The hidden face of wine polyphenol polymerization highlighted by high resolution mass spectrometry

Polyphenols, including tannins and red anthocyanin pigments, are responsible for the color, taste, and beneficial health properties of plant-derived foods and beverages, especially in red wines. Known compounds represent only the emerged part of the "wine polyphenol iceberg". It is believed that the immersed part results from complex cascades of reactions involving grape polyphenols and yeast metabolites. We used a nontargeted strategy based on high-resolution mass spectrometry and Kendrick mass defect plots to explore this hypothesis. Reactions of acetaldehyde, epicatechin, and malvidin-3-O-glucoside, representing yeast metabolites, tannins, and anthocyanins, respectively, were selected for a proof-of-concept experiment. A series of compounds including expected and so-farunknown structures were detected. Random polymerization involving both the original substrates and intermediate products resulting from cascade reactions was demonstrated

Cross-tolerance to abiotic stresses in halophytes: Application for phytoremediation of organic pollutants

International audienceHalopytes are plants able to tolerate high salt concentrations but no clear definition was retained for them. In literature, there are more studies that showed salt-enhanced tolerance to other abiotic stresses compared to investigations that found enhanced salt tolerance by other abiotic stresses in halophytes. The phenomenon by which a plant resistance to a stress induces resistance to another is referred to as cross-tolerance. In this work, we reviewed cross-tolerance in halophytes at the physiological, biochemical, and molecular levels. A special attention was accorded to the cross-tolerance between salinity and organic pollutants that could allow halophytes a higher potential of xenobiotic phytoremediation in comparison with glycophytes

Gas chromatographic-mass spectrometric method for polycyclic aromatic hydrocarbon analysis in plant biota

International audienceUsing gas chromatography-mass spectrometry, a new method was developed for the identification and the quantification of polycyclic aromatic hydrocarbons (PAHs) in plants. This method was particularly optimised for PAH analyses in marine plants such as the halophytic species, Salicornia fragilis Ball et Tutin. The saponification of samples and their clean up by Florisil solid-phase extraction succeeded in eliminating pigments and natural compounds, which may interfere with GC-MS analysis. Moreover, a good recovery of the PAHs studied was obtained with percentages ranging from 88 to 116%. Application to the determination of PAH in a wide range of coastal halophytic plants is presented and validated the efficiency, the accuracy and the reproducibility of this method

Polyphenolic compounds in date fruit seed (Phoenix dactylifera): characterisation and quantification by using UPLC-DAD-ESI-MS

Background Date fruit seeds have been demonstrated to possess high antioxidant activities due to their high content of flavonoids and phenolic compounds. The objective of this work was to identify and quantify the phenolic composition of date seeds. Methods Two UPLC-DAD-ESI-MS analyses were performed on the seed of the Khalas variety as follows: (1) an analysis of simple phenolic compounds [phenolic acids, hydroxycinnamic acids, flavonols, flavones, flavan-3-ols (monomers, dimers and trimers)]; and (2) an analysis of all flavan-3-ols (monomers, and proanthocyanidin oligomers and polymers) after depolymerisation. Results The amount of total phenolic compounds before depolymerisation was found to be 2.194 +/- 0.040 g kg(-1) date seed. The analysis of flavan-3-ol monomers and constitutive units of proanthocyanidins after depolymerisation revealed 50.180 +/- 1.360 g kg(-1) flavan-3-ols with 46.800 +/- 1.012 g kg(-1) epicatechin and 3.380 +/- 0.349 g kg(-1) catechin. Conclusion The results indicate that date seeds are a very rich source of bioactive compounds, thus constituting strong candidates for functional food additives and nutraceuticals

The hidden face of wine polyphenol polymerization highlighted by high-resolution mass spectrometry

Two plus one makes an infinity: the wine polyphenol icebergPolyphenols, including tannins and red anthocyanin pigments, are responsible for the color, taste, and beneficial health properties of plant-derived foods and beverages, especially in red wines. Known compounds represent only the emerged part of the “wine polyphenol iceberg”. It is believed that the immersed part results from complex cascades of reactions involving grape polyphenols and yeast metabolites. We used a non-targeted strategy based on high-resolution mass spectrometry and Kendrick mass defect plots to explore this hypothesis. Reactions of acetaldehyde, epicatechin, and malvidin-3-O-glucoside, representing yeast metabolites, tannins, and anthocyanins, respectively, were selected for a proof-of-concept experiment. A series of compounds including expected and so-far-unknown structures were detected. Random polymerization involving both the original substrates and intermediate products resulting from cascade reactions was demonstrated

A dehydrotrimer of ferulic acid from maize bran

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