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Tentative identification of polar and mid‐polar compounds in extracts from wine lees by liquid chromatography–tandem mass spectrometry in high‐resolution mode
Author(s) -
Delgado de la Torre M. P.,
PriegoCapote F.,
Luque de Castro M. D.
Publication year - 2015
Publication title -
journal of mass spectrometry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.475
H-Index - 121
eISSN - 1096-9888
pISSN - 1076-5174
DOI - 10.1002/jms.3592
Subject(s) - lees , chemistry , wine , chromatography , flavonols , polyphenol , mass spectrometry , tandem mass spectrometry , phenols , residue (chemistry) , food science , organic chemistry , antioxidant
Sustainable agriculture has a pending goal in the revalorization of agrofood residues. Wine lees are an abundant residue in the oenological industry. This residue, so far, has been used to obtain tartaric acid or pigments but not for being qualitatively characterized as a source of polar and mid‐polar compounds such as flavonoids, phenols and essential amino acids. Lees extracts from 11 Spanish wineries have been analyzed by liquid chromatography coupled to tandem mass spectrometry (LC–MS/MS) in high resolution mode. The high‐resolution power of LC–MS/MS has led to the tentative identification of the most representative compounds present in wine lees, comprising primary amino acids, anthocyans, flavanols, flavonols, flavones and non‐flavonoid phenolic compounds, among others. Attending to the profile and content of polar and mid‐polar compounds in wine lees, this study underlines the potential of wine lees as an exploitable source to isolate interesting compounds. Copyright © 2015 John Wiley & Sons, Ltd.