Abstract
Abstract Coumarins can be as a result wine storage and aging in wood drums and they can affect organoleptic characteristics of wine. The aim of this work was to determine the content of coumarins in wine samples originated from Slovak Tokaj wine region. The HPLC method with high specificity, accuracy, precision, and recovery was proposed. SPE sorbents of C18 type, styrene-divinylbenzene copolymer and molecularly imprinted polymers were compared for extraction of six coumarins, coumarin, aesculin, scoparone, scopoletin, 4-methylumbelliferone, and herniarin. Higher recoveries (above 89 %; except aesculin – recoveries higher from 68 %, RSDs less than 6 %) were obtained with selective polymeric sorbent laboratory prepared by molecularly imprinted technology. The results showed that content of coumarins in wine samples are in ng.mL−1 concentration levels and depend on the age and wine puttony.
Highlights
Coumarins, a class of compounds that contain a 1,2-benzopyrone skeleton, occur as secondary metabolites mainly originated from shikimic acid pathway
All selected cartridges and laboratory prepared molecularly imprinted polymers (MIPs)-umbelliferone cartridge were used in the same solid-phase extraction (SPE) procedure with optimal extraction conditions included conditioning with methanol and 12 % ethanol, washing with water, and analyte eluting with methanol/acetic acid (9/1; v/v)
The results showed that content of coumarins in wine samples depended on the age and wine puttony
Summary
A class of compounds that contain a 1,2-benzopyrone skeleton, occur as secondary metabolites mainly originated from shikimic acid pathway. These compounds are widely distributed in the seeds, roots and leaves of many plants of Apiaceae, Rutaceae, Asteraceae and Fabaceae families. The source of coumarins (glycosylated or aglycone forms) in wine could be wood of drums in which it is matured. Wood releases the coumarins and other compounds (e.g. phenolic acids) into the wine, which contribute to wine taste (e.g. glycosides are bitter, aglycones are acidic). Coumarins can be used for evaluation of wine, as a possible markers of storage of wines in wood barrels. The coumarins exhibit a wide range of biological effects, e.g. anti-inflammatory, antithrombotic, antimicrobial, antifungal, antiviral (including anti-HIV), anticonvulsant, antioxidant, and antitumor (Kubrak et al 2017)
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