Artigo Publicado em Periódico
Fast Determination of Phenolic Compounds in Brazilian Wines from Vale do Sa˜o Francisco Region by CE
Fecha
2013Registro en:
0009-5893
v. 76, n. 9-10
Autor
Dias, Fábio de Souza
Klassen, Aline
Tavares, Marina Franco Maggi
David, Jorge Mauricio
Dias, Fábio de Souza
Klassen, Aline
Tavares, Marina Franco Maggi
David, Jorge Mauricio
Institución
Resumen
Six phenolic compounds were separated and
determined by capillary zone electrophoresis in red wine
from Brazil’s region Vale do Sa˜o Francisco with total
analysis time of 12 min. The limit of detections varied
from 1.59 to 2.24 mg L-1. The relative standard deviations
(for n = 6) varied from 0.28 to 3.50 %. The red wine
samples analyzed were bought in the local market and the
phenolic compound recoveries were in the range of
98–101 %. The concentrations of gallic acid in the samples
of wines varied from 16.0 to 42.0 mg L-1, caffeic acid
(3.16–5.18 mg L-1), syringic acid (5.73–13.0 mg L-1),
kaempferol (2.32–4.33 mg L-1), quercetin (1.68–4.03
mg L-1), myricetin (7.52–25.1 mg L-1). The concentrations
found agree with data reported in the literature.