Optimisation of sample preparation for the determination of trans-resveratrol and other polyphenolic compounds in wines by high performance liquid chromatography

Malovaná, Sabina; Montelongo, F. J. García; Pérez, Juan Pablo Hervás; Rodríguez-Delgado, M. A.

doi:10.1016/s0003-2670(00)01231-9

Cited by 108 publications

(81 citation statements)

References 24 publications

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“…The values found are slightly lower than those reported in the literature [5,7,11], which could be due to the different geographical origins of the wine, since the content of these compounds depends on the climate and the temperature [12,14].…”

Section: Application Of the Methods To Real Samplescontrasting

confidence: 75%

Analysis of non‐anthocyanin phenolic compounds in wine samples using high performance liquid chromatography with ultraviolet and fluorescence detection

Quirós

López-Hernández²,

Ferraces-Casais

et al. 2007

J of Separation Science

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Analysis of non-anthocyanin phenolic compounds in wine samples using high performance liquid chromatography with ultraviolet and fluorescence detection A simple and rapid HPLC method with UV and fluorescence detection (FLD) for the separation of ten phenolic compounds including gallic acid, catechin, epicatechin, caffeic acid, coumaric, trans-piceid, cis-piceid, trans-resveratrol, cis-resveratrol and quercetin is reported. The UV and fluorescence detector in series provided a high selectivity for the determination of these compounds. Precisions, recoveries and LODs achieved for all the analytes were satisfactory. The proposed method was applied to the determination of these compounds in commercially available red wines.

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Section: Application Of the Methods To Real Samplescontrasting

confidence: 75%

Analysis of non‐anthocyanin phenolic compounds in wine samples using high performance liquid chromatography with ultraviolet and fluorescence detection

Quirós

López-Hernández²,

Ferraces-Casais

et al. 2007

J of Separation Science

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“…Wine sample analysis can be performed by direct injection [14] or include a sample preparation step like liquid-liquid [13,[15][16][17] or solid phase extraction [18][19][20][21]. A new solid supported liquid-liquid extraction using diatomaceous earth has been recently proposed, being an environmentally friendly low-cost sample preparation method which proved to be reproducible and yielding high recoveries [22].…”

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

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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.

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“…For better identification of phenolic compounds (phenolic acids, flavonóis compounds and resveratrol), prior extraction was performed according to Malovaná et al (2001). The phenolic compounds were separated and quantified in an LC-20 AT high-performance liquid chromatography (HPLC) system (Shimadzu Corporation, Japan) equipped with a Vydac 218TP C18 column (25 cm x 4.6 mm x 5μm) and diode array detector.…”

Section: Quantification Of the Class Of Phenolic Compoundsmentioning

confidence: 99%

Quality evaluation of red wines produced from the Isabella and Ives cultivar (Vitis labrusca): physicochemical parameters, phenolic composition and antioxidant activity

et al. 2017

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The objective of this study was to evaluate the quality of commercial red wines (Isabella and Ives [IsB]; Isabella, Ives, Seibel and Concord [IsSC]; and Isabella and Ives [IsBb]) produced from Isabella and Ives grapes grown in southern Brazil. The parameters required by Brazilian law were evaluated, and the chemical parameters of the phenolic compounds, organic acids, anthocyanins and antioxidant capacity were quantified for red wine samples containing the Isabella and Ives grape. All of the wine parameters were consistent with Brazilian legislation. There were significant differences (p<0.05) among the wines in phenolic compound content, flavonoids, antioxidant activity measured by the oxygen radical absorbance capacity (DRAC) and 2,2-azino-bis(3-ethyl benzothiazoline-6-sulfonic acid) (ABTS) methods, anthocyanin levels and colour parameters. The IsSC wine was the clearest; it had the lowest anthocyanin content (88.76 mg/L) and colour a* (11.28) parameter values. Statistical analysis revealed significant correlations between antioxidant activity and some of the identified phenolic compounds. The differences among the wines confirm the distinctive effects of the wine-producing region on each sample and on the varietals that make up each wine.Keywords: American grapes; antioxidants; fermented beverage; phenolic compounds; legislation.Practical Application: Physicochemical parameters, phenolic composition and antioxidant activity in red wine is very important, for directly influences the quality of the wine and its acceptance and rejection of the consumer by drink. It is important to emphasize that these results contribute to enhancing scientific literature on quality wines produced with the cultivar Isabella and Ives.

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Optimisation of sample preparation for the determination of trans-resveratrol and other polyphenolic compounds in wines by high performance liquid chromatography

Cited by 108 publications

References 24 publications

Analysis of non‐anthocyanin phenolic compounds in wine samples using high performance liquid chromatography with ultraviolet and fluorescence detection

Analysis of non‐anthocyanin phenolic compounds in wine samples using high performance liquid chromatography with ultraviolet and fluorescence detection

Impact of malolactic fermentation on low molecular weight phenolic compounds

Quality evaluation of red wines produced from the Isabella and Ives cultivar (Vitis labrusca): physicochemical parameters, phenolic composition and antioxidant activity

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