Abstract
This work describes a method for the determination of gallic, caffeic and p-coumaric acids, as well as quercetin, in Brazilian red wines by employing reverse phase high performance liquid chromatography (RP HPLC) coupled to diode array and mass detectors. The method was performed using a sample volume of 10 µL. The limits of detections were 0.36, 0.27, 0.33 and 0.59 mg L-1 for gallic acid, caffeic acid, p-coumaric acid and quercetin, respectively. The precision, as estimated by the relative standard deviation, was between 1.0 and 2.0% for different concentrations of gallic acid, caffeic acid, p-coumaric acid and quercetin. The accuracy was evaluated by addition and recovery experiments, and the obtained values were between approximately 92 and 117% recovery. The method was then applied to the analysis of red wine samples that were collected from the Sao Francisco region, Bahia State, Brazil. The concentrations of analytes were determined in ten Brazilian wines and varied from 5.26 to 10.22 mg L-1 for quercetin, 6.65 to 43.92 mg L-1 for gallic acid, 3.58 to 7.83 mg L-1 for p-coumaric acid, and 3.59 to 10.5 mg L-1 for caffeic acid.
Highlights
It has been reported that phenolic compounds can be of biological benefit to humans by promoting anti-inflammatory, antimicrobial, anticoagulant and antioxidant activities.[1]
Based on the mass spectrum base peak and on the retention times of compounds (Table 2), it was possible to identify and quantify gallic acid, caffeic acid, p-coumaric acid and quercetin in wines produced in Vale do São Francisco
Concentration data concerning the concentrations of gallic acid, caffeic acid, p-coumaric acid and quercetin found in wines produced in a number of regions have been reported in the literature (Table 5)
Summary
It has been reported that phenolic compounds can be of biological benefit to humans by promoting anti-inflammatory, antimicrobial, anticoagulant and antioxidant activities.[1]. The polyphenolic derivatives of red grape skin and seeds have some important secondary compounds that are . Standards of all the phenolics investigated were obtained from Sigma-Aldrich (St. Louis, MO, USA). The phenolic stock solution (100 mg L-1) was prepared in ethanol-water (1:1). The stock solution was diluted to give different standard solutions. Ten samples of different types of red wine were purchased from commercial markets in the city of Salvador (Bahia, Brazil). The samples were chosen for being representative of wines (Shiraz, Cabernet Sauvignon, Shiraz, Tanat, Petite Shirazand the blend Cabernet Sauvignon/Shiraz) produced in the Vale do São Francisco region, Brazil. All wines were stored in the dark at 4 °C until their analysis
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