Determination of Quercetin, Gallic Acid, Resveratrol, Catechin and Malvidin in Brazilian Wines Elaborated in the Vale do
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Determination of Quercetin, Gallic Acid, Resveratrol, Catechin and Malvidin in Brazilian Wines Elaborated in the Vale do São Francisco Using Liquid–Liquid Extraction Assisted by Ultrasound and GC-MS Fábio de Souza Dias & Maria Fernanda Silva & Jorge Mauricio David
Received: 9 July 2012 / Accepted: 6 September 2012 # Springer Science+Business Media, LLC 2012
Abstract In this work, a fast and simple methodology has been applied for the determination of gallic acid, resveratrol, catechin and malvidin in Brazilian wines by gas chromatography–mass spectrometry. The procedure included a stage of ultrasound-assisted liquid–liquid extraction and subsequent derivatization with N,O-bis(trimethylsilyl)trifluoroacetamide (BSTFA) and GC-MS analysis. The limit of detection varied from 0.41 to 1.18 mgL−1 in all the analytes. The relative standard deviations calculated for 8.0 and 20 mgL−1 were 1.90 and 0.82 % for gallic acid, 3.08 and 1.22 % for catechin, 1.30 and 0.44 % for malvidin, 1.50 and 0.53 % for resveratrol, and 1.41 and 0.61 % for quercetin. The developed methodology was applied for the analysis of red wine samples collected in the São Francisco region, Bahia state, Brazil. Quercetin concentration varied from 2.4 to 3.0 mg L−1, gallic acid 21.4–56.3 mgL−1, resveratrol 1.5–5.9 mg L −1, malvidin 15.3–32.2 mg L −1 , and catechin 11.71– 18.2 mgL−1. The obtained concentrations are in agreement with those reported in the literature.
F. de Souza Dias Centro de Ciências Exatas e Tecnológicas, Universidade Federal do Recôncavo da Bahia, Cruz das Almas, Bahia (Zip Code 44380-000), Brazil M. F. Silva IBAM. Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo, CONICET, Alte. Brown 500, Chacras de Coria, Mendoza (28AHB), Argentina J. M. David (*) Instituto de Química, Universidade Federal da Bahia, Campus Ondina, Salvador, Bahia (Zip Code 40170-290), Brazil e-mail: [email protected]
Keywords Phenolic compounds . Wines . GC-MS . Derivatization
Introduction Phenolic compounds constitute one of the most important quality parameters of wine since these compounds have a great impact on the sensorial characteristics, especially color and flavor. Several studies have firmly established (SaintCricq et al. 1999; Tsao et al. 2005) that the moderate consumption of wine contributes to the improvement of human health; phenolic substances have demonstrated antiseptic and antiviral activities and could therefore prevent the vascular diseases by protecting blood vessels (Stoclet et al. 2004). The recent interest in these phenolic constituents of red wine, including gallic acid, resveratrol, quercetin, and rutin has been stimulated by their multiple biological effects, such as antioxidant activity (Feliciano et al. 2009), antiinflammatory action, platelet aggregation inhibition, and antimicrobial activities (Goldberg et al. 1999). Polyphenols also play an important role in enology, as they importantly contribute to the color and sensory properties of wine. The synthesis and accumulation of phenolic compounds in grapes is primarily dependen
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