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A rapid quantification of stilbene content in wine by ultra-high pressure liquid chromatography – Mass spectrometry

dc.rights.licenseopenen_US
dc.contributor.authorGUERRERO, Raul F.
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorVALLS FONAYET, Josep
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorRICHARD, Tristan
dc.contributor.authorCANTOS-VILLAR, Emma
dc.date.accessioned2020-10-14T18:45:07Z
dc.date.available2020-10-14T18:45:07Z
dc.date.issued2020
dc.identifier.issn0956-7135en_US
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/11364
dc.description.abstractEnStilbenes are a family of bioactive phenolic compounds. Wine is one of the main sources of stilbenes in diet. Very few studies have dealt with a detailed quantitative analysis of stilbenes in wine. Most methodologies reported until now have been restricted to the analysis of few stilbenes such as resveratrol and piceid. In this study, a method for the quantification of wine stilbenes has been developed and validated. The method was simple, fast and sensitive with LOD between 4 and 28 μg/L. Matrix effects were assessed, and the methodology was validated in terms of precision, accuracy, linearity and repetitiveness. The method was able to quantify, in less than 5 min, fifteen targeted stilbenes in wines including seven monomers, three dimers, one trimer, and four tetramers. The methodology was applied to white and red wines. E-piceid was the main stilbene in white wine (mean 155 μg/L). In red wine, Z- and E-piceid (mean 3.73 and 3.16 mg/L, respectively) were predominant. Additionally, large amount of other stilbenes including oligomers such as hopeaphenol (mean 1.55 mg/L) were found in red wines. The developed methodology could be useful to reveal differences in the contents of stilbenes in wine depending on variety, season, terroir, treatments, among others and potentially be used as a quality wine marker.
dc.language.isoENen_US
dc.subject.enStilbene
dc.subject.enViniferin
dc.subject.enWine
dc.subject.enMass Spectrometry
dc.title.enA rapid quantification of stilbene content in wine by ultra-high pressure liquid chromatography – Mass spectrometry
dc.typeArticle de revueen_US
dc.identifier.doi10.1016/j.foodcont.2019.106821en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
bordeaux.journalFood Controlen_US
bordeaux.page1-9en_US
bordeaux.volume108en_US
bordeaux.hal.laboratoriesOenologie - EA 4577en_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
hal.exportfalse
bordeaux.COinSctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Food%20Control&rft.date=2020&rft.volume=108&rft.spage=1-9&rft.epage=1-9&rft.eissn=0956-7135&rft.issn=0956-7135&rft.au=GUERRERO,%20Raul%20F.&VALLS%20FONAYET,%20Josep&RICHARD,%20Tristan&CANTOS-VILLAR,%20Emma&rft.genre=article


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