Simultaneous analysis of 25 phenolic compounds in grape juice for HPLC: Method validation and characterization of São Francisco Valley samples

Abstract

A HPLC method for simultaneous determination of 25 phenolic compounds in grape juice was optimized, validated and applied in the characterization of juices produced in São Francisco Valley (SFV), Brazil. The performance characteristics of the method were established by assays with standard solutions of phenolic compounds, spiked and unspiked samples. Linearity, matrix effects, trueness, precision, detection and quantification limits were evaluated. Linearity was demonstrated in the concentration ranges tested for all phenolic compounds. Significant matrix effects were not identified for the studied compounds. Mean recoveries ranged from 86.18 to 106.50%, demonstrating no lack of trueness. Precision of the method was confirmed for the 25 phenolic compounds, with acceptable repeatability relative standard deviations (from 0.71 to 9.24%) and within-reproducibility relative standard deviations (from 1.34 to 9.26%) for unspiked and spiked samples. The theoretical limits of detection and quantification of the method varied from 0.001 to 0.19 μg mL −1 and 0.003 to 0.37 μg mL −1 , respectively. The results of the validation process showed that the proposed method is fitness for purpose. This method was able to identify simultaneously 25 phenolic compounds and had advantages such as low consumption of solvents and easy sample preparation. The phenolic profile of the grape juices from SFV varied according the grape cultivar. Phenolics of the anthocyanins and tannins class predominated in red grape juices, while in white grape juice phenolic acids and tannins were found at high concentrations.

Phenolic Compounds and Antioxidant Activity in Grape Juices: A Chemical and Sensory View

“…Several clinical studies on grapes and their derivatives have demonstrated these properties, including protection against cardiovascular diseases [68,69], atherosclerosis [70], hypertension [71], cancer [72], diabetes [73] and neurological problems [74]. The mechanism of action has been attributed to antioxidant activity [75], lipid regulation [76,77], anti-inflammatory effects [78], anti-cancer, antimicrobial, antiviral, cardio protective, neuroprotective, and hepatoprotective activities [1,40,41,48,[79][80][81][82][83].…”

Quality Evaluation, Total Phenolic Content, Organic Acid Profiles and Antioxidant Activity of Soft Drinks with Koruk (Sour Grape) Concentrate

“…Moreover, these are sources of organic acid and have antimicrobial effects. For this reasons, different researchers carried out various studies on defining the composition, properties and the clarification of koruk juice (9)(10)(11)(12)(13)(14)(15), on the quality of grape juice and its variability of different storage conditions (16)(17)(18)(19)(20)(21)(22)(23), although there are limited studies concerning the usability of koruk juice for soft drinks manufacturing.…”

Phytoestrogens in foods on the Nordic market

“…This was confirmed by Chafer et al (2005), who compared the trans-resveratrol content in grape skin and noted that the level in the grape variety Tempranillo was considerably higher (174.0 mg/kg) than in the varieties Tinto mozueleo, Cabernet,Boval,.3 mg/kg). Bavaresco et al, 1997;Palomino et al 2000;Pastrana-Bonilla et al 2003;Rimando et al, 2004;Pineiro et al, 2006;: Melzoch et al, 2001;Pineiro et al, 2006;: Burns et al, 2002: Cantos et al, 2003aPineiro et al, 2006;Fernández-Marin et al 2013;: Huang & Mazza, 2011;[E]: Melzoch et al, 2001;: Melzoch et al, 2001;: Pezet & Cuenat, 1996;Counet et al, 2006;[H]: Soleas et al, 1995a;Sautter et al, 2005;de Freitas et al, 2009;Lima et al, 2014;: Romero-Pérez et al, 1999;Natividade et al, 2013;[J]: Romero-Pérez et al, 1999;Viňas et al, 2008;Natividade et al, 2013;: RomeroPérez et al, 1999;Viňas et al, 2008;Natividade et al, 2013: [L]: Palomino et al 2000;[M]: Soleas et al, 1995a;Pezet & Cuenat, 1996;Palomino et al 2000;Pascual-Marti et al 2001;Pastrana-Bonilla et al 200...…”