RT Journal Article
T1 From tyrosine to hydroxytyrosol: a pathway involving biologically active compounds and their determination in wines by ultra performance liquid chromatography with mass spectrometry
A1 González-Ramírez, Marina
A1 Cerezo, Ana B.
A1 Valero Blanco, Eva María
A1 Troncoso, Ana M.
A1 García-Parrilla, M. Carmen
K1 Wine
K1 Hydroxytyrosol
K1 Matrix effect
K1 UPLC/MS-MS
K1 Alcohol
K1 Tyrosol
AB Background: Hydroxytyrosol (HT) is a bioactive compound present in a limited number of foods such as wines, olives, and olive oils. During alcoholic fermentation, yeast converts aromatic amino acids into higher alcohols such as tyrosol, which can undergo hydroxylation into HT. The aim of this study was to validate an analytical method using ultra performance liquid chromatography coupled with mass spectrometry (UPLC/MS-MS) to quantify HT and its precursors (tyrosine, hydroxyphenylpyruvic acid, hydroxyphenylacetaldehyde, 4-hydroxyphenylacetic acid, and tyrosol) in wines. Their occurrence was evaluated in a total of 108 commercial Spanish wine samples.Results: The validated method simultaneously determined both HT and its precursors, with adequate limits of detection between 0.065 and 21.86 ng mL−1 and quantification limits between 0.199 and 66.27 ng mL−1 in a 5 min run. The concentration of HT in red wines was significantly higher (0.12–2.24 mg L−1) than in white wines (0.01–1.27 mg L−1). The higher the alcoholic degree, the higher was the content of HT. The bioactive 4-hydroxyphenylacetic acid was identified in Spanish wines for the first time at 3.90–127.47 mg L−1, being present in all the samples.Conclusion: The highest HT concentrations were found in red wines and in wines with higher ethanol content. These data are useful for a further estimation of the intake of these bioactive compounds and to enlarge knowledge on chemical composition of wines.
PB Wiley Online Library
YR 2024
FD 2024-05-05
LK https://hdl.handle.net/10433/25354
UL https://hdl.handle.net/10433/25354
LA en
NO J Sci Food Agric 2024
NO As far as the authors are aware, this is the first study available in which all the compounds of HT in the Ehrlich pathway have been identified and quantified in a wide range of wines. This is an original contribution of this work. Those compounds are also interesting as a result of their bioactive properties. This was accomplished as a result of the development of a validated UPLC-MS/MS method, which simultaneously detected a total of six compound with proper validation parameters within the AOAC regulations. The matrix effect must be reduced; thus, a proper dilution factor of 20 was applied to the samples. Moreover, PTFE filters were the most suitable for HT and its Ehrlich pathway precursors. The results of this study show that significantly higher HT concentrations were obtained in wines with higher ethanol content and in red wines. Tyrosol concentration was within the previously reported ranges in wine.4-Hydroxyphenylacetic acid, which has been previously described as a bioactive metabolite, is reported for the first time in all the Spanish wines tested, in ranges from 3.90 to 127.47 mg L−1
NO Universidad Pablo de Olavide. Departamento de Biología Molecular e Ingeniería Bioquímica
DS RIO
RD May 9, 2026