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Food Chem. 2019 Apr 25;278:497-501. doi: 10.1016/j.foodchem.2018.11.103. Epub 2018 Nov 22.

NMR-based systematic analysis of bioactive phytochemicals in red wine. First determination of xanthurenic and oleanic acids.

Author information

1
Department of Agricultural Sciences, University of Napoli "Federico II" - Oenology Sciences Section, Viale Italia, 83100 Avellino, Italy. Electronic address: forino@unina.it.
2
Department of Agricultural Sciences, University of Napoli "Federico II" - Oenology Sciences Section, Viale Italia, 83100 Avellino, Italy.

Abstract

Experimental evidence suggests that moderate consumption of wine has health promoting properties that have been mainly attributed to the wine polyphenol content. However, a systematic analysis of the major healthy molecules contained in wines has not been conducted yet. Our study explored the potential arsenal of beneficial molecules contained in wine from both a qualitative and quantitative perspective. The experimental approach was based on chromatography and untargeted NMR spectroscopy. In addition to already known bioactive molecules, for the first time, xanthurenic acid and oleanic acid were identified in wine in relatively high concentrations. On account of their many biological activities, these two molecules widen the range of potential beneficial effects of wine and pave the way toward the evaluation of their still unexplored sensory properties.

KEYWORDS:

NMR; Oleanic acid; Vitis vinifera L. cv Aglianico; Wine bioactive molecules; Xanthurenic acid

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