ArticleMolecules (Basel, Switzerland)2021
Improving the Phloroglucinolysis Protocol and Characterization of Sagrantino Wines Proanthocyanidins.
Article in Molecules (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed, 22 citations in OpenAlex.
- Identification and Structural Elucidation of Galloylated B-Type Procyanidins From Rumex obtusifolius L. Using Enzymatic Digestion, Phloroglucinolysis, and High-Resolution Mass Spectrometry.Journal of separation science · 2026Article
- Spatiotemporal Differences of 24-Epibrassinolide Regulating Anthocyanin and Proanthocyanidin Biosynthesis inFoods (Basel, Switzerland) · 2026Article
- Exploration of the anthocyanin and proanthocyanidin profile of Greek red grape skins belonging to Vradiano, Limnio, and Kotsifali cultivars, analyzed by a novel LC-QTOF-MS/MS method.Phytochemical analysis : PCA · 2024Article
- Synthesis and Isolation of Phenol- and Thiol-Derived Epicatechin Adducts Prepared from Avocado Peel Procyanidins Using Centrifugal Partition Chromatography and the Evaluation of Their Antimicrobial and Antioxidant Activity.Molecules (Basel, Switzerland) · 2024Article
- Synergistic anti-diabetic effect of phloroglucinol and total procyanidin dimer isolated from3 Biotech · 2024Article
- Multivariate prediction of Saliva Precipitation Index for relating selected chemical parameters of red wines to the sensory perception of astringency.Current research in food science · 2023Article
- Anti-Inflammatory and Anti-Acne Effects ofAntioxidants (Basel, Switzerland) · 2022Article
- Potential applications of pulsed electric field in the fermented wine industry.Frontiers in nutrition · 2022Review
- Role of Grape-Extractable Polyphenols in the Generation of Strecker Aldehydes and in the Instability of Polyfunctional Mercaptans during Model Wine Oxidation.Journal of agricultural and food chemistry · 2021Article
- Tannin Content inMolecules (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
4 authors at 2 institutions in 1 country.
Funding
Abstract
Proanthocyanidins are key metabolites that explain wine sensorial character (bitterness and astringency) and red wine color changes during aging. Therefore, a fast and accurate method to evaluate the degree of polymerization and the structural composition of the polymeric proanthocyanidins is a crucial analytical tool. Phloroglucinolysis is the most used method for this analysis but, unfortunately, the phloroglucinol adducts of the monomeric flavan-3-ols are not commercially available, making the results less accurate. The aim of this work was the isolation by semi-preparative high performance liquid chromatography (HPLC) of these non-commercial compounds and their use for the development of an accurate UHPLC-MS/MS protocol. The purity of each adduct was established via quantitative
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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.