title: Tentative identification of polar and mid-polar compounds in extracts from wine lees by liquid chromatography-tandem mass spectrometry in high-resolution mode.
abstract: Sustainable agriculture has a pending goal in the revalorization of agrofood residues. Wine lees are an abundant residue in the oenological industry. This residue, so far, has been used to obtain tartaric acid or pigments but not for being qualitatively characterized as a source of polar and mid-polar compounds such as flavonoids, phenols and essential amino acids. Lees extracts from 11 Spanish wineries have been analyzed by liquid chromatography coupled to tandem mass spectrometry (LC-MS/MS) in high resolution mode. The high-resolution power of LC-MS/MS has led to the tentative identification of the most representative compounds present in wine lees, comprising primary amino acids, anthocyans, flavanols, flavonols, flavones and non-flavonoid phenolic compounds, among others. Attending to the profile and content of polar and mid-polar compounds in wine lees, this study underlines the potential of wine lees as an exploitable source to isolate interesting compounds.
authors.affiliation: Department of Analytical Chemistry, University of Córdoba, Annex Marie Curie Building, Campus of Rabanales, 14071, Córdoba, Spain.|Maimónides Institute for Research in Biomedicine of Córdoba (IMIBIC), Reina Sofía University Hospital, University of Córdoba, 14071, Córdoba, Spain.|University of Córdoba, Agroalimentary Excellence Campus, ceiA3, Campus of Rabanales, 14071, Córdoba, Spain.
authors.forename: M P
authors.initials: MP
authors.lastname: Delgado de la Torre
authors.affiliation: Department of Analytical Chemistry, University of Córdoba, Annex Marie Curie Building, Campus of Rabanales, 14071, Córdoba, Spain.|Maimónides Institute for Research in Biomedicine of Córdoba (IMIBIC), Reina Sofía University Hospital, University of Córdoba, 14071, Córdoba, Spain.|University of Córdoba, Agroalimentary Excellence Campus, ceiA3, Campus of Rabanales, 14071, Córdoba, Spain.
authors.forename: F
authors.initials: F
authors.lastname: Priego-Capote
authors.affiliation: Department of Analytical Chemistry, University of Córdoba, Annex Marie Curie Building, Campus of Rabanales, 14071, Córdoba, Spain.|Maimónides Institute for Research in Biomedicine of Córdoba (IMIBIC), Reina Sofía University Hospital, University of Córdoba, 14071, Córdoba, Spain.|University of Córdoba, Agroalimentary Excellence Campus, ceiA3, Campus of Rabanales, 14071, Córdoba, Spain.
authors.forename: M D
authors.initials: MD
authors.lastname: Luque de Castro
mesh_terms: D000596:Amino Acids / Q000032:analysis / Q000737:chemistry; D002853:Chromatography, Liquid / Q000379:methods*; D010636:Phenols / Q000032:analysis* / Q000737:chemistry; D010936:Plant Extracts / Q000737:chemistry*; D053719:Tandem Mass Spectrometry / Q000379:methods*; D014920:Wine / Q000032:analysis*
chemical_list: D000596:Amino Acids; D010636:Phenols; D010936:Plant Extracts
keywords: Wine lees; amino acids; mass spectrometry; oenology; phenolic compounds