Profile of free and conjugated quercetin content in different Italian wines.

Quercetin and its structural derivatives are natural compounds belonging to the flavonoid class, widely distributed in plants. Beneficial physiological activities have been attributed to them, but some require deeper investigation. In this paper the content of quercetin and five analogues (quercetin-3-glucoside, quercetin-3-rutinoside, quercetin-3-ramnoside, quercetin-3-arabinoglucoside, 4'-O-methylquercetin) were determined by HPLC-ESI-MS/MS in wines made of different varieties of red and white vines. The aim was a comparative study focusing on quercetin and on the contribution of related compounds in twenty wines coming from different part of Italy. Wines produced from Sangiovese and Nero d'Avola, monovarietal grapes, were richest in quercetin compounds and our results were compared to our previous study and to other investigations. The proposed method resulted simple, fast, economical, and suitable for the analysis of quercetin analogues without the need of hydrolysis and falls in the optic of a 360° characterization of active wine compounds, with nutraceutical properties. Copyright © 2022 Elsevier Ltd. All rights reserved.

Citation

Giulia Simonetti, Francesca Buiarelli, Flaminia Bernardini, Patrizia Di Filippo, Carmela Riccardi, Donatella Pomata. Profile of free and conjugated quercetin content in different Italian wines. Food chemistry. 2022 Jul 15;382:132377

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PMID: 35158269

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