Development and Validation of a GC-MS/MS Method for cis- and trans-Resveratrol Determination: Application to Portuguese Wines

• Type: Article in International Scientific Journal
• Date: 2019

Authors

Rocha, S (Author) Other; Araujo, AM (Author) Other; Agostinho Almeida (Author) FFUP; de Pinho, PG (Author) FCUP; Eduarda Fernandes (Author) FFUP

Journal

Title: Food Analytical Methods

Vol. 12

Pages: 1536-1544

ISSN: 1936-9751

Publisher: Springer Nature

Indexing

ISI Web of Knowledge - 7 Citations

Scopus - 7 Citations

Other information

Authenticus ID: P-00Q-E89

DOI: 10.1007/s12161-019-01482-y

Abstract (EN): Resveratrol is a naturally occurring phytoalexin produced by the Vitis vinifera L. plant. It exists as two isomers (cis and trans), both present in wines. This work describes the development and validation of a GC-MS/MS analytical procedure for their determination in wines, which include five steps for sample preparation: pre-treatment, SPE extraction, acetyl derivatization, liquid/liquid extraction, and sample concentration. The developed GC-MS/MS method showed to be linear, with coefficients of determination higher than 0.99 for both isomers, and sensible in the range from 1.0 to 2000.0g/L for cis-resveratrol and 5.0 to 2000.0g/L for trans-resveratrol. Intra- and inter-day precision evaluation resulted in coefficient of variation values (CV) lower than 15%. The validated methodology was then applied in the determination of resveratrol in 33 red wines (from 8 Portuguese Protected Geographical Indications). For cis-resveratrol the content ranged from 45.8 to 2439.5g/L, while for trans-resveratrol it ranged from 45.8 to 2385.0g/L. No statistically significant differences were found between the studied regions.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 9