Analysis of Polyphenols in Wine Using ESI Q-TOF LC-MS/MS

Carina Hazan, Institute of chemistry, Hebrew University, Jerusalem, Israel
Rachel Benzicry, Institute of Chemistry, Hebrew University, Jerusalem, Israel

Wine is a frequently consumed beverage throughout the world. Wine is highly complex natural substance, and is common and popular subject for chemical analysis. Numerous studies have identified hundreds of components, responsible for flavor, taste and color of the wines produced. Chromatography methods coupled with mass spectrometry (LCMS/MS) are the most widely used technique for wine analysis.

Polyphenols compounds in wine were studied. Wine polyphenols (anthocyanins and flavonoids) allow color characterization and are usually investigated by LCMS/MS. Anthocyanins and flavonoids make possible identification of both the aglycone and the sugar moiety.

Most of the work was performed on resveratrol. This compound has a strong antioxidant effect, and is responsible for the so-called “French paradox”. It has a beneficial effect on cardiovascular diseases and has anti-cancer effect as well. Resveratrol is present in two isomeric forms and various glycosylated versions, so its analysis is not straightforward.

In the current study, the potential of high performance liquid chromatography coupled to quadrupole time-of-flight mass spectrometry (HPLC–QTOFMS/MS) for wine samples was examined.