Dependency of Phytoprostane Fingerprints of Must and Wine on Viticulture and Enological Processes

• Published in: Journal of agricultural and food chemistry 2015-10, Vol.63 (41), p.9022-9028
• Main Authors: Marhuenda, Javier, Medina, Sonia, Díaz-Castro, Alexandra, Martínez-Hernández, Pedro, Arina, Simón, Zafrilla, Pilar, Mulero, Juana, Oger, Camille, Galano, Jean-Marie, Durand, Thierry, Ferreres, Federico, Gil-Izquierdo, Angel
• Format: Article
• Language: English
• Subjects: Chemical Sciences; Plant Extracts - chemistry; Plant Extracts - isolation & purification; Solid Phase Extraction; Vitis - chemistry; Wine - analysis
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/acs.jafc.5b03365

Wine is one of the most consumed alcoholic beverages around the world. Red wine has demonstrated several benefits for health maintenance. One group of potential anti-inflammatory compounds is the phytoprostanes, oxidative degradation products of linolenic acid. The aim of the present study was to measure, for the first time, the phytoprostane content in wine and must by an UHPLC-QqQ-MS/MS method after solid-phase extraction. The data showed two predominant classes of phytoprostanes: F1- and D1-phytoprostane series. In wines, the total phytoprostane concentration ranged from 134.1 ± 2.3 to 216.2 ± 3.06 ng/mL. Musts showed concentrations between 21.4 ± 0.8 and 447.1 ± 15.8 ng/mL. The vinification and aging procedures for the production of wine seem to influence the final phytoprostane levels in red wine and to modify the phytoprostane profile. The high concentrations observed and previous reports on anti-inflammatory effects of phytoprostanes make further research on the benefits of phytoprostanes more important.