Automated solid-phase extraction for sample preparation followed by high-performance liquid chromatography with diode array and mass spectrometric detection for the analysis of resveratrol derivatives in wine.
ABSTRACT A method has been developed for the simultaneous determination of resveratrol in all its forms (free isomers and glycosylates) in wines by high-performance liquid chromatography with diode array and mass spectrometric detection. Prior to injection into the column, preconcentration of the sample by automated solid-phase extraction is carried out. In the detection by UV absorption, quantitation was carried out at 280 and 305 nm, and in detection by mass spectrometry, quantitation was performed in the selected ion monitoring mode at m/z 228 and at m/z 238. A comparative study between both detection systems was carried out.
Article: Resveratrol in Peanuts.[Show abstract] [Hide abstract]
ABSTRACT: Peanuts are important dietary food source of resveratrol with potent antioxidant properties implicated in reducing risk of cancer, cardiovascular and Alzheimer's disease, and delaying aging. Resveratrol is a naturally occurring stilbene phytoalexin phenolic compound produced in response to a variety of biotic and abiotic stresses. This paper is a review of trans-resveratrol and related stilbenes from peanuts-their chemical structures, mechanisms for their biosynthesis, and concentrations in comparison with other major food sources. It will also discuss trans-resveratrol's absorption, bioavailability, and major health benefits; processes to enhance their biosynthesis in peanuts by biotic and abiotic stresses; process optimization for enhanced levels in peanuts and their potential food applications; and methods used for its extraction and analysis.Critical reviews in food science and nutrition 01/2014; 54(6):734-770. · 3.73 Impact Factor
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ABSTRACT: A simple CZE method has been developed for the simultaneous determination of eight polyphenolic compounds. The influence of several experimental conditions such as buffer (concentration and pH) and temperature were studied. Optimum separation was achieved in less than 25 min by using a BGE of 50 mM Na(2)B(4)O(7) and 10 mM Na(2)HPO(4) at pH 9.6, a temperature of 25°C and an applied voltage of 25 kV. Good linearities for all eight analytes were obtained with correlation coefficients higher than 0.99. The LODs were between 0.03 and 5.05 μg/mL and the RSD values of the migration times were found to be less than 1%. The optimal separation conditions were then used for the identification and the quantitation of polyphenolic compounds in Cypriot wine samples using six different sample preparation procedures. In particular, two direct injection methods (without any extraction step), three different liquid-liquid extraction procedures and an SPE procedure were examined. These sample pre-treatment methods were also compared in order to determine the one that is the most effective, in regard to analyte recovery, time, difficulty, and reproducibility. Liquid-liquid extraction using diethyl ether as the organic solvent proved to be the most effective.Electrophoresis 11/2010; 31(23-24):3895-902. · 3.26 Impact Factor
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ABSTRACT: Resveratrol is a phenolic compound that is present in grapes and has significant benefits for human health. The development of methods to obtain concentrates of this compound is currently a major challenge in the food industry. In the work described here, resveratrol from grape seeds, stems, skin and pomace of the Palomino fino grape variety was extracted by supercritical carbon dioxide extraction. The effect of pressure (100, 400 bar), temperature (35, 55 °C) and the addition of modifier (5% v/v of ethanol) was evaluated to identify optimal resveratrol extraction from this by-product. Extraction yields and concentrations of resveratrol in the extracts were determined. The best results were obtained on working at high pressure and low temperature using 5% v/v ethanol as a co-solvent.Journal of Food Engineering. 01/2010;