Study of hydroxycinnamic acids and malvidin 3-monoglucoside derivatives using capillary zone electrophoresis and ultra-performance liquid chromatography
Model solutions (pH = 3.5, 12% ethanol) of malvidin 3-O-glucoside (Mv3glc), the most common free anthocyanin in grapes and red wines from Vitis vinifera, and three free hydroxycinnamic acids present in wines (caffeic, ferulic and p-coumaric acids) were studied. The stability of the precursors and their derivatives was studied during a storage period of six months at 20 °C. Capillary zone electrophoresis with UV–vis detection (CZE/UV–vis) was used to monitor changes in sample composition. Ultra-performance liquid chromatography coupled to mass detection (UPLC/MS) was used to confirm the presence of the compounds formed. Discussion on the migration times of the new pigments as well as on their UV–vis and mass spectra is reported. Six derivatives were detected in model wine solutions containing Mv3glc and caffeic acid. The six derivatives were identified as three condensation products of caffeic acid, 4-vinylcatechol, 4-vinylsyringol and a compound with a molecular ion at m/z 803, whose structure has been tentatively assigned to a caffeic acid linked to Pinotin A. The derivatives 4-vinylphenol and 4-vinylguaiacol pyranoanthocyanins were detected in solutions containing malvidin 3-O-glucoside together with p-coumaric and ferulic acid, respectively. The malvidin 3-O-glucoside derivative, 4-vinylsyringol was also detected in all solutions containing the anthocyanin regardless of the presence of hydroxycinnamic acid.
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Language: | English |
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Elsevier
2009-07-15
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Subjects: | CZE/UV–vis, UPLC/MS, Malvidin 3-O-glucoside, Hydroxycinnamic acids, |
Online Access: | http://hdl.handle.net/10261/48867 http://dx.doi.org/10.13039/501100000780 |
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dig-icvv-es-10261-488672021-06-10T15:28:50Z Study of hydroxycinnamic acids and malvidin 3-monoglucoside derivatives using capillary zone electrophoresis and ultra-performance liquid chromatography Sáenz-Navajas, María-Pilar Tena, María Teresa Fernández, M. P. Gobierno de La Rioja Universidad de La Rioja European Commission CZE/UV–vis UPLC/MS Malvidin 3-O-glucoside Hydroxycinnamic acids Model solutions (pH = 3.5, 12% ethanol) of malvidin 3-O-glucoside (Mv3glc), the most common free anthocyanin in grapes and red wines from Vitis vinifera, and three free hydroxycinnamic acids present in wines (caffeic, ferulic and p-coumaric acids) were studied. The stability of the precursors and their derivatives was studied during a storage period of six months at 20 °C. Capillary zone electrophoresis with UV–vis detection (CZE/UV–vis) was used to monitor changes in sample composition. Ultra-performance liquid chromatography coupled to mass detection (UPLC/MS) was used to confirm the presence of the compounds formed. Discussion on the migration times of the new pigments as well as on their UV–vis and mass spectra is reported. Six derivatives were detected in model wine solutions containing Mv3glc and caffeic acid. The six derivatives were identified as three condensation products of caffeic acid, 4-vinylcatechol, 4-vinylsyringol and a compound with a molecular ion at m/z 803, whose structure has been tentatively assigned to a caffeic acid linked to Pinotin A. The derivatives 4-vinylphenol and 4-vinylguaiacol pyranoanthocyanins were detected in solutions containing malvidin 3-O-glucoside together with p-coumaric and ferulic acid, respectively. The malvidin 3-O-glucoside derivative, 4-vinylsyringol was also detected in all solutions containing the anthocyanin regardless of the presence of hydroxycinnamic acid. The authors thank the Consejería de Educación, Cultura y Deportes delGobierno de La Rioja for its financial support (ANGI 2004/10). MPSN thanks the INEM for her contract of employment: mujer-primer empleo and the University of La Rioja for her F.P.I. grant, as well as the MEC/FEDER for the AGL2005-02313/ALI project. Peer reviewed 2012-04-25T07:13:06Z 2012-04-25T07:13:06Z 2009-07-15 artículo http://purl.org/coar/resource_type/c_6501 Food Chemistry 115(15): 766–774 (2009) 0308-8146 http://hdl.handle.net/10261/48867 10.1016/j.foodchem.2008.12.072 http://dx.doi.org/10.13039/501100000780 en http://dx.doi.org/10.1016/j.foodchem.2008.12.072 none Elsevier |
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CZE/UV–vis UPLC/MS Malvidin 3-O-glucoside Hydroxycinnamic acids CZE/UV–vis UPLC/MS Malvidin 3-O-glucoside Hydroxycinnamic acids |
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CZE/UV–vis UPLC/MS Malvidin 3-O-glucoside Hydroxycinnamic acids CZE/UV–vis UPLC/MS Malvidin 3-O-glucoside Hydroxycinnamic acids Sáenz-Navajas, María-Pilar Tena, María Teresa Fernández, M. P. Study of hydroxycinnamic acids and malvidin 3-monoglucoside derivatives using capillary zone electrophoresis and ultra-performance liquid chromatography |
description |
Model solutions (pH = 3.5, 12% ethanol) of malvidin 3-O-glucoside (Mv3glc), the most common free anthocyanin in grapes and red wines from Vitis vinifera, and three free hydroxycinnamic acids present in wines (caffeic, ferulic and p-coumaric acids) were studied.
The stability of the precursors and their derivatives was studied during a storage period of six months at 20 °C. Capillary zone electrophoresis with UV–vis detection (CZE/UV–vis) was used to monitor changes in sample composition. Ultra-performance liquid chromatography coupled to mass detection (UPLC/MS) was used to confirm the presence of the compounds formed. Discussion on the migration times of the new pigments as well as on their UV–vis and mass spectra is reported.
Six derivatives were detected in model wine solutions containing Mv3glc and caffeic acid. The six derivatives were identified as three condensation products of caffeic acid, 4-vinylcatechol, 4-vinylsyringol and a compound with a molecular ion at m/z 803, whose structure has been tentatively assigned to a caffeic acid linked to Pinotin A. The derivatives 4-vinylphenol and 4-vinylguaiacol pyranoanthocyanins were detected in solutions containing malvidin 3-O-glucoside together with p-coumaric and ferulic acid, respectively. The malvidin 3-O-glucoside derivative, 4-vinylsyringol was also detected in all solutions containing the anthocyanin regardless of the presence of hydroxycinnamic acid. |
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Gobierno de La Rioja |
author_facet |
Gobierno de La Rioja Sáenz-Navajas, María-Pilar Tena, María Teresa Fernández, M. P. |
format |
artículo |
topic_facet |
CZE/UV–vis UPLC/MS Malvidin 3-O-glucoside Hydroxycinnamic acids |
author |
Sáenz-Navajas, María-Pilar Tena, María Teresa Fernández, M. P. |
author_sort |
Sáenz-Navajas, María-Pilar |
title |
Study of hydroxycinnamic acids and malvidin 3-monoglucoside derivatives using capillary zone electrophoresis and ultra-performance liquid chromatography |
title_short |
Study of hydroxycinnamic acids and malvidin 3-monoglucoside derivatives using capillary zone electrophoresis and ultra-performance liquid chromatography |
title_full |
Study of hydroxycinnamic acids and malvidin 3-monoglucoside derivatives using capillary zone electrophoresis and ultra-performance liquid chromatography |
title_fullStr |
Study of hydroxycinnamic acids and malvidin 3-monoglucoside derivatives using capillary zone electrophoresis and ultra-performance liquid chromatography |
title_full_unstemmed |
Study of hydroxycinnamic acids and malvidin 3-monoglucoside derivatives using capillary zone electrophoresis and ultra-performance liquid chromatography |
title_sort |
study of hydroxycinnamic acids and malvidin 3-monoglucoside derivatives using capillary zone electrophoresis and ultra-performance liquid chromatography |
publisher |
Elsevier |
publishDate |
2009-07-15 |
url |
http://hdl.handle.net/10261/48867 http://dx.doi.org/10.13039/501100000780 |
work_keys_str_mv |
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