Elemental Analysis and Phenolic Profiles of Selected Italian Wines

Overview

Journal Foods

Specialty Biotechnology

Date 2021 Jan 16

PMID 33451091

Citations 11

Authors

Paola Fermo

Valeria Comite

Milica Sredojevic

Ivanka Ciric

Uros Gasic

Jelena Mutic

Rada Baosic

Zivoslav Tesic

Affiliations

Soon will be listed here.

Abstract

The study of the chemical composition of wines is nowadays a topic of great interest because of the importance of this market, especially in Italy, and also considering the numerous cases of falsification of famous and very expensive wines. The present paper focused on the analysis of metals and polyphenols in Italian wines belonging to different provenance and types. At this purpose 20 elements were quantified by inductively coupled plasma optical emission spectrometry (ICP-OES) and ICP mass spectrometry (ICP-MS). Regarding polyphenols, a total of 32 were quantified, among 6 were anthocyanins. Furthermore, in 4 samples (1 rosè and 3 red wines) 42 anthocyanins and related compounds were identified by ultra-high performance liquid chromatography (UHPLC)-Orbitrap MS technique (among these, 6 were also quantified). Non-anthocyanins were determined using UHPLC coupled with a diode array detector and triple-quadrupole mass spectrometer (UHPLC-DAD-QqQ-MS). Total phenolic content (TPC) and radical scavenging activity (RSA) were measured using spectrophotometric methods. The results obtained by elemental techniques were submitted to principal components analysis (PCA) allowing to get information on both geographical and botanical origin of the examined wine samples. Some polyphenols have been detected in higher concentrations only in a certain type of wine, as for example in the case of Grechetto wine. Most of the identified anthocyanin derivatives (pyranoanthocyanins) are formed during the aging of wine by reaction with the other wine components.

Citing Articles

Application of Supercritical CO Extraction and Identification of Polyphenolic Compounds in Three Species of Wild Rose from Kamchatka: , , and .

Razgonova M, Nawaz M, Rusakova E, Golokhvast K Plants (Basel). 2025; 14(1.

PMID: 39795319 PMC: 11723076. DOI: 10.3390/plants14010059.

Preliminary Characterization of "Salice Salentino" PDO Wines from Salento (South Italy) Negroamaro Grapes: NMR-Based Metabolomic and Biotoxicological Analyses.

Serio F, Girelli C, Acito M, Imbriani G, Sabella E, Moretti M Foods. 2024; 13(22).

PMID: 39593970 PMC: 11592925. DOI: 10.3390/foods13223554.

Genus : , , , and -Comparative Mass Spectrometric Study of Polyphenolic Composition and Other Bioactive Constituents.

Razgonova M, Nawaz M, Sabitov A, Golokhvast K Int J Mol Sci. 2024; 25(18).

PMID: 39337572 PMC: 11432568. DOI: 10.3390/ijms251810085.

Determination of Metal Content by Inductively Coupled Plasma-Mass Spectrometry in Polish Red and White Wine Samples in Relation to Their Type, Origin, Grape Variety and Health Risk Assessment.

Jakkielska D, Dasteridis I, Kubicki M, Frankowski M, Ziola-Frankowska A Foods. 2023; 12(17).

PMID: 37685138 PMC: 10486598. DOI: 10.3390/foods12173205.

Elemental Profile and Health Risk of Fruška Gora Wines.

Torovic L, Lukic D, Majkic T, Beara I Foods. 2023; 12(15).

PMID: 37569117 PMC: 10417728. DOI: 10.3390/foods12152848.

References

Bronzi B, Brilli C, Beone G, Fontanella M, Ballabio D, Todeschini R . Geographical identification of Chianti red wine based on ICP-MS element composition. Food Chem. 2020; 315:126248. DOI: 10.1016/j.foodchem.2020.126248. View

Pepi S, Vaccaro C . Geochemical fingerprints of "Prosecco" wine based on major and trace elements. Environ Geochem Health. 2017; 40(2):833-847. DOI: 10.1007/s10653-017-0029-0. View

Geana I, Iordache A, Ionete R, Marinescu A, Ranca A, Culea M . Geographical origin identification of Romanian wines by ICP-MS elemental analysis. Food Chem. 2013; 138(2-3):1125-34. DOI: 10.1016/j.foodchem.2012.11.104. View

Snopek L, Mlcek J, Sochorova L, Baron M, Hlavacova I, Jurikova T . Contribution of Red Wine Consumption to Human Health Protection. Molecules. 2018; 23(7). PMC: 6099584. DOI: 10.3390/molecules23071684. View

Castillo-Munoz N, Gomez-Alonso S, Garcia-Romero E, Hermosin-Gutierrez I . Flavonol profiles of Vitis vinifera red grapes and their single-cultivar wines. J Agric Food Chem. 2007; 55(3):992-1002. DOI: 10.1021/jf062800k. View

Minzer S, Estruch R, Casas R . Wine Intake in the Framework of a Mediterranean Diet and Chronic Non-Communicable Diseases: A Short Literature Review of the Last 5 Years. Molecules. 2020; 25(21). PMC: 7663679. DOI: 10.3390/molecules25215045. View

Malavolti M, Fairweather-Tait S, Malagoli C, Vescovi L, Vinceti M, Filippini T . Lead exposure in an Italian population: Food content, dietary intake and risk assessment. Food Res Int. 2020; 137:109370. DOI: 10.1016/j.foodres.2020.109370. View

Pavlidou E, Mantzorou M, Fasoulas A, Tryfonos C, Petridis D, Giaginis C . Wine: An Aspiring Agent in Promoting Longevity and Preventing Chronic Diseases. Diseases. 2018; 6(3). PMC: 6165230. DOI: 10.3390/diseases6030073. View

Duan J, Zhan J, Wang G, Zhao X, Huang W, Zhou G . The red wine component ellagic acid induces autophagy and exhibits anti-lung cancer activity in vitro and in vivo. J Cell Mol Med. 2018; 23(1):143-154. PMC: 6307804. DOI: 10.1111/jcmm.13899. View

10.

Canuti V, Frost S, Lerno L, Tanabe C, Zweigenbaum J, Zanoni B . Chemical Characteristics of Sangiovese Wines from California and Italy of 2016 Vintage. J Agric Food Chem. 2019; 67(9):2647-2659. DOI: 10.1021/acs.jafc.8b05674. View

11.

Pantelic M, Dabic Zagorac D, Davidovic S, Todic S, Beslic Z, Gasic U . Identification and quantification of phenolic compounds in berry skin, pulp, and seeds in 13 grapevine varieties grown in Serbia. Food Chem. 2016; 211:243-52. DOI: 10.1016/j.foodchem.2016.05.051. View

12.

Ivanova-Petropulos V, Ricci A, Nedelkovski D, Dimovska V, Parpinello G, Versari A . Targeted analysis of bioactive phenolic compounds and antioxidant activity of Macedonian red wines. Food Chem. 2014; 171:412-20. DOI: 10.1016/j.foodchem.2014.09.014. View

13.

Coetzee P, van Jaarsveld F, Vanhaecke F . Intraregional classification of wine via ICP-MS elemental fingerprinting. Food Chem. 2014; 164:485-92. DOI: 10.1016/j.foodchem.2014.05.027. View

14.

Sukovic D, Knezevic B, Gasic U, Sredojevic M, Ciric I, Todic S . Phenolic Profiles of Leaves, Grapes and Wine of Grapevine Variety Vranac ( L.) from Montenegro. Foods. 2020; 9(2). PMC: 7073729. DOI: 10.3390/foods9020138. View

15.

Chen C . Sinapic Acid and Its Derivatives as Medicine in Oxidative Stress-Induced Diseases and Aging. Oxid Med Cell Longev. 2016; 2016:3571614. PMC: 4812465. DOI: 10.1155/2016/3571614. View

16.

Iglesias M, Besalu E, Antico E . Internal standardization--atomic spectrometry and geographical pattern recognition techniques for the multielement analysis and classification of Catalonian red wines. J Agric Food Chem. 2007; 55(2):219-25. DOI: 10.1021/jf0629585. View

17.

Majkic T, Torovic L, Lesjak M, cetojevic-Simin D, Beara I . Activity profiling of Serbian and some other European Merlot wines in inflammation and oxidation processes. Food Res Int. 2019; 121:151-160. DOI: 10.1016/j.foodres.2019.03.033. View

18.

Blanco-Vega D, Lopez-Bellido F, Alia-Robledo J, Hermosin-Gutierrez I . HPLC-DAD-ESI-MS/MS characterization of pyranoanthocyanins pigments formed in model wine. J Agric Food Chem. 2011; 59(17):9523-31. DOI: 10.1021/jf201546j. View

19.

Kiviniemi T, Saraste A, Toikka J, Saraste M, Raitakari O, Parkka J . A moderate dose of red wine, but not de-alcoholized red wine increases coronary flow reserve. Atherosclerosis. 2007; 195(2):e176-81. DOI: 10.1016/j.atherosclerosis.2007.06.004. View

20.

Lara R, Cerutti S, Salonia J, Olsina R, Martinez L . Trace element determination of Argentine wines using ETAAS and USN-ICP-OES. Food Chem Toxicol. 2004; 43(2):293-7. DOI: 10.1016/j.fct.2004.10.004. View