Targeted analysis for the detection of phenolics and authentication of Albanian wines using LC-DAD/ESI-MS/MS combined with chemometric tools

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dc.authoridGUCLU, GAMZE/0000-0001-7317-6101
dc.authoridTopi, Dritan/0000-0001-7852-5374
dc.contributor.authorTopi, Dritan
dc.contributor.authorTopi, Ardiana
dc.contributor.authorGüçlü, Gamze
dc.contributor.authorSelli, Serkan
dc.contributor.authorUzlasir, Turkan
dc.contributor.authorKelebek, Haşim
dc.date.accessioned2025-01-06T17:44:50Z
dc.date.available2025-01-06T17:44:50Z
dc.date.issued2024
dc.description.abstractIn recent years, Albania has seen a significant increase in wine production, which can be attributed to the growing interest in the diversity of native grape varieties. Among the most popular grape varieties are Kallmet, Shesh i zi (ShiZ), Shesh i bardhe (ShiB), and Cerruje, which are known for their distinctive wines as well as the planted area. A study was conducted to investigate the influence of the territory and vintage on phenolic compounds of single-variety wines from these grape varieties. Liquid chromatography identified and quantified thirty-one phenolic compounds, sub-grouped into flavonoids and non-flavonoids, with diode-array detection coupled to electrospray ionization tandem mass spectrometry (LC-DAD-ESI/MSn). Within the red wines group, the ShiZ variety wine presented the highest phenolic content (1037 mg/L), followed by Kallmet cv. (539 mg/L); conversely, in the white wine group, the ShiB wines (699 mg/L) were distinguished from the Cerruje variety. Gallic acid was the main phenolic compound, followed by procyanidin B3. ShiB and ShiZ had the highest levels, at 215 and 136 mg/L, respectively. Among flavanols, (+)-catechin was found in the highest levels, with the maximum in Kallmet cv. red wine (58.9 mg/L), followed by (-)-epicatechin (29.1 mg/L). The ShiB wine had the highest content of flavonols, with quercetin-3-O-glucuronide and quercetin-3-O-glucoside as the main contributors. The highest quantity of stilbenoids belonged to Kallmet red wine (1.59 mg/L). Applying Principal Component Analysis (PCA) in red and white wine groups made a good separation possible according to variety and region. However, a separation according to vintage year was not successful.
dc.identifier.doi10.1016/j.heliyon.2024.e31127
dc.identifier.issn2405-8440
dc.identifier.issue11
dc.identifier.pmid38845971
dc.identifier.scopus2-s2.0-85194242609
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.heliyon.2024.e31127
dc.identifier.urihttps://hdl.handle.net/20.500.14669/3204
dc.identifier.volume10
dc.identifier.wosWOS:001247159400001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherCell Press
dc.relation.ispartofHeliyon
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241211
dc.subjectWine
dc.subjectPhenolics
dc.subjectLC-MS
dc.subjectLocal grape cultivars
dc.titleTargeted analysis for the detection of phenolics and authentication of Albanian wines using LC-DAD/ESI-MS/MS combined with chemometric tools
dc.typeArticle

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