Abstract
The aim of this study was to develop a method for identification and quantification of phenolic acids in different wine samples. The simple reversed-phase HPLC-UV method for simultaneous determination of p-coumaric and ferulic acid was developed. The method was validated and working range, linearity, repeatability, accuracy, limit of quantitation LOQ and limit of detection LOD were determined. The linearity of the method was tested in concentration ranges 0.1-1 mg L-1 and 1-10 mg L-1. The correlation coefficients (r2) were greater than 0.996 and quality coefficients (QC) ≤ 5%. Detection limit for both compounds was 0.01 mg L-1. The method is precise (RSD
Highlights
In recent years lots of studies were focused on phenolic acids due to their antioxidant antiviral, antibacterial and anti-inflammatory properties (ZGÓRKA and KAWKA, 2001)
Standard stock solution of trans ferulic acid (FA), trans pcoumaric acid (p-CA) and o- coumaric acid (o-CA) was prepared by dissolving each of them with MeOH in 10 mL volumetric glass flasks to obtain concentration of 1 g L-1. o-CA was used as an internal standard (ISTD)
The reproducibility of chromatographic analyses was evaluated by the relative standard deviation (RSD) of five replicate analyses of five calibration solutions
Summary
In recent years lots of studies were focused on phenolic acids due to their antioxidant antiviral, antibacterial and anti-inflammatory properties (ZGÓRKA and KAWKA, 2001). A variety of phenolic acids were separated using high-performance liquid chromatography (HPLC) as reported in literature (KALLITHRAKA et al, 2006; ROBBINS and BEAN, 2004; TARNAWSKI et al, 2006; URAKOVA et al, 2008; ZGÓRKA and KAWKA, 2001). In most studies reversed-phase HPLC method was applied using non-polar C18 column. Isocratic elution was applied (TARNAWSKI et al, 2006; URAKOVA et al, 2008; ZGÓRKA and KAWKA, 2001; YI et al, 2009) as well as a gradient method (KALLITHRAKA et al, 2006; ROBBINS and BEAN, 2004; SLADKOVSKÝ et al, 2004). The best pH was determined to be from 1-3
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