Rapid method for resveratrol determination by HPLC with electrochemical and UV detections in wines

Kolouchová-Hanzlı́ková, Irena; Melzoch, Karel; Filip, V.; Šmidrkal, Ján

doi:10.1016/j.foodchem.2004.01.028

Cited by 125 publications

(70 citation statements)

References 19 publications

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“…There are analytical studies about wines analysis that have been reported in the literature. 6 Many methods have been used to determine the phenolic compounds in wine, but high performance liquid chromatography (HPLC) is the method of choice for this analysis 7 and is often coupled with UV-Vis, diode array detection (DAD), 8 electrochemical (ED), 9 mass spectrometry (MS) 10 and fluorescence detectors (FD). 11 The present work describes the determination of gallic acid, caffeic acid, p-coumaric acid and quercetin in Brazilian wines produced in the Vale do São Francisco region.…”

Section: Introductionmentioning

confidence: 99%

Determination of Phenolic Acids and Quercetin in Brazilian Red Wines from Vale do São Francisco Region Using Liquid-Liquid Ultrasound-Assisted Extraction and HPLC-DAD-MS

Dias¹,

David²,

David³

2015

Journal of the Brazilian Chemical Society

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This work describes a method for the determination of gallic, caffeic and p-coumaric acids, as well as quercetin, in Brazilian red wines by employing reverse phase high performance liquid chromatography (RP HPLC) coupled to diode array and mass detectors. The method was performed using a sample volume of 10 µL. The limits of detections were 0.36, 0.27, 0.33 and 0.59 mg L -1 for gallic acid, caffeic acid, p-coumaric acid and quercetin, respectively. The precision, as estimated by the relative standard deviation, was between 1.0 and 2.0% for different concentrations of gallic acid, caffeic acid, p-coumaric acid and quercetin. The accuracy was evaluated by addition and recovery experiments, and the obtained values were between approximately 92 and 117% recovery. The method was then applied to the analysis of red wine samples that were collected from the São Francisco region, Bahia State, Brazil. The concentrations of analytes were determined in ten Brazilian wines and varied from 5.26 to 10.22 mg L -1 for quercetin, 6.65 to 43.92 mg L -1 for gallic acid, 3.58 to 7.83 mg L -1 for p-coumaric acid, and 3.59 to 10.5 mg L -1 for caffeic acid.

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Section: Introductionmentioning

confidence: 99%

Determination of Phenolic Acids and Quercetin in Brazilian Red Wines from Vale do São Francisco Region Using Liquid-Liquid Ultrasound-Assisted Extraction and HPLC-DAD-MS

Dias¹,

David²,

David³

2015

Journal of the Brazilian Chemical Society

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“…The techniques most commonly used are high-performance TLC (HPTLC) [3] and LC with UV detection [4 -9], fluorescence detection (FLD) [10 -13] and electrochemical detection [14]. LC coupled with MS (LC-MS) has also been successfully applied to analyse resveratrol in different foodstuffs [15,16].…”

Section: Introductionmentioning

confidence: 99%

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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“…It was reported that, in contrast to the wines, there is no considerable difference between the respective parts of white and blue grape varieties in TR content [11].…”

Section: Introductionmentioning

confidence: 88%

“…The widely used methods are based on high-performance liquid chromatographic (HPLC) separation with UV [6,[19][20][21][22], photodiode array [23][24][25][26], fluorometric [27,28], electrochemical [11,29], or mass spectrometric [10,30,31] detection. Gas chromatography coupled with mass spectrometry (GC-MS) [32, 33,] and capillary electrophoresis (CE) [34][35][36] are less frequently used techniques for analysis of the polyphenolic components of wines and grapes.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of hungarian wines for resveratrol by overpressured layer chromatography

Király-Véghely¹,

Móricz²,

Otta³

et al. 2013

Journal of Planar Chromatography – Modern TLC

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Rapid method for resveratrol determination by HPLC with electrochemical and UV detections in wines

Cited by 125 publications

References 19 publications

Determination of Phenolic Acids and Quercetin in Brazilian Red Wines from Vale do São Francisco Region Using Liquid-Liquid Ultrasound-Assisted Extraction and HPLC-DAD-MS

Determination of Phenolic Acids and Quercetin in Brazilian Red Wines from Vale do São Francisco Region Using Liquid-Liquid Ultrasound-Assisted Extraction and HPLC-DAD-MS

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

Evaluation of hungarian wines for resveratrol by overpressured layer chromatography

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