Articles
SCREENING FOR SOME SECONDARY METABOLITES, IMPORTANT FOR HUMAN HEALTH, IN DIFFERENT SOUTH ITALIAN WINES
Article number
754_78
Pages
587 – 592
Language
English
Abstract
The presence of metabolites, important for their benefits and dangers for human health, was investigated into different commercial wines made of South Italy successful autochthonous grape varieties.
Flavonols and the resveratrol were analysed with high performance liquid chromatography (HPLC) with photodiode array detection.
The presence and the levels of Ochratoxin A (OTA) were determined after a cleaning-up wine going through an immunoaffinity column and an HPLC with a spectrofluorimetry detection.
Important contents of the flavonols have been registered.
But their qualitative and quantitative composition was different in the different wines.
Actually the prevalence of two quercetins was found in red wines.
On the other hand the absence of the myricetin was revealed in white and rosé wines.
The resveratrol was found in almost all the wines but also in this case the wines showed a considerable variability of its levels.
OTA contamination has been checked in the majority of wines.
However its values were always below 2 µg/L, maximum limit established by the European Commission Regulation n. 123/05. Nevertheless, these preliminary investigations indicate that it is necessary to prevent risks of OTA wine contamination in vineyards and cellars.
Flavonols and the resveratrol were analysed with high performance liquid chromatography (HPLC) with photodiode array detection.
The presence and the levels of Ochratoxin A (OTA) were determined after a cleaning-up wine going through an immunoaffinity column and an HPLC with a spectrofluorimetry detection.
Important contents of the flavonols have been registered.
But their qualitative and quantitative composition was different in the different wines.
Actually the prevalence of two quercetins was found in red wines.
On the other hand the absence of the myricetin was revealed in white and rosé wines.
The resveratrol was found in almost all the wines but also in this case the wines showed a considerable variability of its levels.
OTA contamination has been checked in the majority of wines.
However its values were always below 2 µg/L, maximum limit established by the European Commission Regulation n. 123/05. Nevertheless, these preliminary investigations indicate that it is necessary to prevent risks of OTA wine contamination in vineyards and cellars.
Authors
M. Savino, S. Suriano, R. Lovino, P. Tamborra
Keywords
Flavonols, resveratrol, ochratoxin A, HPLC, antioxidants, activated charcoal
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