ORCID Profile
0000-0002-1388-2511
Current Organisation
The University of Auckland
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Publisher: American Chemical Society (ACS)
Date: 06-01-2009
DOI: 10.1021/JF802799W
Abstract: The identification of 4-S-glutathionyl-4-methylpentan-2-one (glut-4-MMP) by high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) experiments in a Sauvignon Blanc juice extract is described. Synthesis of an authentic reference compound enabled confirmation of the presence of glut-4-MMP in a Sauvignon Blanc juice for the first time. The juice extract was obtained by batch-wise percolation of 6 L of juice through a sintered glass funnel packed with C18 sorbent, followed by further purification using low-pressure chromatography on C18. Analysis of the juice extract revealed a chromatographic peak with the same retention time and mass spectrum as the synthetic reference compound, and spiking experiments verified the findings. The presence of glut-4-MMP in grape juice may be related to the biosynthesis of the relevant S-cysteinyl conjugate and, subsequently, to the formation of aroma-active 4-mercapto-4-methylpentan-2-one (4-MMP). This compound has a very low reported sensory threshold (3 ng/L) in wine and is partially responsible for the aromas that are important to the quality and style of some wine varieties.
Publisher: Royal Society of Chemistry (RSC)
Date: 2019
DOI: 10.1039/C9CC03020D
Abstract: Polysulfides, potential signalling molecules, were synthesised and then found and explored for the first time in yeast.
Publisher: Elsevier BV
Date: 10-2020
Publisher: American Chemical Society (ACS)
Date: 18-08-2016
Publisher: Elsevier BV
Date: 10-2016
Publisher: Elsevier BV
Date: 03-2015
Publisher: Wiley
Date: 21-03-2019
Publisher: Elsevier BV
Date: 02-2018
DOI: 10.1016/J.CHROMA.2017.12.065
Abstract: Sesquiterpenes are a widespread class of compounds of increasing interest found in grapes and wines, amongst many other natural sources. Due to a lack of standards and the complexity of the mass spectra fragmentation, accurate quantification of these low concentration compounds had not previously been accomplished. The current paper presents a new method for the concurrent quantification of several sesquiterpenes. The multivariate method optimisation is presented. Synthesised isotopic standards were utilised in conjunction with solid phase microextraction (SPME) and gas chromatography-tandem mass spectrometry (GC-MS/MS) to perform a standard isotope dilution assay (SIDA). The method was successfully applied to several grape must s les of four different cultivar. To the best of our knowledge this was the first time some of these sesquiterpenes were quantified in grape.
Publisher: Georg Thieme Verlag KG
Date: 19-04-2017
Abstract: 1-Arylnaphthalene lignans such as (–)-isoguaiacin and (–)-isogalbulin have been reported to exhibit notable biological properties. While (–)-isoguaiacin has not been previously synthesized, syntheses of (–)-isogalbulin are generally long and produce a mixture of stereoisomers. We herein present the efficient total synthesis of (±)-isoguaiacin and (±)-isogalbulin in seven and eight steps with an overall yield of 46% and 36%, respectively. The reported approach harnesses a hydrogenolysis reaction in acidic conditions, to convert a furan into an arylnaphthalen structure.
Publisher: Elsevier BV
Date: 03-2020
Publisher: Wiley
Date: 17-09-2019
DOI: 10.1002/JSFA.9983
Abstract: Dimethyl sulfide (DMS) is a small sulfur-containing impact odorant, imparting distinctive positive and / or negative characters to food and beverages. In white wine, the presence of DMS at perception threshold is considered to be a fault, contributing strong odors reminiscent of asparagus, cooked cabbage, and creamed corn. The source of DMS in wine has long been associated with S-methyl-l-methionine (SMM), a derivative of the amino acid methionine, which is thought to break down into DMS through chemical degradation, particularly during wine ageing. We developed and validated a new liquid chromatography-tandem mass spectrometry (LC-MS/MS) method with a stable isotope dilution assay (SIDA) to measure SMM in grape juice and wine. The application of this new method for quantitating SMM, followed by the quantitation of DMS using headspace-solid phase micro-extraction coupled with gas chromatography-mass spectrometry (HS-SPME/GC-MS), confirmed that DMS can be produced in wine via the chemical breakdown of SMM to DMS, with greater degradation observed at 28 °C than at 14 °C. Further investigation into the role of grape juice and yeast strain on DMS formation revealed that the DMS produced from three different Sauvignon blanc grape juices, either from the SMM naturally present or SMM spiked at 50 mmol L This study confirms the existence of a chemical pathway to the formation of DMS and reveals a yeast-mediated mechanism towards the formation of DMS from SMM during alcoholic fermentation. © 2019 Society of Chemical Industry.
Publisher: Elsevier BV
Date: 12-2020
Publisher: Springer Science and Business Media LLC
Date: 27-02-2018
DOI: 10.1007/S10886-018-0936-2
Abstract: Volatiles emitted from unpollinated in situ flowers were collected from two male cultivars, 'M33', 'M91', and one female cultivar 'Zesy002' (Gold3) of kiwifruit (Actinidia chinensis var. chinensis). The s les were found to contain 48 compounds across the three cultivars with terpenes and straight chain alkenes dominating the headspace. Electrophysiological responses of honey bees (Apis mellifera) and bumble bees (Bombus terrestris) to the headspace of the kiwifruit flowers were recorded. Honey bees consistently responded to 11 floral volatiles from Gold3 pistillate flowers while bumble bees consistently responded to only five compounds from the pistillate flowers. Nonanal, 2-phenylethanol, 4-oxoisophorone and (3E,6E)-α-farnesene from pistillate flowers elicited responses from both bee species. Overall, honey bees were more sensitive to the straight chain hydrocarbons of the kiwifruit flowers than the bumble bees, which represented one of the main differences between the responses of the two bee species. The floral volatiles from staminate flowers of the male cultivars 'M33' and 'M91' varied greatly from those of the pistillate flowers of the female cultivar Gold3, with most of the bee active compounds significantly different from those in the Gold3 flower headspace. The total floral emissions of 'M33' flowers were significantly less than those of the Gold3 flowers, while the total floral emissions of the 'M91' flowers were significantly greater than those of the Gold3 flowers.
Publisher: American Chemical Society (ACS)
Date: 31-08-2020
Publisher: Elsevier BV
Date: 09-2017
DOI: 10.1016/J.PHYTOCHEM.2017.05.011
Abstract: In situ flower volatiles from six kiwifruit cultivars (Actinidia chinensis var. deliciosa) 'Hayward', 'Chieftain', 'M56', 'Zes007' (Green11), 'M36', and 'M43' were collected by dynamic headspace s ling. Forty-five compounds were detected in the headspace of the flowers, with straight chain hydrocarbons and terpenes accounting for >98% of the volatiles emitted quantitatively across the six cultivars. Of these hydrocarbons, (3Z,6Z,9Z)-heptadecatriene is reported for the first time from a floral source while (8Z)-hexadecene and (9Z)-nonadecene are reported for the first time from kiwifruit flowers. All three hydrocarbons were verified by synthesis. Quantitative comparison of the six honey bee perceived compounds from the headspace of the cultivars showed that the males 'M36' and 'M43' closely matched the female cultivar Green11 that they are used to pollinate. Males 'M56' and 'Chieftain' were not as closely matched to the female cultivar 'Hayward' that they are used to pollinate. The male 'M56' in particular differed significantly from the female 'Hayward' in four of the six honey bee perceived compounds.
Publisher: Elsevier BV
Date: 10-2013
DOI: 10.1016/J.CHROMA.2013.08.066
Abstract: Varietal thiols [3-mercaptohexan-1-ol (3MH), 3-mercaptohexyl acetate (3MHA) and 4-mercapto-4-methylpentan-2-one (4MMP)] have been extensively studied in the recent literature. Nonetheless the hardest obstacle for research focussing on this class of compounds is the lack of quick, user-friendly and sensitive analytical methods. The current paper presents the use of ethyl propriolate (ETP) as a novel derivatising agent to quantify varietal thiols and the first time quantification of the thiol-ETP adducts via gas chromatography-mass spectrometry. Method optimisation including choice of the best SPE cartridge, derivatisation pH and adducts stability is presented. Validation of the method via stable isotope dilution was carried out. Detection limits in both model wine (4MMP 7.2ng/L, 3MHA 40.0ng/L and 3MH 91.2ng/L) and white wine (4MMP 24.5ng/L, 3MHA 120.9ng/L and 3MH 194.6ng/L) for the novel ETP-based method were lower than those obtained with the p-HMB method. Finally, 14 New Zealand Sauvignon blanc were analysed with both the new method and the organo-mercury based procure: good correlations were obtained for 3MH and 3MHA. Detection limits obtained with the new methods, its rapidity and reproducibility make this protocol perfectly suitable for oenological purposes.
Publisher: Elsevier BV
Date: 02-2022
Publisher: MDPI AG
Date: 14-03-2021
DOI: 10.3390/MOLECULES26061608
Abstract: Quercetin is a flavonoid that is found in many plant materials, including commonly eaten fruits and vegetables. The compound is well known for its wide range of biological activities. In this study, 5-O-acyl derivatives of quercetin were synthesised and assessed for their antiproliferative activity against the HCT116 colon cancer and MDA-MB-231 breast cancer cell lines and their radical scavenging activity against the 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical species. Four derivatives were found to have improved the antiproliferative activity compared to quercetin whilst retaining radical scavenging activity.
No related grants have been discovered for Bruno Fedrizzi.