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dc.contributor.authorOLIVEIRA, J. B. DE
dc.contributor.authorOLIVEIRA, C. G. R. de
dc.contributor.authorPEREIRA, G. E.
dc.date.accessioned2023-05-17T19:48:29Z-
dc.date.available2023-05-17T19:48:29Z-
dc.date.created2023-05-17
dc.date.issued2023
dc.identifier.citationIn: CASTILHOS, M. B. M. DE (Ed.). Basic protocols in enology an winemaking. Campinas: Unicamp; New York:Springer Nature, 2023. Cap. 8.
dc.identifier.isbn978-1-0716-3088-4
dc.identifier.issn2662-9518
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1153794-
dc.descriptionFlavan-3-ols are widely distributed in higher plants, such as grapes, located in the skins and seeds, being transferred to the wine during winemaking. They are responsible for specific sensory properties such as astringency, and bitterness, acting on the stability of the wine color, and taking part in the antioxidant compounds. The interest in identifying flavan-3-ols has grown in the last decades since the development of new instruments allowing a better separation and characterization, both qualitative and quantitative. New isolation, separation, and identification techniques allowed an increase in the phenolic compounds database with new structures, providing a better understanding of the mechanisms involving phenolic metabolism in grapes, wines, and other fruits and vegetables. High-performance liquid chromatography (HPLC) coupled with mass spectrometry (MS) is one of the most relevant and used analytical techniques for the non-volatile and/or thermally unstable compounds determination. This method has shown to be valuable and robust for investigating the polyphenols (flavan-3-ols or proanthocyanidins) in grapes, wines, and derivates, in several domains, such as evaluating the effect of climate, soil, vine management, cultivars, rootstocks, protocols of elaboration, and the quality control. This chapter aims to present variations of LC-MS techniques used to identify these compounds in recent years.
dc.language.isoeng
dc.relation.ispartofseries(Springer Protocols. Methods and Protocols in Food Science)
dc.rightsopenAccess
dc.subjectVitis vinifera L
dc.titleFlavan-3-ol (Flavanol) identification and quantitation by high performance liquid chromatography coupled with mass spectrometry (HPLC-MSn).
dc.typeParte de livro
dc.subject.nalthesaurusGrapes
dc.subject.nalthesaurusWines
dc.subject.nalthesaurusPhenolic compounds
dc.subject.nalthesaurusSecondary metabolites
dc.format.extent2p. 86-100
riaa.ainfo.id1153794
riaa.ainfo.lastupdate2023-05-17
dc.identifier.doihttps://doi.org/10.1007/978-1-0716-3088-4
dc.contributor.institutionJULIANE BARRETO DE OLIVEIRA, MINAS GERAIS AGRICULTURAL RESEARCH CORPORATION; CELSO GUARANI RUIZ DE OLIVEIRA, CNPUV; GIULIANO ELIAS PEREIRA, CNPUV.
Aparece en las colecciones:Capítulo em livro científico (CNPUV)

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