Rapid determination of flavonoids and phenolic acids in grape juices and wines by RP-HPLC/DAD: Method validation and characterization of commercial products of the new Brazilian varieties of grape.
A method for rapid determination of phenolic compounds by reversed-phase high-performance liquid chromatography (RP-HPLC), using a new column of faster resolution was validated and used to characterize commercial products produced with new grape Brazilian varieties of Northeast of Brazil. The in vitro antioxidant activity was also measured. The method showed linearity (R>0.9995), good precision (CV%<2.78), recovery (91.8-105.1%) and limits of detection (0.04-0.85mgL-1) and quantification (0.04-1.41mgL-1) according to other methods previously published with the difference of a run time of only 25min. The results obtained in the characterization of the samples differed for juices and wines from other world regions, mainly because of the high values of (-)-epigallocatechin and trans-caftaric acid. The products analyzed showed high antioxidant activity, especially the wine samples with values higher than those from wines of different regions of the world.
Instituto Federal do Sertão Pernambucano, Departamento de Tecnologia em Alimentos, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim São Paulo, CEP 56314-520 Petrolina, PE, Brazil; Universidade Federal de Santa Catarina, Departamento de Ciência e Tecnologia de Alimentos, Rod. Admar Gonzaga 1346, Itacorubi, 88034-001 Florianópolis, SC, Brazil.
Carla Valéria da Silva
CV
Padilha
Instituto Federal do Sertão Pernambucano, Departamento de Tecnologia em Alimentos, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim São Paulo, CEP 56314-520 Petrolina, PE, Brazil.
Gabriela Aquino
GA
Miskinis
Instituto Federal do Sertão Pernambucano, Departamento de Tecnologia em Alimentos, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim São Paulo, CEP 56314-520 Petrolina, PE, Brazil.
Marcelo Eduardo Alves Olinda
ME
de Souza
Empresa Brasileira de Pesquisa Agropecuária - Embrapa Semiárido/Uva e Vinho, Rodovia BR 428, Km 152, CP 23, CEP 56302-970 Petrolina, PE, Brazil.
Giuliano Elias
GE
Pereira
Universidade Federal de Santa Catarina, Departamento de Engenharia Química e de Alimentos, Campus Trindade, Trindade, 88040-900 Florianópolis, SC, Brazil.
Débora
D
de Oliveira
Universidade Federal de Santa Catarina, Departamento de Ciência e Tecnologia de Alimentos, Rod. Admar Gonzaga 1346, Itacorubi, 88034-001 Florianópolis, SC, Brazil.
Marilde Terezinha
MT
Bordignon-Luiz
Instituto Federal do Sertão Pernambucano, Departamento de Tecnologia em Alimentos, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim São Paulo, CEP 56314-520 Petrolina, PE, Brazil. Electronic address: marcos.santos@ifsertao-pe.edu.br.
Marcos Dos Santos
MD
Lima
D000975:Antioxidants; D001938:Brazil; D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D005419:Flavonoids / Q000032:analysis / Q000737:chemistry*; D062385:Hydroxybenzoates / Q000032:analysis / Q000737:chemistry*; D017382:Reactive Oxygen Species; D027843:Vitis / Q000737:chemistry*; D014920:Wine / Q000032:analysis*
D000975:Antioxidants; D005419:Flavonoids; D062385:Hydroxybenzoates; D017382:Reactive Oxygen Species; C017616:phenolic acid
Antioxidant activity; Bioactive compounds; Reactive oxygen species; Vitis labrusca L.