Determination of polyphenolic compounds of red wines by UV–VIS–NIR spectroscopy and chemometrics tools
| Autor: | M. J. Martelo-Vidal, Manuel Vázquez |
|---|---|
| Rok vydání: | 2014 |
| Předmět: |
Flavonoids
Wine Spectroscopy Near-Infrared Chromatography Polyphenols General Medicine Oenin Syringic acid Analytical Chemistry Chemometrics chemistry.chemical_compound chemistry Resveratrol Polyphenol Stilbenes Partial least squares regression Principal component regression Malvin Chromatography High Pressure Liquid Food Science |
| Zdroj: | Food Chemistry. 158:28-34 |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/j.foodchem.2014.02.080 |
| Popis: | Spectral analysis is a quick and non-destructive method to analyse wine. In this work, trans-resveratrol, oenin, malvin, catechin, epicatechin, quercetin and syringic acid were determined in commercial red wines from DO Rías Baixas and DO Ribeira Sacra (Spain) by UV-VIS-NIR spectroscopy. Calibration models were developed using principal component regression (PCR) or partial least squares (PLS) regression. HPLC was used as reference method. The results showed that reliable PLS models were obtained to quantify all polyphenols for Rías Baixas wines. For Ribeira Sacra, feasible models were obtained to determine quercetin, epicatechin, oenin and syringic acid. PCR calibration models showed worst reliable of prediction than PLS models. For red wines from mencía grapes, feasible models were obtained for catechin and oenin, regardless the geographical origin. The results obtained demonstrate that UV-VIS-NIR spectroscopy can be used to determine individual polyphenolic compounds in red wines. |
| Databáze: | OpenAIRE |
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