| |
|
|
| Registros recuperados : 181 | |
| Registros recuperados : 181 | |
|
|
|
Registro Completo
|
Biblioteca(s): |
Embrapa Uva e Vinho. |
|
Data corrente: |
17/05/2023 |
|
Data da última atualização: |
18/05/2023 |
|
Tipo da produção científica: |
Capítulo em Livro Técnico-Científico |
|
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: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1153794/1/Oliveira-et-al-Springer-052023.pdf
|
|
Marc: |
LEADER 02395naa a2200265 a 4500
001 2153794
005 2023-05-18
008 2023 bl uuuu u00u1 u #d
020 $a978-1-0716-3088-4
022 $a2662-9518
024 7 $ahttps://doi.org/10.1007/978-1-0716-3088-4$2DOI
100 1 $aOLIVEIRA, J. B. DE
245 $aFlavan-3-ol (Flavanol) identification and quantitation by high performance liquid chromatography coupled with mass spectrometry (HPLC-MSn).$h[electronic resource]
260 $c2023
300 $ap. 86-100
490 $a(Springer Protocols. Methods and Protocols in Food Science)
520 $aFlavan-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.
650 $aGrapes
650 $aPhenolic compounds
650 $aSecondary metabolites
650 $aWines
653 $aVitis vinifera L
700 1 $aOLIVEIRA, C. G. R. de
700 1 $aPEREIRA, G. E.
773 $tIn: CASTILHOS, M. B. M. DE (Ed.). Basic protocols in enology an winemaking. Campinas: Unicamp; New York:Springer Nature, 2023. Cap. 8.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Uva e Vinho (CNPUV) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
| Nenhum registro encontrado para a expressão de busca informada. |
|
|
