High performance liquid chromatography analysis of phenolic substances in Greek wines

Proestos, Charalampos; Bakogiannis, Athanasios; Psarianos, Costas; Κουτίνας, Αθανάσιος Α.; Kanellaki, Maria; Komaitis, Michael

doi:10.1016/j.foodcont.2004.03.011

Cited by 68 publications

(28 citation statements)

References 11 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…For separation almost every methods use a reversed phase C18 column with a binary solvent system, a combination of acetic [23,24] or formic acid [15,17] with a dilute polar organic solvent as acetonitrile [23,24] or methanol [15,17,21]. Detection is usually achieved using UV-vis or DAD detectors, and occasionally using mass detection methods [25] that lead to a more reliable compound identification.…”

Section: E-mail Address: Afreitas@uevorapt (Am Costa Freitas)mentioning

confidence: 99%

Impact of malolactic fermentation on low molecular weight phenolic compounds

Cabrita

Torres

Palma

et al. 2008

Talanta

View full text Add to dashboard Cite

A reversed phase liquid chromatography-DAD method is proposed for analysis of major non-flavonoid phenolic compounds in wines. The method employed a mixture of acetic acid, water and methanol as eluents and was used to evaluate the impact of malolactic fermentation in low molecular phenolic compounds.The wines analyzed underwent different treatments, like the addition of a pectolytic enzyme or lysozyme, and the way malolactic fermentation was carried out-spontaneously or with the inoculation of two different commercial lactic bacteria.The main result observed was the disappearance of hydroxycinnamoyltartaric acids and the increase of resultant free forms, regardless the way malolactic fermentation was carried out.

show abstract

Section: E-mail Address: Afreitas@uevorapt (Am Costa Freitas)mentioning

confidence: 99%

Impact of malolactic fermentation on low molecular weight phenolic compounds

Cabrita

Torres

Palma

et al. 2008

Talanta

View full text Add to dashboard Cite

show abstract

“…Presence of these structural units highlights their biochemical activity by preventing low density lipoprotein oxidation, platelet aggregation, and damage of red blood cells [9]. Additionally, polyphenolic compounds could act as antimicrobial agents by cytoplasmic membrane rupture, cytoplasm granulation, and inactivation and/or inhibition of intracellular and extracellular enzymes alone or in combination [10,33]. Various scholars have utilized herbs as potential bio-functional and natural preservative ingredient in foods.…”

Section: Introductionmentioning

confidence: 99%

Effect of Packaging Materials and Essential Oils on the Storage Stability of Burfi, a Dairy Dessert

Prasad

Khamrui

Sheshgiri

2017

J Package Technol Res

View full text Add to dashboard Cite

In the present study, combination of essential oils (EOs) and packaging materials were evaluated to increase the storage stability of burfi. Combination of turmeric (@ 100 ppm), ginger (@ 200 ppm) and cardamom (@ 300 ppm) EO was incorporated into burfi to exploit their synergistic activity. Burfi samples were packaged in cardboard or HDPE boxes and stored at 37 ± 1 and 4 ± 1 °C. The samples were evaluated for changes in anti-oxidant, physico-chemical, instrumental color, microbiological and sensory attributes. Free radical (ABTS and DPPH) scavenging activity remained significantly (p < 0.05) higher in EOs added and HDPE boxes packaged burfi during the storage period. Extent of lipid oxidation (TBA value) was higher in control sample packaged in cardboard boxes. Change in instrumental color values (L*, a*, b*) were higher in both the samples packaged in cardboard boxes. Decrease in moisture content and water activity was higher for cardboard packaged samples. Increase in total, and yeast and mold count was significantly (p < 0.05) lowered by EOs incorporation in both the packaging materials. Samples packaged in HDPE boxes had lower (p < 0.05) microbial counts after 4th day at 37 ± 1 °C and 10th day at 4 ± 1 °C temperature. Titratable acidity was lower (p < 0.05) in EO added samples. At 4 ± 1 °C, cardboard and HDPE boxes packaged samples were sensorially acceptable up to 15 and 25 days, respectively.

show abstract

“…These compounds present antioxidant properties which are thought to be related with a reduction in the risks of coronary or cancer diseases, thus having a direct influence on human health. Phenolics may be present in different products of plant origin, like fruit juices [2][3][4], olive oil [5] and red or white wine [6][7][8][9][10][11][12][13][14][15][16]. The composition and amount of each compound depends on the sample and also, for a given sample, of several factors such as origin of raw material, elaboration process and storage conditions.…”

Section: Introductionmentioning

confidence: 99%

Determination of some hydroxybenzoic acids and catechins in white wine samples by liquid chromatography with luminescence detection

2006

View full text Add to dashboard Cite

A liquid chromatographic method with luminescence detection for the determination of eight phenolic compounds is reported. The method involves postcolumn derivatization with terbium(III). This derivatization is based on the reaction between phenolics and terbium(III) to form luminescent chelates, which were determined at lamda ex 295 and lamda em 545 nm using the fluorescence mode. The long wavelength emission of lanthanide chelates can minimize interferences from background sample matrix, which usually emit at shorter wavelengths. Also, the chromatographic separation allows the individual determination of phenolics, which cannot be done using the direct measurement of the fluorescence of their corresponding terbium chelates. Dynamic ranges of the calibration graphs and detection limits, obtained with standard solutions of analytes were (microg/mL): gallic acid (0.9-40, 0.3), protocatechuic acid (0.05-7, 0.016), catechin (0.2-40, 0.07), vanillic acid (0.25-40, 0.08), p-hydroxybenzoic acid (0.8-40, 0.25), syringic acid (0.17-40, 0.05), epicatechin (0.3-40, 0.09) and salicylic acid (0.07-12, 0.02). The precision was established at two concentration levels of each analyte and expressed as the percentage of RSD with values ranging between 1.0 and 6.5%. The practical usefulness of the method was demonstrated by the analysis of white wine samples, which were diluted two-fold and directly injected into the chromatographic system. The recovery values obtained ranged between 93.3 and 108.0%.

show abstract

High performance liquid chromatography analysis of phenolic substances in Greek wines

Cited by 68 publications

References 11 publications

Impact of malolactic fermentation on low molecular weight phenolic compounds

Impact of malolactic fermentation on low molecular weight phenolic compounds

Effect of Packaging Materials and Essential Oils on the Storage Stability of Burfi, a Dairy Dessert

Determination of some hydroxybenzoic acids and catechins in white wine samples by liquid chromatography with luminescence detection

Contact Info

Product

Resources

About