NDLI: Reversed-Phase High-Performance Liquid Chromatography–Fluorescence Detection for the Analysis of Glutathione and Its Precursor γ-Glutamyl Cysteine in Wines and Model Wines Supplemented with Oenological Inactive Dry Yeast Preparations

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Reversed-Phase High-Performance Liquid Chromatography–Fluorescence Detection for the Analysis of Glutathione and Its Precursor γ-Glutamyl Cysteine in Wines and Model Wines Supplemented with Oenological Inactive Dry Yeast Preparations

Content Provider	Springer Nature Link
Author	Andujar Ortiz, Inmaculada Pozo Bayón, Maria Ángeles More Arribas, M. Victoria Martín Álvarez, Pedro J. Rodríguez Bencomo, Juan José
Copyright Year	2011
Abstract	A reversed-phase high-performance liquid chromatography–fluorescence detection methodology involving a pre-column derivatization procedure using 2,3-naphtalenedialdehyde in the presence of 5 and 0.5 mM of dithiothreitol to determine total and reduced glutathione (GSH) and γ-glutamyl-cysteine (γ-glu-cys) in musts and wines has been set up and validated. The proposed method showed good linearity (R $^{2}$ >99% for reduced and total GSH, and R $^{2}$ >98% for γ-glu-cys) in synthetic wines, over a wide range of concentration (0–10 mg L$^{−1}$). The limits of detection for reduced GSH in synthetic and real wines were almost the same (0.13 and 0.15 mg L$^{−1}$, respectively) and slightly higher for γ-glu-cys (0.24 mg L$^{−1}$). The application of the method allowed knowing, for the first time, the amount of total and reduced GSH and γ-glu-cys released into synthetic wines by oenological preparations of commercial inactive dry yeast (IDY). In addition, the evolution of these three compounds during the winemaking and shelf life (0–9 months) of an industrially manufactured rosé wine supplemented with a GSH-enriched IDY showed that although GSH is effectively released from IDY, it is rapidly oxidized during alcoholic fermentation, contributing to the higher total GSH content determined in wines supplemented with GSH-enriched IDYs compared to control wines.
Starting Page	154
Ending Page	161
Page Count	8
File Format	PDF
ISSN	19369751
Journal	Food Analytical Methods
Volume Number	5
Issue Number	1
e-ISSN	1936976X
Language	English
Publisher	Springer-Verlag
Publisher Date	2011-04-05
Publisher Place	New York
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	RP-HPLC-FL Glutathione γ-Glutamyl-cysteine Inactive dry yeast preparations Wine Analytical Chemistry Microbiology Food Science Chemistry/Food Science
Content Type	Text
Resource Type	Article
Subject	Analytical Chemistry Safety Research Safety, Risk, Reliability and Quality Applied Microbiology and Biotechnology Food Science

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