Detailed phenolic composition of white grape by-products by RRLC/MS and measurement of the antioxidant activity.
The development and validation of a rapid method of RRLC has been carried out to determine the phenolic composition of winemaking by-products (pomaces, seeds, skins and stems). Thirty-one phenolic compounds belonging to three groups (flavanols, flavonols and phenolic acids) have been identified by use of standards and mass spectrometric detection, and quantified by using the corresponding external standard calibration plot, in a 16-min run. The validation was realized calculating the repeatability, the reproducibility and the limits of detection (LOD) and quantification (LOQ), from standards solutions. The limits of detection and quantification were in the range of 0.16-1.09 and 0.52-3.63 mg/L, respectively, and good repeatability (R.S.D. values <1.5%) and reproducibility (R.S.D. values <5.5%) were found. Results confirmed that the method is effective and suitable for determination of phenolic compounds in winemaking by-products. Seeds, skins, stems and pomaces exhibited a different qualitative and quantitative phenolic profile and different antioxidant activities.
Food Colour & Quality Laboratory, Department Nutrition & Food Science, Universidad de Sevilla, Facultad de Farmacia, 41012 Sevilla, Spain.
M José
MJ
Jara-Palacios
Department of Analytical Chemistry, Universidad de Sevilla, Facultad de Farmacia, 41012 Sevilla, Spain.
Dolores
D
Hernanz
Grupo de Investigación en Polifenoles (GIP-USAL), Unidad de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Salamanca, Salamanca, Spain.
Susana
S
González-Manzano
Grupo de Investigación en Polifenoles (GIP-USAL), Unidad de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Salamanca, Salamanca, Spain.
Celestino
C
Santos-Buelga
Food Colour & Quality Laboratory, Department Nutrition & Food Science, Universidad de Sevilla, Facultad de Farmacia, 41012 Sevilla, Spain.
M Luisa
ML
Escudero-Gilete
Food Colour & Quality Laboratory, Department Nutrition & Food Science, Universidad de Sevilla, Facultad de Farmacia, 41012 Sevilla, Spain. Electronic address: heredia@us.es.
Francisco J
FJ
Heredia
D000975:Antioxidants / Q000032:analysis* / Q000737:chemistry; D052160:Benzothiazoles / Q000737:chemistry; D002138:Calibration; D002851:Chromatography, High Pressure Liquid; D005419:Flavonoids; D044948:Flavonols / Q000032:analysis; D062385:Hydroxybenzoates / Q000032:analysis; D013058:Mass Spectrometry; D019800:Phenol / Q000032:analysis* / Q000737:chemistry; D011786:Quality Control; D015203:Reproducibility of Results; D013431:Sulfates / Q000737:chemistry; D013451:Sulfonic Acids / Q000737:chemistry; D027843:Vitis; D014920:Wine
D000975:Antioxidants; D052160:Benzothiazoles; D005419:Flavonoids; D044948:Flavonols; D062385:Hydroxybenzoates; D013431:Sulfates; D013451:Sulfonic Acids; C002502:2,2'-azino-di-(3-ethylbenzothiazoline)-6-sulfonic acid; D019800:Phenol; C017616:phenolic acid
By-products; Grape; Mass spectrometric (MS); Phenolic compounds; Rapid resolution liquid chromatography (RRLC)