Fast Determination of Phenolic Compounds in Brazilian Wines from Vale do São Francisco Region by CE

Abstract

Six phenolic compounds were separated and determined by capillary zone electrophoresis in red wine from Brazil’s region Vale do São Francisco with total analysis time of 12 min. The limit of detections varied from 1.59 to 2.24 mg L−1. The relative standard deviations (for n = 6) varied from 0.28 to 3.50 %. The red wine samples analyzed were bought in the local market and the phenolic compound recoveries were in the range of 98–101 %. The concentrations of gallic acid in the samples of wines varied from 16.0 to 42.0 mg L−1, caffeic acid (3.16–5.18 mg L−1), syringic acid (5.73–13.0 mg L−1), kaempferol (2.32–4.33 mg L−1), quercetin (1.68–4.03 mg L−1), myricetin (7.52–25.1 mg L−1). The concentrations found agree with data reported in the literature.