Journal
JOURNAL OF CHROMATOGRAPHY A
Volume 881, Issue 1-2, Pages 461-469Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/S0021-9673(00)00269-7
Keywords
wine; grapes; food analysis; phenolic compounds; antioxidants
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A RP-HPLC method that allows the separation of several types of phenolic compounds present in grapes and wines by direct injection of samples, using a binary gradient with solvents free of salts and photodiode array detection is described. Results show that more than 15 different phenolic molecules with antioxidant properties (flavan-3-ols, anthocyanins, cinnamic acid derivatives, flavonol derivatives and trans-resveratrol) may be separated in a single run by direct injection of red wine. The method is also valuable for the analysis of these compounds in white wine and in skins, seeds and pulp extracts of red and white grapes. (C) 2000 Elsevier Science B.V. All rights reserved.
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