LC-DAD-ESI-MS/MS characterization of phenolic compounds in wines from Vitis vinifera 'Shesh i bardhe' and 'Vlosh' cultivars

Basit Öğe Kaydı
dc.authoridKelebek, Hasim/0000-0002-8419-3019
dc.authoridselli, serkan/0000-0003-0450-2668
dc.authoridGUCLU, GAMZE/0000-0001-7317-6101
dc.authoridTopi, Dritan/0000-0001-7852-5374
dc.contributor.authorTopi, Dritan
dc.contributor.authorKelebek, Haşim
dc.contributor.authorGüçlü, Gamze
dc.contributor.authorSelli, Serkan
dc.date.accessioned2025-01-06T17:45:06Z
dc.date.available2025-01-06T17:45:06Z
dc.date.issued2022
dc.description.abstractPhenolic compounds in white wines produced by cv. Shesh i bardhe, and red wines produced by cv. Vlosh, two native grape cultivars of Albania, was investigated by using Liquid Chromatography-Diode Array Detection-Electrospray Ionization-Tandem Mass Spectrometry (LC-DAD-ESI-MS/MS). A total of 32 phenolic compounds including phenolic acids, flavan-3-ols, flavonols, and stilbenes were identified in both wines, with flavanols the main family contributing to total phenolics, from 45.3% to 89.9%. Gallic acid, procyanidin dimer, and trans-caftaric acid were found main compounds in both wines. Significant differences have been found depending on the region and vintage. It was observed that total phenolic content in wines from the Durresi region stands higher compared to wines originating from the Tirana region. As a result, significant variations were found among the cultivars in terms of the phenolic profiles, and Shesh i bardhe wines phenolic compounds were much higher than the Vlosh wines. Novelty impact statement This is the first study on the phenolic compounds of the white wine from Shesh i bardhe grape cv. and red wine produced by Vlosh cv. in Albania. The presence of 30 phenolic compounds was identified through LC-DAD-ESI-MS/MS, with flavanols the main family contributing to total phenolics, from 45.3% to 89.9%. Gallic acid, procyanidin dimers, as well as resveratrol were found in both wines.
dc.identifier.doi10.1111/jfpp.16157
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.issue6
dc.identifier.scopus2-s2.0-85119692586
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.1111/jfpp.16157
dc.identifier.urihttps://hdl.handle.net/20.500.14669/3307
dc.identifier.volume46
dc.identifier.wosWOS:000721795700001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley-Hindawi
dc.relation.ispartofJournal of Food Processing and Preservation
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241211
dc.subjectRed Wınes
dc.subjectResveratrol Concentratıon
dc.subjectLıquıd-Chromatography
dc.subjectConjugated Myrıcetın
dc.subjectAntıoxıdant Actıvıty
dc.subjectTrans-Resveratrol
dc.subjectDırect-Injectıon
dc.subjectCıs-Resveratrol
dc.subjectGrape
dc.subjectDıfferentıatıon
dc.titleLC-DAD-ESI-MS/MS characterization of phenolic compounds in wines from Vitis vinifera 'Shesh i bardhe' and 'Vlosh' cultivars
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu