Screening and identification of antioxidant active ingredients from red wine via spectrum-effect relationship analysis

Abstract

Red wine was a prominent constituent of diets across the globe and modern pharmacological studies showed that red wine had the main function of antioxidant. However, the reported screening methods for active ingredients were inefficient and insensitive. In this research, 35 batches of red wine were used to establish the chromatography fingerprint, which were further utilized to screen and identify the antioxidant active ingredients through spectrum-effect relationship analysis. Indeed, the antioxidant capacity of red wine was evaluated by total antioxidant capacity assay kit (ABTS method). After evaluating the antioxidant capacity of samples, correlations were analyzed by Pearson correlation analysis, Spearman correlation analysis, and Gray Relational Analysis (GRA). Moreover, spectrum-effect relationships combined with ultrafast liquid chromatography/quadrupole-time-of-flight mass spectrometry (UFLC-Q-TOF/MS) revealed that the succinic acid, gallic acid, protocatechuic acid, catechin, syringic acid, salicylic acid, homogentisic acid, ellagic acid, isorhamnetin-3-O-glucoside, and trans- resveratrol show antioxidative efficacy. Collectively, the present study established the spectrum-effect relationship strategy of red wine and identified active antioxidant ingredients, which would give reasonable index components for the health function of red wine and provide reference for quick screening of bioactive compounds for food.