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Flavonol Identification and Quantitation by High Performance Liquid Chromatography Coupled with Mass Spectrometry (HPLC-MSn)

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Basic Protocols in Enology and Winemaking

Part of the book series: Methods and Protocols in Food Science ((MPFS))

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Abstract

Flavonols are a class of phenolic compounds derived from plant secondary metabolism. In wine, these flavonoid compounds do not receive enough attention as other polyphenols such as anthocyanins and tannins; however, as its properties and structures are better understood, its importance for wine quality becomes more apparent. These compounds are involved in the copigmentation phenomena, enhancing the color intensity of younger red wines, and may also contribute to wine astringency. In addition, flavonols possess antioxidant activity and positive health benefits. High performance liquid chromatography, particularly tandem mass spectrometry, is a significant tool in the structural elucidation and quantitation of flavonoid derivatives. Thus, here we describe the methodology to be used for carrying out the flavanol analysis from grapes and wine by high performance liquid chromatography coupled to a diode array detector in tandem with electrospray ionization mass spectrometry (HPLC-DAD-ESI-MS/MS).

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Authors and Affiliations

  1. Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Ciudad Real, Spain

    Sergio Gómez-Alonso, Tania Paniagua-Martínez & José Pérez-Navarro

  2. Faculty of Chemical Sciences & Technologies, University of Castilla-La Mancha, Ciudad Real, Spain

    Sergio Gómez-Alonso & Tania Paniagua-Martínez

  3. Higher Technical School of Agronomic Engineering, University of Castilla-La Mancha, Ciudad Real, Spain

    José Pérez-Navarro

Authors
  1. Sergio Gómez-Alonso
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  2. Tania Paniagua-Martínez
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  3. José Pérez-Navarro
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Corresponding author

Correspondence to Sergio Gómez-Alonso .

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Editors and Affiliations

  1. Department of Agricultural Sciences and Biology, Minas Gerais State University, Frutal, Minas Gerais, Brazil

    Maurício Bonatto Machado de Castilhos

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Gómez-Alonso, S., Paniagua-Martínez, T., Pérez-Navarro, J. (2023). Flavonol Identification and Quantitation by High Performance Liquid Chromatography Coupled with Mass Spectrometry (HPLC-MSn). In: Machado de Castilhos, M.B. (eds) Basic Protocols in Enology and Winemaking. Methods and Protocols in Food Science . Humana, New York, NY. https://doi.org/10.1007/978-1-0716-3088-4_7

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  • DOI: https://doi.org/10.1007/978-1-0716-3088-4_7

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  • Publisher Name: Humana, New York, NY

  • Print ISBN: 978-1-0716-3087-7

  • Online ISBN: 978-1-0716-3088-4

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