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  1. Article ; Online: Profile of free and conjugated quercetin content in different Italian wines

    Simonetti, Giulia / Buiarelli, Francesca / Bernardini, Flaminia / Filippo, Patrizia Di / Riccardi, Carmela / Pomata, Donatella

    Food Chemistry. 2022 July, v. 382 p.132377-

    2022  

    Abstract: Quercetin and its structural derivatives are natural compounds belonging to the flavonoid class, widely distributed in plants. Beneficial physiological activities have been attributed to them, but some require deeper investigation. In this paper the ... ...

    Abstract Quercetin and its structural derivatives are natural compounds belonging to the flavonoid class, widely distributed in plants. Beneficial physiological activities have been attributed to them, but some require deeper investigation. In this paper the content of quercetin and five analogues (quercetin-3-glucoside, quercetin-3-rutinoside, quercetin-3-ramnoside, quercetin-3-arabinoglucoside, 4′-O-methylquercetin) were determined by HPLC-ESI-MS/MS in wines made of different varieties of red and white vines. The aim was a comparative study focusing on quercetin and on the contribution of related compounds in twenty wines coming from different part of Italy. Wines produced from Sangiovese and Nero d’Avola, monovarietal grapes, were richest in quercetin compounds and our results were compared to our previous study and to other investigations. The proposed method resulted simple, fast, economical, and suitable for the analysis of quercetin analogues without the need of hydrolysis and falls in the optic of a 360° characterization of active wine compounds, with nutraceutical properties.
    Keywords comparative study ; dietary supplements ; food chemistry ; hydrolysis ; quercetin ; wines ; Italy ; Quercetin glycosides ; Quercetin analogues ; Liquid chromatography tandem mass spectrometry
    Language English
    Dates of publication 2022-07
    Publishing place Elsevier Ltd
    Document type Article ; Online
    ZDB-ID 243123-3
    ISSN 1873-7072 ; 0308-8146
    ISSN (online) 1873-7072
    ISSN 0308-8146
    DOI 10.1016/j.foodchem.2022.132377
    Database NAL-Catalogue (AGRICOLA)

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  2. Article ; Online: Profile of free and conjugated quercetin content in different Italian wines.

    Simonetti, Giulia / Buiarelli, Francesca / Bernardini, Flaminia / Filippo, Patrizia Di / Riccardi, Carmela / Pomata, Donatella

    Food chemistry

    2022  Volume 382, Page(s) 132377

    Abstract: Quercetin and its structural derivatives are natural compounds belonging to the flavonoid class, widely distributed in plants. Beneficial physiological activities have been attributed to them, but some require deeper investigation. In this paper the ... ...

    Abstract Quercetin and its structural derivatives are natural compounds belonging to the flavonoid class, widely distributed in plants. Beneficial physiological activities have been attributed to them, but some require deeper investigation. In this paper the content of quercetin and five analogues (quercetin-3-glucoside, quercetin-3-rutinoside, quercetin-3-ramnoside, quercetin-3-arabinoglucoside, 4'-O-methylquercetin) were determined by HPLC-ESI-MS/MS in wines made of different varieties of red and white vines. The aim was a comparative study focusing on quercetin and on the contribution of related compounds in twenty wines coming from different part of Italy. Wines produced from Sangiovese and Nero d'Avola, monovarietal grapes, were richest in quercetin compounds and our results were compared to our previous study and to other investigations. The proposed method resulted simple, fast, economical, and suitable for the analysis of quercetin analogues without the need of hydrolysis and falls in the optic of a 360° characterization of active wine compounds, with nutraceutical properties.
    MeSH term(s) Chromatography, High Pressure Liquid/methods ; Italy ; Quercetin/analysis ; Tandem Mass Spectrometry ; Vitis/chemistry ; Wine/analysis
    Chemical Substances Quercetin (9IKM0I5T1E)
    Language English
    Publishing date 2022-02-09
    Publishing country England
    Document type Journal Article
    ZDB-ID 243123-3
    ISSN 1873-7072 ; 0308-8146
    ISSN (online) 1873-7072
    ISSN 0308-8146
    DOI 10.1016/j.foodchem.2022.132377
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  3. Article ; Online: A Rapid and Accurate Method for the Determination of Methylxanthines in Different Nervous System Stimulant Beverages.

    Buiarelli, Francesca / Bernardini, Flaminia / Simonetti, Giulia / Di Filippo, Patrizia / Pomata, Donatella / Riccardi, Carmela / Risoluti, Roberta

    Journal of AOAC International

    2019  Volume 102, Issue 3, Page(s) 865–871

    Abstract: Background: ...

    Abstract Background:
    MeSH term(s) Caffeine/analysis ; Carbonated Beverages/analysis ; Chromatography, High Pressure Liquid/methods ; Coffee/chemistry ; Energy Drinks/analysis ; Limit of Detection ; Reproducibility of Results ; Tea/chemistry ; Theobromine/analysis ; Theophylline/analysis
    Chemical Substances Coffee ; Tea ; Caffeine (3G6A5W338E) ; Theophylline (C137DTR5RG) ; Theobromine (OBD445WZ5P)
    Language English
    Publishing date 2019-01-31
    Publishing country England
    Document type Journal Article
    ZDB-ID 1103149-9
    ISSN 1944-7922 ; 1060-3271
    ISSN (online) 1944-7922
    ISSN 1060-3271
    DOI 10.5740/jaoacint.18-0351
    Database MEDical Literature Analysis and Retrieval System OnLINE

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