Food Analytical Methods

, Volume 4, Issue 1, pp 108–115

Rapid MALDI-TOF-MS Detection of Anthocyanins in Wine and Grape Using Different Matrices

  • Violeta Ivanova
  • Ágnes Dörnyei
  • Marina Stefova
  • Trajće Stafilov
  • Borimir Vojnoski
  • Ferenc Kilár
  • László Márk
Article

DOI: 10.1007/s12161-010-9143-7

Cite this article as:
Ivanova, V., Dörnyei, Á., Stefova, M. et al. Food Anal. Methods (2011) 4: 108. doi:10.1007/s12161-010-9143-7

Abstract

Matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF-MS) as a new valuable technique has been used for qualitative screening of anthocyanins in wine and grape samples from Vranec and Merlot variety. For that purpose, different MALDI matrices have been tested, such as α-cyano-4-hydroxycinnamic acid, sinapic acid, 2,5-dihydroxybenzoic acid (2,5-DHB), and C70 fullerene. It was observed that 2,5-DHB was superior with respect to all the matrices used in the study. Furthermore, fullerene was, for the first time, tested and used as a possible matrix for MALDI-TOF-MS identification of anthocyanins in wine and grape samples. The results obtained showed identification of aglycone forms of anthocyanins only, since the higher laser energy applied for ionization of the fullerene molecules led to great deal of fragmentation of the sugar moiety from glucosides, acetylglucoside, and p-coumaroylglucoside groups from the corresponding anthocyanin molecules. Additionally, liquid chromatography/electrospray ionization mass spectrometry has also been applied for anthocyanin characterization.

Keywords

Anthocyanins2,5-DHBCHCASAFullereneMALDI-TOF-MSLC-MSWineGrape

Copyright information

© Springer Science+Business Media, LLC 2010

Authors and Affiliations

  • Violeta Ivanova
    • 1
    • 2
  • Ágnes Dörnyei
    • 3
  • Marina Stefova
    • 1
  • Trajće Stafilov
    • 1
  • Borimir Vojnoski
    • 2
  • Ferenc Kilár
    • 3
    • 4
  • László Márk
    • 5
  1. 1.Institute of Chemistry, Faculty of Natural Sciences and MathematicsSs Cyril and Methodius UniversitySkopjeRepublic of Macedonia
  2. 2.Department for Enology, Institute of AgricultureSs Cyril and Methodius UniversitySkopjeRepublic of Macedonia
  3. 3.Department of Analytical and Environmental Chemistry, Faculty of SciencesUniversity of PécsPécsHungary
  4. 4.Institute of Bioanalysis, Faculty of MedicineUniversity of PécsPécsHungary
  5. 5.Department of Biochemistry and Medical Chemistry, Faculty of MedicineUniversity of PécsPécsHungary