Elemental Analysis and Phenolic Profiles of Selected Italian Wines.

Paola Fermo,Jelena Mutić,Uroš Gašić,Ivanka Ćirić,Valeria Comite,Rada Baošić,Živoslav Tešić,Milica Sredojević

doi:10.3390/foods10010158

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.

Highlights

In the present paper Italian wines coming from three different regions were analyzed with regard to elemental composition and polyphenolic content
Principal component analysis (PCA), applied on elemental composition data, revealed discrimination of 3 wine groups according to the geographical provenance
Some differences were highlighted among the regions on the base of the minor elements: Umbria wines had the highest content of Ba and Pb, while Veneto wines showed the highest Cu concentrations

Summary

Introduction

From all the grape and wine constituents, perhaps the most studied is the effect of polyphenols on human health. Snopek et al [3] reported that phenolic compounds present in grape and grape products, including wine, contribute published maps and institutional affiliations. Numerous studies have shown that moderate consumption of wine regardless of alcohol intake can have a positive effect on human health [4,5]. Synergistic effects of individual polyphenols present especially in red wine, could result in positive impact on human wellbeing, [7]. In addition to the positive effects on human health, the content of phenolic compounds is one of the most important factors in the quality of grapes and wine and have a key role on the oenological quality of wine. Flavonols are responsible for the color of white wines while anthocyanins give red wine its color [10,11]

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