Research Information System
Turkish Journal of Agriculture - Food Science and Technology, vol.9, no.8, pp.1599-1605, 2021 (Peer-Reviewed Journal)
According to the trend of a healthy eating awareness trend, having a potential benefit on human
health, some polyphenols like flavonoids, resveratrol, hydroxy-stilbenes, and phenolic acids are in
the spotlight. Grapes, and one of the most widespread grape product wine; are among the best
sources of these polyphenols. In this study, a highly specific, susceptible, and easy chromatographic
method was brought out and validated to determine 18 polyphenols in grape and red wines. For this
aim, an HPLC-PDA was used, and the separation was accomplished on an RP-ODS4 column. The
method comprised of a mobile gradient phase consisting of A solution (acetic acid in water, pH
2.00) and a mixture of the solution A – acetonitrile (20:80, v/v), at a flow rate of 1.0 ml/min, and
PDA detection was carried out at 260,280, 320, and 360 nm. According to the results, it can be said
that the program indicated good linearity over the range of 1-40 mg L
−1 of phenolics with r
2>0.99.
The recovery of the 18 phenolics ranges from 83.17% to 119.88% at red wines and 88.20% to
117.83% at grape juices. The method is well precise, with the relative standard deviation (RSD) of
the average concentration of the phenolic compounds are ranges from 1.22% to 2.02% at red wines
and 1.01% to 2.56% at grape juices.