An Alternative Method for the Determination of Some of the Antioxidant Phenolics in Varietal Turkish Red Wines

ANLI R. E., VURAL N., Kizilet E.

JOURNAL OF THE INSTITUTE OF BREWING, cilt.114, sa.3, ss.239-245, 2008 (SCI-Expanded) identifier identifier

  • 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.