Scientific journal

51 2012

Journal of Food and Nutrition Research
Summary No. 2 / 2012

Belajová, E.
Determination of selected wine phenolic constituents as possible markers for differentiation of wines
Journal of Food and Nutrition Research, 51, 2012, No. 2, s. 117-122

Elena Belajová, Department of Food Chemistry and Analysis, VÚP Food Research Institute, Priemyselná 4, P. O. Box 26, SK – 824 75 Bratislava, Slovakia. E-mail:, tel.: +421-2-50237151, fax: +421-2-55571417

Summary: A reversed-phase high performance liquid chromatography (HPLC) method for quantification of wine phenolic constituents (+)-catechin, (–)-epicatechin, hesperidin, rutin, quercetin and trans-resveratrol is described. Wine was analysed without any previous preparation except of microfiltration. The flavonoids were simultaneously detected at 256, 280 and 305 nm using a diode-array detector. The method was partly validated for white and red wine with satisfactory results, including detection limit and quantification limit (0.016–0.80 mg·l-1 and 0.02–1.34 mg·l-1, respectively), linearity (coefficient of determination r2 > 0.999), precision (maximum coefficient of variation 5.69%) and accuracy (recovery rate 77–110%). The present method is intended to be used for differentiation of wines.

Keywords: phenolics; wine; diode-array detector; HPLC

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