Direct HPLC Assay of Five Biologically Interesting Phenolic Antioxidants in Varietal Greek Red Wines

Sakkiadi, Aphrodite-Victoria; Stavrakakis, Manolis; Haroutounian, Serkos A.

doi:10.1006/fstl.2001.0792

Cited by 55 publications

(41 citation statements)

References 18 publications

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“…They corroborate that (+)-catechin and (−)-epicatechin comprise the major phenolic antioxidant constituents of Greek grape varieties ranging from 29 to 540 mg Kg -1 and 17 to 170 mg Kg -1 respectively. These results are generaly in accordance with previous findings on polyphenol assessment of Greek wines [20,22]. The flavonol quercetin (0.07 -0.5 mg Kg -1 ) and quercetin glycosides (0.27-10 mg Kg -1 ) were present in smaller amounts.…”

Section: Resultssupporting

confidence: 92%

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A Standard Addition Method to Assay the Concentration of Biologically Interesting Polyphenols in Grape Berries by Reversed-Phase HPLC

Sakkiadi¹,

Georgiou²,

Haroutounian³

2007

Molecules

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A reversed-phase HPLC method which allows the simultaneous assay of (+)-catechin, (-)-epicatechin, trans-resveratrol, quercetin and quercetin glycosides in grape berries is described. Kromasil 100 served as stationary phase and a gradient of acetic acid, water and methanol was used. The analytical run requires 42 min for complete sample elution. Satisfactory peak resolution was achieved following a novel extraction process and direct injection of a 20 μL sample. The method was used for the analyses of eighteen samples. Linearities were in the range of 0.98 to 0.999 regression coefficient, for all phenolics, while detection limits ranged from 30 μg mL -1 for trans-resveratrol to 1.5 mg mL -1 for (+)-catechin. Recoveries ranged from 95.1 to 98.7% while the method provided good precision, with standard deviations between 3.5 and 6.1%, n=5.

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Section: Resultssupporting

confidence: 92%

“…Thus, there are many reports in the literature concerning the resveratrol isomers and glycosides [19] content of various wine samples and some research, including our own [20], on the concentration of other biologically interesting polyphenolic antioxidants, such as flavonoids (eg. (+)-catechin, (-)-epicatechin [13,21].…”

Section: Introductionmentioning

confidence: 99%

A Standard Addition Method to Assay the Concentration of Biologically Interesting Polyphenols in Grape Berries by Reversed-Phase HPLC

Sakkiadi¹,

Georgiou²,

Haroutounian³

2007

Molecules

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“…41 Catechin oligomers, proanthocyanidin dimers and trimers, along with other monomeric wine phenolics were extracted and then purifi ed from grapes and grape seeds 42 and tested for their inhibition of LDL oxidation. Among the various phenolic antioxidants present in red wine, (+)-catechin, (−)-epicatechin, proanthocyanidins, anthocyanins, resveratrol, quercetin and its glycoside (rutinoside) rutin (Figures 1, 2) are the most potent, 43 since they have been found to protect human LDL against oxidation more effi ciently than α-tocopherol on a molar basis. peonidin, petunidin, delphidin and cyanidin found also in Vitis vinifera cell suspension cultures ( Figure 1, Table 1).…”

Section: Introductionmentioning

confidence: 99%

Major factors influencing antioxidant contents and antioxidant activity in grapes and wines

Lachman¹,

Sulc²

2009

IJWR

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Phenolic compounds in wines, especially in red wines, possess strong antioxidant activity, have the largest effect in decreasing atherosclerosis by both hypolipemic and antioxidant mechanisms. The long-term uptake of red wine has a positive impact on antioxidant activity (AA) of blood plasma in rats in vivo and increases AA by 15%-20% compared to a control group. In the article the effect of total phenolics (TP), total anthocyanins (TA), individual anthocyanins, procyanidins and phenolics contained in red grapes, musts, grape seeds and skins and wines on the AA is discussed. Signifi cant impact of varieties, viticultural regions and locations, climate conditions and vintage has been shown. Likewise, the ways and individual stages of the vinifi cation technology process, and storage conditions affect color, TP, TA, and AA and health aspects of produced wines. Resveratrol, another free radical scavenger mainly contained in the skins of grapes, inhibits the risk of cardiovascular diseases. Higher amounts of trans-resveratrol (RES) have been found in wines from cool and wet climate regions and lesser amounts are typical for warm and dry regions. Changes in the TP content and AA affected by grape variety, vineyard location and winemaking process in white and blue varieties from different vineyards of the Czech Republic were studied. Signifi cant differences in TP among varieties were found. Analysis of variance showed statistically high differences among red and white wines and growing locations. Wines differed signifi cantly in TP content and AA increased signifi cantly during the winemaking process. Statistically signifi cant differences in AA values were found among growing areas, wines and varieties. Signifi cant positive correlations between TP and AA were determined. Total antioxidant status (TAS) of white and red wines (white and blue vine varieties) determined by DPPH and ABTS assays revealed signifi cant differences in AA between white and red wines. Moreover, differences were ascertained between individual varieties of red wine. The results obtained supported the assumption that variety plays a considerable role in TAS; the blue vine varieties showed a much higher TAS. Analysis of variance in AA showed statistically high signifi cance between red and white wines. AA increased during the winemaking process, the highest increase was determined during fermentation and maturation stages of red wine.

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“…Source: A: Mattivi, 1993b;Pezet et al, 1994;Goldberg et al, 1995bGoldberg et al, , 1996aJeandet et al, 1995;LamuelaRaventos et al, 1995;Soleas et al, 1995a;Vrhovsek et al, 1995;Sato et al, 1997;Chu et al 1998;Ribeiro de Lima et al, 1999;Dourtoglou et al, 1999;Gu et al, 1999;Adrian et al, 2000b;Burns et al, 2000;Viňas et al, 2000Viňas et al, , 2008Baptista et al, 2001;Kallithraka et al, 2001;López et al, 2001;Malovaná et al, 2001;Melzoch et al, 2001;Sakkiadi et al, 2001;Rodriguez-Delgado et al, 2001Souto et al, 2001;Burns et al, 2002;Gao et al, 2002;Vitrac et al, 2002;Careri et al, 2003Careri et al, , 2004Poussier et al, 2003;Shao et al, 2003;Sun et al, 2003;Gambelli & Santaroni, 2004;Gobbi et al, 2004;Kolouchová-Hanzliková et al 2004;Moreno-Labanda et al, 2004;Abril et al, 2005;Padilla et al, 2005;Gerogiannaki-Chrisopoulou et al, 2006 ;Pour Nikfardjam et al, 2006b;…”

Section: Stilbenes In Winementioning

confidence: 99%

Phytoestrogens in foods on the Nordic market

Forslund¹,

Andersson²

2017

TemaNord

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Direct HPLC Assay of Five Biologically Interesting Phenolic Antioxidants in Varietal Greek Red Wines

Cited by 55 publications

References 18 publications

A Standard Addition Method to Assay the Concentration of Biologically Interesting Polyphenols in Grape Berries by Reversed-Phase HPLC

A Standard Addition Method to Assay the Concentration of Biologically Interesting Polyphenols in Grape Berries by Reversed-Phase HPLC

Major factors influencing antioxidant contents and antioxidant activity in grapes and wines

Phytoestrogens in foods on the Nordic market

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