Determination of polyphenols in wines by liquid chromatography with UV spectrophotometric detection

Abstract

This paper describes a new chromatographic method for the determination of polyphenolic compounds in wines. The method is based on the separation of analytes by reversed-phase mode in a C18 column (2.6 μm particle size) and UV absorption spectroscopy. The elution gradient is generated from 0.1% formic acid aqueous solution and acetonitrile as an organic modifier. Experimental conditions including pH, percentage of organic modifier and elution gradient profile have been thoroughly optimized using experimental design. A multi-objective function has been defined as a criterion for obtaining a satisfactory compromise among number of compounds separated, resolution and analysis time. Multi-detection at 280, 310 and 370 nm has been utilized in order to work under the most appropriate wavelengths for each compound. Figures of merit including linearity ranges, precisions, detection limits and recoveries have been established under selected experimental conditions using synthetic standards and commercial red wines. The method has been applied to analyze red wines from various Spanish regions.

Classification and characterisation of Spanish red wines according to their appellation of origin based on chromatographic profiles and chemometric data analysis

“…The method used here was previously validated for separation and quantification of twenty-two polyphenols in wine (Aznar, Checa, Oliver, Hernández-Cassou, & Saurina, 2011). The wavelength selection relied on the UV-vis absorption properties of the different polyphenolic families as follows: 260-310 nm for benzoic and cinnamic acids, catechins and stilbenes, 370 nm for flavonoids and 520 nm for anthocyanins.…”

Does rainfall affect the antioxidant capacity and production of phenolic compounds of an important medicinal species?

“…Reversed-phase chromatographic analyses were performed under gradient conditions using a C18 column (Phenomenex, 4.6 mm × 100 mm) packed with 5 m diameter particles. The mobile phase was water containing 0.1% formic acid (solvent A) and acetonitrile (solvent B) with a flow rate of 1.3 mL/min (Aznar et al, 2011).…”

Wine of Cool-climate Areas in South Poland

“…The main polyphenolic components have been classified into several classes, namely hydroxycinnamic and hydroxybenzoic acids, anthocyanins, flavonols, flavanols, stilbenes and tannins. Wine phenolic composition depends on the grapes from which they are partly extracted, and on the vinification conditions (Aznar et al, 2011).…”