Extraction, Purification, and Determination by HPLC of Quercetin in Some Italian Wines

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Extraction, Purification, and Determination by HPLC of Quercetin in Some Italian Wines F. Buiarelli 1 & F. Bernardini 2 & P. Di Filippo 3 & C. Riccardi 3 & D. Pomata 3 & G. Simonetti 1 & R. Risoluti 1 Received: 15 May 2018 / Accepted: 29 July 2018 # Springer Science+Business Media, LLC, part of Springer Nature 2018

Abstract In this paper, we report a simple method for the determination of quercetin, a typical antioxidant compound ubiquitously present in vegetable food products including grapes and wine. To this aim, 12 Italian wines were analyzed and the amount of quercetin was determined by high-performance liquid chromatography with ultraviolet detector. To reduce the interferences, a minimal sample preparation was performed on solid phase cartridge, then the samples were eluted through a narrow bore C18 column under gradient elution in less than 25 min. Nine wines were red and three white. The amount of quercetin ranged from 0.5 to 4.3 mg L−1. The method was evaluated in terms of reproducibility, linearity, recovery, and limits of detection and quantification, and it resulted relatively fast, economical, and suitable for those laboratories involved in routine analysis. In addition, the possibility to determine the content of quercetin derivates, as free quercetin, after acidic hydrolysis was investigated. Despite the limited number of analyzed samples, the results from this explorative study are in agreement to those from other surveys. Moreover, due to the problems arising from hydrolysis, further research are needed for determining each single quercetin derivate in wine, in order to better characterize its active compounds. Keywords Quercetin . High-performance liquid chromatography . Wine . UV detection . Quantitative analysis

Introduction Quercetin, a flavonol natural antioxidant, is contained in several foods and beverages including wines (David et al. 2016; Garrido and Borges 2013). Several studies have demonstrated its potential chemopreventive activity and its anti-inflammatory, anti-allergic, anti-bacteric, and vasodilatory properties (Ang et al. 2014). In addition to food, there are many supplements containing quercetin, available on the market, declaring beneficial effects, but the results are still controversial (Mohammadi-Sartang et al. 2017; Sahebkar 2017). Starting from the early 1990s, a lot of studies tried to explain the French paradox (Ferrières 2004) as closely linked to * F. Buiarelli [email protected] 1

Department of Chemistry, University BLa Sapienza^, P.le Aldo Moro 5, 00185 Rome, Italy

2

Economics and Business Administration University BRoma Tre^, Via Silvio d’Amico 77, 00145 Rome, Italy

3

Inail DIT, Via Roberto Ferruzzi, 00143 Rome, Italy

the consumption of red wine, rich in antioxidant substances including quercetin (Renaud and De Lorgeril 1992; McDonald et al. 1998). At the moment, there are no still definitive conclusions, but anyway it is universally assumed that drinking a glass of wine a day and eating more fruits and vegetables, since the right balance of di