Determination of phenolic composition and antioxidant capacity of native red wines by high performance liquid chromatography and spectrophotometric methods

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dc.authoridBuyuktuncel, Ebru/0000-0001-7269-6594
dc.authorwosidBuyuktuncel, Saliha Ebru/ABH-9343-2020
dc.contributor.authorPorgali, Esra
dc.contributor.authorBuyuktuncel, Ebru
dc.date.accessioned2024-08-04T20:35:37Z
dc.date.available2024-08-04T20:35:37Z
dc.date.issued2012
dc.departmentİnönü Üniversitesien_US
dc.description.abstractA reversed-phase high performance chromatographic method for simultaneous determination of 14 phenolic compounds in native red wines was developed in this study. The identified compounds contained gallic acid, (+)-catechin, 3,4-dihydroxybenzoic acid, chlorogenic acid, (-)-epicatechin, 4-hydroxybenzoic acid, syringic acid, caffeic acid, p-coumaric acid, rutin, resveratrol, myricetin, quercetin and kaempferol. The method includes liquid-liquid extraction of acidic pH with ethylacetate. The analysis used a Zorbax Eclipse XDB-C18 column (5 pm, 4.6 mm x 250 mm). The chromatographic separation of these compounds performed in a single run by using the mobile phase gradient elution of methanol water mixture (% 0.2 formic acid) at room temperature, with flow rate at 1 mL/min. Detection was carried out by UV-vis and fluorescence detector. Each analysis required an equilibration period of 10 min and a run time of 14 min for completion. The optimized chromatographic method was carefully validated for precision and accuracy. Our findings indicated that the developed HPLC method was precise, accurate, specific and sensitive for simultaneous determination of phenolic compounds. Consequently, the described method was applied to the analysis of six wines from Malatya and Elazig. Gallic acid was dominant phenolic acid in red wines. (+)-catechin, (-)-epicatechin and p-coumaric acid were the next most abundant phenolics. The highest level of trans-resveratrol among the red wines was found Buzbagi (Bogazkere-Okuzgozu). The red wines were analyzed for total polyphenol content (TP) by Folin-Ciocalteu (FC) method, using gallic acid as standard. Antioxidant activities (M) of the red wines were measured using the DPPH (2,2-diphenyl-1-picrylhydrazyl) assay. There was a very high correlation between AA and TP in all of the wines tested. (C) 2011 Elsevier Ltd. All rights reserved.en_US
dc.description.sponsorshipInonu University Research Council [2008/67]en_US
dc.description.sponsorshipThis research was supported by the Inonu University Research Council (Project no: 2008/67).en_US
dc.identifier.doi10.1016/j.foodres.2011.10.025
dc.identifier.endpage154en_US
dc.identifier.issn0963-9969
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-81055137141en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage145en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodres.2011.10.025
dc.identifier.urihttps://hdl.handle.net/11616/95485
dc.identifier.volume45en_US
dc.identifier.wosWOS:000300745700020en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Science Bven_US
dc.relation.ispartofFood Research Internationalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectHPLC-DADen_US
dc.subjectRed winesen_US
dc.subjectPhenolic compoundsen_US
dc.subjectAntioxidant activityen_US
dc.subjectFluorescenceen_US
dc.subjectSample preparationen_US
dc.titleDetermination of phenolic composition and antioxidant capacity of native red wines by high performance liquid chromatography and spectrophotometric methodsen_US
dc.typeArticleen_US

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