Analysis of phenolic compounds in Spanish Albrarino and Portuguese Alvarinho and Loureiro wines by capillary zone electrophoresis and high-performance liquid chromatography

• Type: Article in International Scientific Journal
• Date: 2001

Authors

Andrade, PB (Author) FFUP; Oliveira, BM (Author) FFUP; Seabra, RM (Author) Other; Ferreira, MA (Author) Other; Ferreres, F (Author) Other; Garcia Viguera, C (Author) Other

Journal

Title: Electrophoresis

Vol. 22

Pages: 1568-1572

ISSN: 0173-0835

Publisher: Wiley-Blackwell

Indexing

ISI Web of Knowledge - 29 Citations

Scopus - 29 Citations

Scientific classification

FOS: Natural sciences > Chemical sciences

Other information

Authenticus ID: P-000-VM9

DOI: 10.1002/1522-2683(200105)22:8<1568::aid-elps1568>3.0.co;2-k

Abstract (EN): The concentration of different phenolic compounds was measured in Spanish Albarino and Portuguese Alvarinho and Loureiro white wines by capillary zone electrophoresis (CZE), in order to characterize them. Although all samples presented the same qualitative pattern (characterized by tyrosol; (-)-epicatechin; syringic acid; ferulic acid; p-coumaric acid; caffeic acid, gallic acid; 3,4-dihydroxybenzoic acid; cis-coumaroyl tartaric acid (COUTA); trans-COUTA; trans-caffeoyl tartaric acid (CAFTA), and hydroxycinnamic eaters), some quantitative differences were observed. When samples were analyzed by high-performance liquid chromatography (HPLC), in order to compare the results obtained by both techniques, no significant qualitative or quantitative differences were obtained. Nevertheless, CZE proved to be a more convenient technique for the routinary analyses of these wines, due to better separation of the different compounds, better peak shapes, and higher speed than HPLC.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 5