As there is a continuous interest to characterise wines of different origin with regard to their antioxidant activity, we have examinated the phenolic content of some Aglianico red wines by gradient elution reversed-phase HPLC and UV diode array detection (DAD). The potential health benefits of red wine might partly be due to the presence of natural flavonoids, such as catechin, epicatechin, cis-resveratrol, quercetin and myricetin. Catechin and epicatechin were quantified by direct sample injection, while the determination of free cis-resveratrol, trans-resveratrol, myricetin and quercetin was preceded by a concentration step on SPE C18 cartridges. The quantitative analysis was accomplished by standard addition using beta-naphthol as internal standard. The phenolic content detected in this study in Aglianico red wines ranges from 49.7 to 68.6 mg/L. As expected the level of cis-resveratrol was lower than that of trans-resveratrol, with average values of 0.27 and 0.86 mg/L, respectively. The presence of hydroxytyrosol and myricetin in some Aglianico wines was ascertained by on-line spectral comparison.

Determination of phenolic compounds of biological interest in some Italian Red Wines by HPLC-DAD

BUFO, Sabino Aurelio;SCOPA, Antonio;SCRANO, Laura;GUERRIERI, Antonio;
2001

Abstract

As there is a continuous interest to characterise wines of different origin with regard to their antioxidant activity, we have examinated the phenolic content of some Aglianico red wines by gradient elution reversed-phase HPLC and UV diode array detection (DAD). The potential health benefits of red wine might partly be due to the presence of natural flavonoids, such as catechin, epicatechin, cis-resveratrol, quercetin and myricetin. Catechin and epicatechin were quantified by direct sample injection, while the determination of free cis-resveratrol, trans-resveratrol, myricetin and quercetin was preceded by a concentration step on SPE C18 cartridges. The quantitative analysis was accomplished by standard addition using beta-naphthol as internal standard. The phenolic content detected in this study in Aglianico red wines ranges from 49.7 to 68.6 mg/L. As expected the level of cis-resveratrol was lower than that of trans-resveratrol, with average values of 0.27 and 0.86 mg/L, respectively. The presence of hydroxytyrosol and myricetin in some Aglianico wines was ascertained by on-line spectral comparison.
File in questo prodotto:
File Dimensione Formato  
Determination of phenolic compunds.pdf

accesso aperto

Tipologia: Documento in Post-print
Licenza: DRM non definito
Dimensione 494.74 kB
Formato Adobe PDF
494.74 kB Adobe PDF Visualizza/Apri

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11563/15047
 Attenzione

Attenzione! I dati visualizzati non sono stati sottoposti a validazione da parte dell'ateneo

Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus ND
  • ???jsp.display-item.citation.isi??? ND
social impact