Development and validation of a free solvent UHPLC/MS-MS method to analyse melatonin and its precursors in Spanish commercial wines
Melatonin is a bioactive compound present in foods and beverages such as wines. During alcoholic fermentation, yeast transforms tryptophan into certain indole compounds, including melatonin. This paper aims to develop and validate a free solvent analytical method by ultra-high performance liquid chromatography coupled with high resolution mass spectrometry (UHPLC/MS-MS) to determine melatonin and its precursors (L-tryptophan, tryptamine, serotonin, tryptophol, N-acetylserotonin, 5-hydroxytryptophan, and 3- indoleacetic) that appropriately prevent the matrix effect. A total of 85 commercial Spanish wine samples (53 red and 32 white wines) were analysed. The concentration of melatonin in red wines is significantly higher (13.21-347.50ng/mL) than in white wines (1.35-230.57ng/mL). It is noteworthy that all wine samples are grouped according to the grape varieties and the type of wine. This is the first time a study of several indole compounds has been carried out on a large number of Spanish wines, thereby enhancing knowledge of the chemical composition of wines.
Acknowledgements: Spanish Government (Ministerio de Ciencia, Innovación y Universidades, Project PID2019-108722RB-C3); European Union “NextGenerationEU”, in the framework of the “Margarita Salas, María Zambrano, Recualificación” grants.
Issue: ICGWS 2023
1Área de Nutrición y Bromatología, Dpto. Biología Molecular e Ingeniería Bioquímica, Universidad Pablo de Olavide, Ctra. Utrera, Km 1, 41013 Sevilla, España.
2Área de Nutrición y Bromatología, Dpto. Nutrición y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, c/P. García González 2, 41012 Sevilla, España.