NMR-based systematic analysis of bioactive phytochemicals in red wine. First determination of xanthurenic and oleanic acids. (25th April 2019)

• Record Type: Journal Article
• Authors: Forino, Martino; Gambuti, Angelita; Moio, Luigi
• Is Part Of: Food chemistry. Volume 278(2019)
• Page Start: 497
• Page End: 501
• Publication Date: 2019-04-25
• Subjects: Vitis vinifera L. cv Aglianico -- Wine bioactive molecules -- Xanthurenic acid -- Oleanic acid -- NMR; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2018.11.103
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Systematic analysis of bioactive molecules in red wine. First NMR-based identification of xanthurenic acid in red wine. First NMR-based identification of oleanic acid in red wine. Major bioactives contained in wine from Vitis vinifera L. cv Aglianico grapes. Abstract: Experimental evidence suggests that moderate consumption of wine has health promoting properties that have been mainly attributed to the wine polyphenol content. However, a systematic analysis of the major healthy molecules contained in wines has not been conducted yet. Our study explored the potential arsenal of beneficial molecules contained in wine from both a qualitative and quantitative perspective. The experimental approach was based on chromatography and untargeted NMR spectroscopy. In addition to already known bioactive molecules, for the first time, xanthurenic acid and oleanic acid were identified in wine in relatively high concentrations. On account of their many biological activities, these two molecules widen the range of potential beneficial effects of wine and pave the way toward the evaluation of their still unexplored sensory properties.