An Alternative Method for the Determination of Some of the Antioxidant Phenolics in Varietal Turkish Red Wines
JOURNAL OF THE INSTITUTE OF BREWING, cilt.114, sa.3, ss.239-245, 2008 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 114 Sayı: 3
- Basım Tarihi: 2008
- Doi Numarası: 10.1002/j.2050-0416.2008.tb00334.x
- Dergi Adı: JOURNAL OF THE INSTITUTE OF BREWING
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Sayfa Sayıları: ss.239-245
- Anahtar Kelimeler: antioxidant phenolics, GC-MS, red wine, PERFORMANCE LIQUID-CHROMATOGRAPHY, TRANS-RESVERATROL, MASS-SPECTROMETRY, GREEK RED, POLYPHENOLS, ASSAY, CONSTITUENTS, CONSUMPTION, WINEMAKING, DISEASE
- Ankara Üniversitesi Adresli: Evet
Özet
The concentration of eight biologically important phenolic compounds (p-coumaric acid, gallic acid, ferulic acid, caffeic acid, trans-resveratrol, quercetin, (+)-catechin and (-)-epicatechin) of red wines produced on a pilot plant scale were determined using gas chromatography with mass spectrometric detection in the selective ion monitoring mode (GC/MS-SIM). The procedure involved in easy fractionation and liquid-liquid extraction method. For derivatization. BSA [N,O-bis-trimethylsilyl acetamide] / TMCS was used. The results showed that the p-coumaric acid. caffeic acid, trans-resveratrol, acid, gallic acid, ferulic quercetin, (+)- catechin and (-)-epicatechin levels in the wine samples ranged between 2.05 and 4.21 mg/L; 21.78 and 60.83 rng/L; 0.33 and 0.82 mg/L; 1.50 and 4.06 mg/L; 0.96 and 3.93 rng/L 2.66 and 3.14 mg/L: 8.72 and 11.30 mg/L; 5.50 and 9.58 mg/L, respectively. Although the quercetin and trans-resveratrol levels of Turkish red wines were similar to previously reported values, (+)- catechin and (-)- epicatechin levels were lower than the Values of red wines originating from other Countries.