2. Academic Validation
  3. HPLC-DAD-MS and Antioxidant Profile of Fractions from Amontillado Sherry Wine Obtained Using High-Speed Counter-Current Chromatography

HPLC-DAD-MS and Antioxidant Profile of Fractions from Amontillado Sherry Wine Obtained Using High-Speed Counter-Current Chromatography

  • Foods. 2021 Jan 9;10(1):131. doi: 10.3390/foods10010131.
Mónica Schwarz 1 2,  Fabian Weber 3,  Enrique Durán-Guerrero 4,  Remedios Castro 4,  María Del Carmen Rodríguez-Dodero 4,  Maria Valme García-Moreno 4,  Peter Winterhalter 5,  Dominico Guillén-Sánchez 4
Affiliations

Affiliations

  • 1 "Salus Infirmorum" Faculty of Nursing, University of Cadiz, 11001 Cadiz, Spain.
  • 2 Nutrition and Bromatology Area, Faculty of Medicine, University of Cadiz, Plaza Falla, 9, 11003 Cadiz, Spain.
  • 3 Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Endenicher Allee 19b, D-53115 Bonn, Germany.
  • 4 Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), Pol. Río San Pedro, s/n, Puerto Real, 11510 Cadiz, Spain.
  • 5 Institute of Food Chemistry, Technische Universität Braunschweig, Schleinitzstrasse 20, 38106 Braunschweig, Germany.
PMID: 33435411 DOI: 10.3390/foods10010131
Abstract

In the present work, the polyphenolic profile of a complex matrix such as Amontillado sherry has been processed by means of high-speed counter-current chromatography (HSCCC) and characterized by HPLC-DAD-MS. An Amberlite XAD-7 column was used to obtain the wine extract, and three different biphasic solvent systems were applied for HSCCC separation: MTBE (methyl tert-butyl ether)/n-butanol/acetonitrile/water (1.1/3/1.1/5+0.1% trifluoroacetic acid), MTBE/n-butanol/acetonitrile/water (2/2/1/5), and hexane/ethyl acetate/ethanol/water (1/5/1/5). As a result, 42 phenolic compounds and furanic derivatives have been identified by means of HPLC-DAD-MS, with 11 of them being identified for the first time in Sherry wines: 3-feruloylquinic acid, isovanillin, ethyl vanillate, furoic acid, dihydro-p-coumaric acid, 6-O-feruloylglucose, ethyl gallate, hydroxytyrosol, methyl protocatechuate, homoveratric acid and veratraldehyde. In addition, the antioxidant capacity (ABTS) of the obtained fractions was determined, revealing higher values in those fractions in which compounds such as gallic acid, protocatechuic acid, protocatechualdehyde, trans-caftaric acid, syringic acid, isovanillin or tyrosol, among Others, were present. This is the first time that HSCCC has been used to characterize the phenolic composition of Sherry wines.

Keywords

Amontillado; HSCCC; antioxidant activity; phenolic compounds; sherry wine.

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