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

Porgalı E., Buyuktuncel E.

FOOD RESEARCH INTERNATIONAL, cilt.45, ss.145-154, 2012 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 45 Konu: 1
  • Basım Tarihi: 2012
  • Doi Numarası: 10.1016/j.foodres.2011.10.025
  • Sayfa Sayıları: ss.145-154


A 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.