Development and Validation of a Simple RP-HPLC-PDA Method for Determination of 18 Polyphenols in Grape Juice and Red Wine

Authors

  • Nilüfer Vural Department of Food Processing-Food Technology, Vocational School of Technical Sciences, University of Ankara Yıldırım Beyazıt, 06760 Çubuk, Ankara, https://orcid.org/0000-0003-3047-3004
  • Özlem Yalçınçıray Department of Gastronomy and Culinary Arts, Faculty of Fine Arts, University of Istanbul Arel, 34537 Tepekent, Büyükçekmece, Istanbul, Turkey http://orcid.org/0000-0001-9033-1935

DOI:

https://doi.org/10.24925/turjaf.v9i8.1599-1605.4586

Keywords:

Polyphenolic profile, grape product, In-house method validation

Abstract

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 r2>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.

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Published

04.09.2021

How to Cite

Vural, N., & Yalçınçıray, Özlem. (2021). Development and Validation of a Simple RP-HPLC-PDA Method for Determination of 18 Polyphenols in Grape Juice and Red Wine. Turkish Journal of Agriculture - Food Science and Technology, 9(8), 1599–1605. https://doi.org/10.24925/turjaf.v9i8.1599-1605.4586

Issue

Section

Research Paper