Data/hora: 01/06/2024 04:20:52

Biblioteca(s): | Embrapa Uva e Vinho.
Tipo da produção científica: | Capítulo em Livro Técnico-Científico
Data corrente: | 17/05/2023
Data da última atualização: | 18/05/2023
Autoria: | OLIVEIRA, J. B. DE; OLIVEIRA, C. G. R. de; PEREIRA, G. E.
Afiliação: | JULIANE BARRETO DE OLIVEIRA, MINAS GERAIS AGRICULTURAL RESEARCH CORPORATION; CELSO GUARANI RUIZ DE OLIVEIRA, CNPUV; GIULIANO ELIAS PEREIRA, CNPUV.
Título: | Flavan-3-ol (Flavanol) identification and quantitation by high performance liquid chromatography coupled with mass spectrometry (HPLC-MSn).
Ano de publicação: | 2023
Fonte/Imprenta: | In: CASTILHOS, M. B. M. DE (Ed.). Basic protocols in enology an winemaking. Campinas: Unicamp; New York:Springer Nature, 2023. Cap. 8.
Páginas: | p. 86-100
Série: | (Springer Protocols. Methods and Protocols in Food Science)
ISBN: | 978-1-0716-3088-4
ISSN: | 2662-9518
DOI: | https://doi.org/10.1007/978-1-0716-3088-4
Idioma: | Inglês
Conteúdo: | Flavan-3-ols are widely distributed in higher plants, such as grapes, located in the skins and seeds, being transferred to the wine during winemaking. They are responsible for specific sensory properties such as astringency, and bitterness, acting on the stability of the wine color, and taking part in the antioxidant compounds. The interest in identifying flavan-3-ols has grown in the last decades since the development of new instruments allowing a better separation and characterization, both qualitative and quantitative. New isolation, separation, and identification techniques allowed an increase in the phenolic compounds database with new structures, providing a better understanding of the mechanisms involving phenolic metabolism in grapes, wines, and other fruits and vegetables. High-performance liquid chromatography (HPLC) coupled with mass spectrometry (MS) is one of the most relevant and used analytical techniques for the non-volatile and/or thermally unstable compounds determination. This method has shown to be valuable and robust for investigating the polyphenols (flavan-3-ols or proanthocyanidins) in grapes, wines, and derivates, in several domains, such as evaluating the effect of climate, soil, vine management, cultivars, rootstocks, protocols of elaboration, and the quality control. This chapter aims to present variations of LC-MS techniques used to identify these compounds in recent years.
Palavras-Chave: | Vitis vinifera L.
Thesaurus Nal: | Grapes; Phenolic compounds; Secondary metabolites; Wines.
Categoria do assunto: | --
URL: | http://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1153794/1/Oliveira-et-al-Springer-052023.pdf
Registro original: | Embrapa Uva e Vinho (CNPUV)
Exemplares: | CNPUV - (19125-1) - UPE - PL - DD -  -  -  - DIS