Phenolic compounds are essential for the quality of food products derived from fruits, especially in wine, phenolic compounds are responsible for the astringency of red wines. Grape seed tannins were used as a source of phenolic compounds. A phenolic extract was made from grape seed and was fractionated by low pressure chromatography on Toyopearl HW-40 gel. Different fractions were obtained by sequential elution with organic solvents, and then analyzed by mass spectrometry. The polyphenolic composition of grape seed, and the fractions obtained from it, were characterized by the means of mass spectrometry analysis using two different techniques: MALDI-TOF-TOF MS and ORBITRAP ESI-MS (coupled to an HPLC/DAD). Phloroglucinolysis was performed on each fraction in order to estimate a mean degree of polymerization. ORBITRAP ESI-MS is very complementary to MALDI-TOF-TOF analysis. On one hand ORBITRAP ESI-MS allows to do tandem MSn analysis. On the other hand MALDI-TOF-TOF analysis is the ideal technique for the analysis of complex mixtures as it produces only a singly charged molecular ion for each parent molecule.

Analysis of grape seed tannins by mass spectrometry (MALDI-TOF and ORBITRAP ESI-MS)

249th National Meeting (2015)

The official archive and repository for all ACS Meetings & Expositions abstracts and select posters or presentations.