title: Isolation and identification of phenolic compounds from rum aged in oak barrels by high-speed countercurrent chromatography/high-performance liquid chromatography-diode array detection-electrospray ionization mass spectrometry and screening for antioxidant activity.
abstract: Beverages, especially wines are well-known to contain a variety of health-beneficial bioactive substances, mainly of phenolic nature which frequently exhibit antioxidant activity. Significant information is available about the separation and identification of polyphenols from some beverages by chromatographic and spectroscopic techniques, but considerably poor is chemical data related to the polyphenolic content in rums. In this paper, a method involving the all-liquid chromatographic technique of high-speed countercurrent chromatography (HSCCC) combined with high-performance liquid chromatography coupled with diode-array detection and electrospray ionization mass spectrometry (HPLC-DAD-ESI-MS(n)) has been successfully applied for separation and identification of phenolic compounds in an aged rum. Besides, the phenolic fraction (PF) was assayed for its antioxidant effects using three different free radical in vitro assays (DPPH·, RO(2)· and spontaneous lipid peroxidation (LPO) on brain homogenates) and on ferric reducing antioxidant power (FRAP). Results showed that PF potently scavenged DPPH and strongly scavenged peroxyl radicals compared to ascorbic acid and butylated hydroxytoluene (BHT); and almost equally inhibited LPO on brain homogenates subjected to spontaneous LPO when compared to quercetin. Moreover, PF also exhibited strong reducing power. This chemical analysis illustrates the rich array of phenols in the aged rum and represents a rapid and suitable method for the isolation and identification of phenolic compounds from mixtures of considerable complexity, achieving high purity and reproducibility with the use of two separation steps.
authors: Université de Nice-Sophia Antipolis, Laboratoire de Chimie des Molécules Bioactives et des Arômes, UMR 6001 CNRS, Institut de Chimie de Nice, Faculté des Sciences, Nice, France.
authors: Erik L
authors: EL
authors: Regalado
authors: Sebastian
authors: S
authors: Tolle
authors: Jorge A
authors: JA
authors: Pino
authors: Peter
authors: P
authors: Winterhalter
authors: Roberto
authors: R
authors: Menendez
authors: Ana R
authors: AR
authors: Morales
authors: José L
authors: JL
authors: Rodríguez
mesh_terms: D000434:Alcoholic Beverages / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid; D003377:Countercurrent Distribution / Q000379:methods*; D005419:Flavonoids / Q000737:chemistry* / Q000302:isolation & purification / Q000378:metabolism; D005511:Food Handling; D016166:Free Radical Scavengers / Q000737:chemistry* / Q000302:isolation & purification / Q000378:metabolism; D005609:Free Radicals / Q000378:metabolism; D062385:Hydroxybenzoates / Q000737:chemistry* / Q000302:isolation & purification / Q000378:metabolism; D029963:Quercus / Q000737:chemistry*; D021241:Spectrometry, Mass, Electrospray Ionization / Q000379:methods
chemical_list: D005419:Flavonoids; D016166:Free Radical Scavengers; D005609:Free Radicals; D062385:Hydroxybenzoates