[11] Reversed-phase high-performance liquid chromatography methods for analysis of wine polyphenols

Waterhouse, Andrew L.; Price, Steven F.; McCord, Jeffrey D.

doi:10.1016/s0076-6879(99)99014-6

Cited by 52 publications

(25 citation statements)

References 5 publications

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“…Wine phenolic compounds were quantified using a reversedphase high-performance liquid chromatography-photodiode array detection (RP-HPLC-DAD) technique as described by Waterhouse et al (1999) and Minnaar et al (2015). Monomeric anthocyanins, flavan-3-ols, flavonols and phenolic acids were measured at absorbance wavelengths of 520 nm, 280 nm, 360 nm and 316 nm respectively.…”

Section: Wine Phenolic Compoundsmentioning

confidence: 99%

Saccharomyces cerevisiae, Non-Saccharomyces Yeasts and Lactic Acid Bacteria in Sequential Fermentations: Effect on Phenolics and Sensory Attributes of South African Syrah Wines

Minnaar

Plessis

Paulsen

et al. 2017

SAJEV

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Section: Wine Phenolic Compoundsmentioning

confidence: 99%

Saccharomyces cerevisiae, Non-Saccharomyces Yeasts and Lactic Acid Bacteria in Sequential Fermentations: Effect on Phenolics and Sensory Attributes of South African Syrah Wines

Minnaar

Plessis

Paulsen

et al. 2017

SAJEV

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“…Ultra-violet visible spectra were recorded for all peaks. The analytical method is based on the method described by Waterhouse et al (1999) for wine polyphenol separation and quantification. Anthocyanins were detected at 520 nm using malvidin-3-O-glucoside as external standard.…”

Section: Sample Preparationmentioning

confidence: 99%

“…Flavonols were detected at 360 nm using rutin and flavanols at 280 nm using (+)-catechin as external standards. The identification of these compounds was confirmed by their relative retention times and UV-visible absorption characteristics, using the method of Waterhouse et al (1999) …”

Section: Sample Preparationmentioning

confidence: 99%

Differentiation among Young and Market-ready Cabernet Sauvignon, Pinotage and Shiraz Wines: Application of Canonical Discriminant Analysis using Flavonoid and Non-Flavonoid Compositional Data

Minnaar

Booyse²

2016

SAJEV

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Various factors affect the polyphenol compound concentrations of red grapes. These include cultivar, vineyard location, viticultural practices, microclimate, soil type and winemaking processes. Polyphenol compound concentrations of young and market-ready Cabernet Sauvignon, Pinotage and Shiraz wines were examined for the purpose of discrimination between grape cultivars. Thirty-five individual polyphenol compounds were quantified using a HPLC-DAD method. Stepwise discriminant analysis (SDA) was used to select a subset of discriminatory variables. In addition, data was grouped and investigated by canonical discriminant analysis, which showed that polyphenol concentrations can be used to discriminate among grape cultivars, young wines and market-ready wines. Flavonol, flavanol and anthocyanin patterns were used as a basis for differentiation of young wines, while flavanols and phenolic acids were used for differentiation of market-ready wines. Discriminant analysis performed at 95% significance level revealed a 100% categorisation of market-ready and young wines in terms of cultivar and 77.85% categorisation of a combination of market-ready and young wines in terms of grape cultivar. This illustrates the validity of polyphenols for studies pertaining to grape cultivar discrimination.

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“…The concentrations were determined using calibration curves and peak areas. The average content was calculated as a mean of 3 different readings obtained at different seasons 15 .…”

Section: Hplc Analysismentioning

confidence: 99%

Effects of Seasonal Variation on Antioxidant Potential and Total Phenolic Content of Zanthoxylum Armatum

Sarkar¹,

Krishna²,

Tomar³

et al. 2017

Int. J. Res. Ayurveda Pharm.

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The Study evaluates effects of Seasonal Variation on Antioxidant Potential and Total Phenolic Content of Zanthoxylum armatum. DPPH and FRAP methods were used to evaluate effect of seasonal discrepancy on the antioxidant potential of plant Zanthoxylum armatum. The investigation observed that the antioxidant activity depends upon total phenolic and flavonoid contents which may affect by seasonal discrepancy. Study observed abundant of phenolic and flavonoid during summer season resulting potent antioxidant activities. The moderate antioxidant activity was observed in monsoon season. Study concluded that total phenolic content increased from rainy to summer season and thus antioxidant activities also vary with seasonal discrepancy.

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[11] Reversed-phase high-performance liquid chromatography methods for analysis of wine polyphenols

Cited by 52 publications

References 5 publications

Saccharomyces cerevisiae, Non-Saccharomyces Yeasts and Lactic Acid Bacteria in Sequential Fermentations: Effect on Phenolics and Sensory Attributes of South African Syrah Wines

Saccharomyces cerevisiae, Non-Saccharomyces Yeasts and Lactic Acid Bacteria in Sequential Fermentations: Effect on Phenolics and Sensory Attributes of South African Syrah Wines

Differentiation among Young and Market-ready Cabernet Sauvignon, Pinotage and Shiraz Wines: Application of Canonical Discriminant Analysis using Flavonoid and Non-Flavonoid Compositional Data

Effects of Seasonal Variation on Antioxidant Potential and Total Phenolic Content of Zanthoxylum Armatum

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