Determination of flavan-3-ols and trans-resveratrol in grapes and wine using HPLC with fluorescence detection


Gurbuz O., Gocmen D., Dagdelen F., Gursoy M., Aydin S., Sahin I., ...More

FOOD CHEMISTRY, vol.100, no.2, pp.518-525, 2007 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 100 Issue: 2
  • Publication Date: 2007
  • Doi Number: 10.1016/j.foodchem.2005.10.008
  • Journal Name: FOOD CHEMISTRY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.518-525
  • Keywords: catechin, epicatechin, trans-resveratrol, wine, PERFORMANCE LIQUID-CHROMATOGRAPHY, PHOTODIODE-ARRAY DETECTION, PHENOLIC-COMPOUNDS, RED WINES, ANTIOXIDANT ACTIVITY, COMMERCIAL WINES, SPANISH WINES, BY-PRODUCTS, POLYPHENOLS, EXTRACTION
  • Bursa Uludag University Affiliated: Yes

Abstract

Concentrations of trans-resveratrol, catechin and epicatechin were analyzed in musts and wines produced from seven red and four white grape cultivars from various wine growing regions of Turkey. Phenolics were quantified using an HPLC method optimized for the separation of wine phenolics. Wine samples contained higher phenolics levels than the corresponding musts. With the exception of Semillion, white wines and musts contained lower concentrations of phenolics than red wines and musts. However, the white cultivar Semillion had the highest concentrations of catechin and epicatechin among all wine and must samples. Semillion wine catechin and epicatechin were 13.7 and 11.8 mg/L, respectively. The highest level of trans-resveratrol among the white cultivars was found in Narince wine (1.93 mg/L). Within the red wine and must cultivars, Bogazkere, Okuzgozu, and Cabernet contained the highest concentrations of flavan-3-ols and trans-resveratrol. Catechin was the major phenolic in all wines and most musts. Epicatechin was the major phenolic in 6 of the 11 must samples, but none of the wine samples. trans-Resveratrol was generally found in lowest concentrations in both wines and musts. (c) 2005 Elsevier Ltd. All rights reserved.