126 amu fragment corresponding to the unsubstituted A-ring of the flavanol unit indicated that all of them were (epi)catechin-Mv3glc adducts.These results prove that reactions between the carbocations resulting from cleavage of tannin interflavanic bonds and anthocyanins occur in wine.     

Determination of some phenolic compounds in red wine by RP-HPLC: method development and validation

A methodology employing reversed-phase high-performance liquid chromatography (RP-HPLC) was developed and validated for simultaneous determination of five phenolic compounds in red wine. The chromatographic separation was carried out in a C(18) column with water acidify with acetic acid (pH 2.6) (solvent A) and 20% solvent A and 80% acetonitrile (solvent B) as the mobile phase. The validation parameters included: selectivity, linearity, range, limits of detection and quantitation, precision and accuracy, using an internal standard. All calibration curves were linear (R(2) > 0.999) within the range, and good precision (RSD < 2.6%) and recovery (80-120%) was obtained for all compounds. This method was applied to quantify phenolics in red wine samples from Santa Catarina State, Brazil, and good separation peaks for phenolic compounds in these wines were observed.     

A novel synthetic pathway to vitisin B compounds

The hemi-synthesis of vitisin B compounds is described herein for the first time through a new, simple and suitable reaction of malvidin-3-glucoside and malvidin-3-O-coumaroylglucoside with vinyloxy-trimethylsilane. The obtained compounds were identified by LC/DAD-MS and fully characterized by NMR analysis for the first time.     

Development and validation of a capillary zone electrophoresis method for the quantitative determination of anthocyanins in wine

A capillary zone electrophoresis (CZE) method is proposed for the quantitative determination of anthocyanins in wine as an alternative to high-performance liquid chromatography. The CZE separation was carried out using a 46 cm (effective length)×75 μm I.D. fused-silica capillary at 10 °C and a 50 mM sodium tetraborate buffer at pH 8.4 with 15% of methanol as modifier. A voltage of 25 kV and a hydrodynamic injection of 300 mbar s were used. The electropherograms were recorded at 599 nm. It was found that SO₂ (antibacterial and antioxidant agent added to wine during its production) increased the absorbance of anthocyanins at 599 nm in a basic medium. Therefore, a concentration of 250 mg/l of SO₂ was added to the samples and the calibration solution before the analysis in order to avoid errors by this matrix effect. The analytical response was linear (R=0.998) between 10 and 700 μg/ml of malvidin-3-O-glucoside. The limit of detection and the reproducibility (as a relative standard deviation, n=11) were 1 μg/ml and 1.5%, respectively. Finally, the CZE method was validated by the analysis of synthetic wine samples (errors less than 8%) and by the comparison of the results obtained in the analysis of different monovarietal wines by CZE with those obtained by the standard HPLC method. In this comparison, a good correlation (R=0.998) with a slope of 1.005±0.044 and an intercept of −0.752±6.690 was obtained for malvidin-3-O-glucoside.     

木质素阳离子絮凝剂的合成及其絮凝性能研究

以酶解木质素、甲醛、二甲胺及阳离子化试剂为原料,制备了木质素基阳离子絮凝剂.改变阳离子化试剂的用量、缩合反应的温度和时间等因素,制备不同阳离子度的木质素阳离子絮凝剂;通过其对酸性黑10B的脱色效果研究,确定了最优的制备方案.利用最优条件制备的木质素阳离子絮凝剂对三种不同种类阴离子染料废水进行了絮凝脱色处理.结果表明,原...     

Radical scavenging ability of polyphenolic compounds towards DPPH free radical

Free radical scavenging activity of different polyphenolic compounds commonly present in wine has been evaluated using DPPH method. The experiments were performed with different amounts of phenols within the linear interval of response and with an excess of DPPH in all cases. In these conditions, for most of the compounds tested, the reaction was biphasic. Total stoichiometry values n confirm the implication of more than one step in the process. Flavan-3-ol compounds showed the highest values, especially procyanidins B1 (9.8) and B2 (9.1). In this family, n values coincide with the number of hydroxyl groups available. EC₅₀ and TEC₅₀ parameters have been calculated. EC₅₀ values are extremely diverse, being the procyanidins B1 and B2 the most potent scavenging compounds and resveratrol the less one. TEC₅₀ considers the rate of reaction towards the free radical. (+)-Catechin and (−)-epicatechin are the phenolic compounds that need more time to react. In contrast, caftaric and caffeic acids are the phenolic acids that react more rapidly. Antioxidant efficacy (AE) is a parameter that combines both factors. Compounds as kaempferol, with a high EC₅₀ value, could be considered as an antioxidant with low relevance, but instead shows the highest AE value of the phenolic compounds tested, due to its fast rate of reaction, what is of great biological importance.     

Catalytic degradation of polystyrene in the presence of active charcoal

To obtain useful products from polystyrene degradation waste, the catalytic degradation of polystyrene over an active charcoal catalyst was carried out. By controlling the reaction conditions, the selective recovery of styrene dimer derivatives, a promising sourse of useful industrial additives, was investigated. Cis- and trans-l,3-diphenyl-2-butene. 1,3-diphenyl-1-butene and 1,3-diphenylbutane were detected as the main products. The yield of styrene dimer derivatives was about 15 wt.% of the total liquid products recovered. Also. selective recovery of the styrene dimer derivatives by the catalytic reaction of polystyrene in the presence of a catalyst was possible by controlling the contact time and activity of the catalyst.     

Ultrasound extracted flavonoids from four varieties of Portuguese red grape skins determined by reverse-phase high-performance liquid chromatography with electrochemical detection

Several flavonoids present in red grape skins from four varieties of Portuguese grapes were determined by reverse-phase high-performance liquid chromatography (RP-HPLC) with electrochemical detection (ECD). Extraction of flavonoids from red grape skins was performed by ultrasonication, and hydrochloric acid in methanol was used as extraction solvent. The developed RP-HPLC method used combined isocratic and gradient elution with amperometric detection with a glassy carbon-working electrode. Good peak resolution was obtained following direct injection of a sample of red grape extract in a pH 2.20 mobile phase. Eleven different flavonoids: cyanidin-3-O-glucoside (kuromanin), delphinidin-3-O-glucoside (myrtillin), petunidin-3-O-glucoside, peonidin-3-O-glucoside, malvidin-3-O-glucoside (oenin), (+)-catechin, rutin, fisetin, myricetin, morin and quercetin, can be separated in a single run by direct injection of sample solution. The limit of detection obtained for these compounds by ECD was 20-90 pg/L, 1000 times lower when compared with photodiode array (PDA) limit of detection of 12-55 ng/L. RP-HPLC-ECD was characterized by an excellent sensitivity and selectivity, and appropriate for the simultaneous determination of these electroactive phenolic compounds present in red grape skins.     

Improving the Phloroglucinolysis Protocol and Characterization of Sagrantino Wines Proanthocyanidins

Proanthocyanidins are key metabolites that explain wine sensorial character (bitterness and astringency) and red wine color changes during aging. Therefore, a fast and accurate method to evaluate the degree of polymerization and the structural composition of the polymeric proanthocyanidins is a crucial analytical tool. Phloroglucinolysis is the most used method for this analysis but, unfortunately, the phloroglucinol adducts of the monomeric flavan-3-ols are not commercially available, making the results less accurate. The aim of this work was the isolation by semi-preparative high performance liquid chromatography (HPLC) of these non-commercial compounds and their use for the development of an accurate UHPLC-MS/MS protocol. The purity of each adduct was established via quantitative ¹H-nuclear magnetic resonance (NMR) measurements with 3-trimethylsilyl-propionic-d4 acid sodium salt as the calibration standard. The developed method was applied to evaluate the proanthocyanidins profile of Sagrantino di Montefalco wines in comparison to other well-known tannic wines. Commercial, 6–8 years old Sagrantino wines were demonstrated to be very rich in epicatechin type B procyanidins, to have low galloylation %, and to have a high mean degree of polymerization of the proanthocyanidins with respect to the other analyzed wines.     

Characterization of procyanidin B2 oxidation products in an apple juice model solution and confirmation of their presence in apple juice by high-performance liquid chromatography coupled to electrospray ion trap mass spectrometry

Procyanidins (i.e. condensed tannins) are polyphenols commonly found in fruits. During juice and cider making, apple polyphenol oxidase catalyzes the oxidation of caffeoylquinic acid (CQA) into its corresponding o-quinone which further reacts with procyanidins and other polyphenols, leading to the formation of numerous oxidation products. However, the structure and the reaction pathways of these neoformed phenolic compounds are still largely unknown. Experiments were carried out on a model system to gain insights into the chemical processes occurring during the initial steps of fruit processing. Procyanidin B2 was oxidized by caffeoylquinic acid o-quinone (CQAoq) in an apple juice model solution. The reaction products were monitored using high performance liquid chromatography (HPLC) coupled to ultraviolet (UV)-visible and electrospray tandem mass spectrometry (ESI-MS/MS) in the negative mode. Oxidative conversion of procyanidin B2 ([M-H](-) at m/z 577) into procyanidin A2 at m/z 575 was unambiguously confirmed. In addition, several classes of products were characterized by their deprotonated molecules ([M-H](-)) and their MS/MS fragmentation patterns: hetero-dimers (m/z 929) and homo-dimers (m/z 1153 and 705) resulting from dimerization involving procyanidin and CQA molecules; intramolecular addition products at m/z 575, 573, 927, 1151 and 703. Interestingly, no extensive polymerization was observed. Analysis of a cider apple juice enabled comparison with the results obtained on a biosynthetic model solution. However, procyanidin A2 did not accumulate but seemed to be an intermediate in the formation of an end-product at m/z 573 for which two structural hypotheses are given. These structural modifications of native polyphenols as a consequence of oxidation probably have an impact on the organoleptic and nutritional properties of apple juices and other apple-derived foods.     

The chemistry of wine polyphenolic C-glycosidic ellagitannins targeting human topoisomerase II

Polyphenolic nonahydroxyterphenoyl-containing C-glycosidic oak ellagitannins are found in wine as a result of the aging of this beverage in oak-made barrels. Once in the slightly acidic wine (pH approximately 3-4), some of these complex natural products such as (-)-vescalagin (1), but not its C-1 epimer (-)-castalagin (2), can capture grape-derived nucleophilic entities such as ethanol, the flavanols catechin (10a) and epicatechin (10b), the anthocyanin oenin (13b), and the thiolic glutathione (16) to furnish condensation products with retention of configuration at the C-1 locus. A computer-aided rationale of this high diastereoselectivity is given. These condensation products can contribute to the modulation of organoleptic properties of the wine, as evidenced by the 23 nm bathochromic shift color absorbance observed with the novel oenin-based anthocyano-ellagitannin (15b). Hydrolysis of 1 under solvolytic conditions furnished another novel compound that we refer to as vescalene (21), in addition to the known (-)-vescalin (18). Of pharmacological importance is the fact that most of these found-in-wine water-soluble ellagitannin derivatives are much more potent than etoposide (VP-16) at inhibiting top2-mediated DNA decatenation in vitro (top2=topoisomerase II)). The known (-)-vescalin (18) and the novel vescalene (21) fully inhibited top2 at 10 microM concentration!     

De Mayo光环加成和桥(螺)环倍半萜基本碳架的构建

通过烃单萜3-甲基-6-异丙亚甲基环己烯(1)和2,6-二氧代戊酸甲酯(2)的de Mayo反应, 得到[2＋2]环加成产物、开环产物和游离基复合产物3～10. 经retro-aldol重排, 环加成产物3开环生成取代环己烯4, 在酸和碱性介质中对开环产物进行再环合, 经分子内Claisen缩合反应形成螺环和桥环化合物11～14. 讨论了可能的反应机理, 对所得新化合物的结构经IR, ¹H NMR, ¹³C NMR及元素分析予以确定.     

纳米固相微萃取应用于干红辣椒、水果饮料及红酒中罗丹明B的定量分析

制备了一种新型的聚苯乙烯纳米纤维, 将其作为固相萃取吸附剂装填制成固相萃取柱, 与高效液相色谱联用建立了干辣椒、 水果饮料及红酒中罗丹明B的定量分析方法. 高效液相色谱以3 g/L磷酸缓冲液-甲醇混合溶液(体积比3∶7, pH=7.0)为流动相. 通过对提取条件的优化, 得到该方法对干辣椒中罗丹明B的检出限为0.1 ng/g, 最低定量限为0.6 ng/g; 对水果饮料和红酒中罗丹明B的检出限均为0.2 ng/mL, 最低定量限均为0.5 ng/mL. 此方法对干辣椒中罗丹明B的提取回收率为98.2%~110.3%; 对水果饮料中罗丹明B的提取回收率为94.6%~102.2%; 对红酒中罗丹明B的提取回收率为90.4%~104.6%. 该方法的线性范围为1~100 ng/mL(ng/g), 相对标准偏差为2.3%~9.0%. 该方法灵敏度高、 选择性好, 可用于干辣椒、 水果饮料及红酒中罗丹明B的定量分析.     

Mechanism and nanosize products of the sol-gel reaction using diphenylsilanediol and 3-methacryloxypropyltrimethoxysilane as precursors

We use a first-principles calculation and small-angle neutron scattering (SANS) to investigate the mechanism and the nanosize products of the sol-gel reaction with diphenylsilanediol (DPD) and 3-methacryloxypropyltrimethoxysilane (MEMO) precursors in synthesizing a hybrid waveguide material. It is predicted that switching between a DPD hydroxyl and a MEMO methoxy with a reaction rate of 6.8 x 10(-6) s(-1) at 300 K is the fastest process for the first reaction step, thus generating diphenylmethoxysilanol (DPM) and 3-methacryloxypropyldimethoxysilanol (MEDO) as products. However, we determine that this reaction pathway could be modified by the presence of the H2O released from a catalyst such as Ba(OH)2.H2O. Next, switching between the DPM hydroxyl and the MEDO methoxy is followed to generate diphenyldimethoxysilane (DPDM) and 3-methacryloxypropylmethoxysilanediol (MEMDO). However, condensation between a MEMDO hydroxyl and a DPDM methoxy is found to be most favorable for the third reaction step, which generates the DPDM-MEMDO dimer and CH3OH molecule as products. In a similar fashion, a DPDM methoxy of the DPDM-MEMDO dimer can condense with a MEMDO hydroxyl of the second DPDM-MEMDO dimer to increase the chain, but its reaction rate of 2.8 x 10(-11) s(-1) is predicted to be about 5 times smaller than that between a DPDM methoxy and a MEMDO hydroxyl. This implies that the reaction rate for the larger nanostructures becomes smaller. Additionally, our SANS measurements determine that the final products from our sol-gel reaction are on the nanometer scale, at sizes from 1.76 to 2.36 nm.