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Method to assay the concentrations of phenolic constituents of biological interest in wines.
Anal Chem. 1996 May 15; 68(10):1688-94.AC

Abstract

We describe a reversed-phase HPLC method that uses gradient elution and diode array detection to quantitate eight biologically active phenolic constitutions of wine: the cis and trans isomers of resveratrol and their glucosides, catechin, epicatechin, quercetin, and rutin. ODS Hypersil served as the stationary phase; the gradient was formed by acetic acid, methanol and water. Each analysis required an equilibration period of ten minutes and a run time of fourty minutes for completion. Satisfactory peak resolution was achieved following direct injection of a 20-muL sample, and validation was accomplished by on-line spectral comparisons with known standards. Excellent linearity was obtained for all constituents, and the detection limits ranged from 30 mug/L (trans-resveratrol) to 1.5 mg/L (catechin). Recoveries approximated 100% range (95.2-105.5%), and the method provided good precision, with coefficients of variation between 1.17 and 3.38%. All of the phenolics measured were reasonably stable in opened wines protected against sunlight for up to 1 week at room temperature or 4 degrees C, but most showed losses of 10-40% when stored for 6 weeks at either temperature.

Authors+Show Affiliations

Goldberg DM
Department of Clinical Biochemistry, Banting Institute, University of Toronto, Ontario, Canada.
Tsang E
No affiliation info available
Karumanchiri A
No affiliation info available
Diamandis E
No affiliation info available
Soleas G
No affiliation info available
Ng E
No affiliation info available

MeSH

AntioxidantsCarbohydrate SequenceCatechinChromatography, High Pressure LiquidMolecular Sequence DataPhenolsPlatelet Aggregation InhibitorsQuercetinResveratrolRutinStilbenesWine

Pub Type(s)

Journal Article

Language

eng

PubMed ID

8651480

Citation

Goldberg, D M., et al. "Method to Assay the Concentrations of Phenolic Constituents of Biological Interest in Wines." Analytical Chemistry, vol. 68, no. 10, 1996, pp. 1688-94.
Goldberg DM, Tsang E, Karumanchiri A, et al. Method to assay the concentrations of phenolic constituents of biological interest in wines. Anal Chem. 1996;68(10):1688-94.
Goldberg, D. M., Tsang, E., Karumanchiri, A., Diamandis, E., Soleas, G., & Ng, E. (1996). Method to assay the concentrations of phenolic constituents of biological interest in wines. Analytical Chemistry, 68(10), 1688-94.
Goldberg DM, et al. Method to Assay the Concentrations of Phenolic Constituents of Biological Interest in Wines. Anal Chem. 1996 May 15;68(10):1688-94. PubMed PMID: 8651480.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Method to assay the concentrations of phenolic constituents of biological interest in wines. AU - Goldberg,D M, AU - Tsang,E, AU - Karumanchiri,A, AU - Diamandis,E, AU - Soleas,G, AU - Ng,E, PY - 1996/5/15/pubmed PY - 1996/5/15/medline PY - 1996/5/15/entrez SP - 1688 EP - 94 JF - Analytical chemistry JO - Anal Chem VL - 68 IS - 10 N2 - We describe a reversed-phase HPLC method that uses gradient elution and diode array detection to quantitate eight biologically active phenolic constitutions of wine: the cis and trans isomers of resveratrol and their glucosides, catechin, epicatechin, quercetin, and rutin. ODS Hypersil served as the stationary phase; the gradient was formed by acetic acid, methanol and water. Each analysis required an equilibration period of ten minutes and a run time of fourty minutes for completion. Satisfactory peak resolution was achieved following direct injection of a 20-muL sample, and validation was accomplished by on-line spectral comparisons with known standards. Excellent linearity was obtained for all constituents, and the detection limits ranged from 30 mug/L (trans-resveratrol) to 1.5 mg/L (catechin). Recoveries approximated 100% range (95.2-105.5%), and the method provided good precision, with coefficients of variation between 1.17 and 3.38%. All of the phenolics measured were reasonably stable in opened wines protected against sunlight for up to 1 week at room temperature or 4 degrees C, but most showed losses of 10-40% when stored for 6 weeks at either temperature. SN - 0003-2700 UR - https://www.unboundmedicine.com/medline/citation/8651480/Method_to_assay_the_concentrations_of_phenolic_constituents_of_biological_interest_in_wines_ L2 - https://doi.org/10.1021/ac951083i DB - PRIME DP - Unbound Medicine ER -