Polyphenolic Profile of Red Wines for the Discrimination of Controlled Designation of Origin
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Polyphenolic Profile of Red Wines for the Discrimination of Controlled Designation of Origin María J. Martelo-Vidal 1 & Manuel Vázquez 1
Received: 23 February 2015 / Accepted: 4 May 2015 # Springer Science+Business Media New York 2015
Abstract The aims were to determine the polyphenolic profile of red wines from Spanish Designation of Origin (DO) Rías Baixas and Ribeira Sacra and to evaluate the feasibility of using polyphenolic profiles and chemometric tools to classify wines for authentication purposes. Trans-resveratrol, oenin, malvin, (+)-catechin, (−)-epicatechin, quercetin and syringic acid were determined in 39 samples. Soft independent modeling of class analogy (SIMCA), linear discriminant analysis (LDA) and support vector machine classification (SVM) were used to classify. For resveratrol, Ribeira Sacra red wines showed higher values than Rías Baixas wines (4.60 and 3.36 mg L−1, respectively). SVM classification was adequate for 100 % classification of wines by their polyphenolic profile. SIMCA classification was also adequate for wine classification of DO Rías Baixas and Ribeira Sacra wines. As conclusion, polyphenolic profile can be used for classification of DOs. The models can discriminate outside wines. Thus, this approach can be useful for authentication purposes. Keywords SIMCA . LDA . SVM . Wine . Classification . Polyphenols . Controlled Denomination of Origin . HPLC
Introduction Phenolic compounds and polyphenols are a wide group of secondary metabolites present in all fruit, flower and plant * Manuel Vázquez [email protected] 1
Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, Calle Carballo Calero, s/n, 27002 Lugo, Spain
tissues (Bustos et al. 2004). These compounds are natural and simple substances produced in the grapes that become in complex substances in the wine. Polyphenols are widely distributed, and their function in the plants is related with environmental stress, growth, reproduction and defence against pathogen attacks (Alarcon-Flores et al. 2013; Chouchouli et al. 2013). Grapes and wine contain high number of phenolic compounds. Phenolic compounds of wine can be classified in flavonoids and nonflavonoids (Belajova 2012; Cotea et al. 2012). Nonflavonoids include phenolic acids, cinnamic acids, stilbenes, phenolic alcohols and aldehydes. Resveratrol (3,5, 4′-trans-trihydroxy stilbene) is a stilbene belonging to the stilbene family that was detected in Vitis vinifera grapes (Belajova 2012). The concentration of resveratrol is higher in red wine than in white wine because it is present in the skin and seeds of grapes (Fiori et al. 2009), which comes in contact during the fermentation process while making red wine (Martelo-Vidal and Vázquez 2014). The anticancer activity of resveratrol is essentially attributable to the stimulation of apoptosis through a number of modes causing a reduction in tumour initiation, promotion and progression (Murtaza et al. 2013). Flavonoids include anthocyanins, tannins, flavonoids and flavanols
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