The application of an improved method for trans-resveratrol to determine the origin of Greek red wines

Autor:	Ioannis Arvanitoyannis, A El-Zajouli, Panagiotis Kefalas, Stamatina Kallithraka
Rok vydání:	2001
Předmět:	Wine Chromatography Trans-resveratrol food and beverages Improved method General Medicine Resveratrol High-performance liquid chromatography Analytical Chemistry Low volume chemistry.chemical_compound chemistry Solid phase extraction Greek island Food Science
Zdroj:	Food Chemistry. 75:355-363
ISSN:	0308-8146
DOI:	10.1016/s0308-8146(01)00213-8
Popis:	A rapid and sensitive method has been developed for the determination of trans -resveratrol in wine. This method consists of a solid phase extraction step followed by a rapid HPLC quantification step (30 min). The improvement of this method consists of the washing step of the solid phase extraction method carried out at pH 8.0 (12% ethanol in a phosphate buffer solution), thus permitting a more efficient removal of the interfering phenolic compounds in conjunction with the required low volume of tested sample. Trans -resveratrol content was determined for 29 red Greek wines of appellation of origin. The concentrations found varied between 0.550 and 2.534 mg/l. The wines produced by grape varieties grown in the Greek islands (Rhodes, Crete and Paros) were richer in trans -resveratrol. The grape variety Mandilaria, in particular, was the Greek variety with the highest trans -resveratrol content.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::9c8495b30b5e10bcdbce834ec1f40b5b https://doi.org/10.1016/s0308-8146(01)00213-8 Zobrazit plný text záznamu Full Text from ScienceDirect