engleski

Determination of polyphenols and indole-3-acetic acid in wines by HPLC-DAD-FLD

Phenolic compounds are important components of grapes and essential to wine quality. They are responsible for some sensorial characteristics of red wines and may play an important role in the health benefits attributed to moderate wine consumption. The tryptophan metabolite indole- 3-acetic acid (IAA) is regarded as an important potential precursor of 2-aminoactophenone (2- AAP), an aroma compound which is associated with so-called untypical aging (UTA) off flavor in Vitis vinifera L. white wines. IAA plays an important role as a metabolite in amino acids and polyphenol biosynthesis. HPLC method for analysis of 35 phenolic compounds and indole-3- acetic acid in red and white wines by UV-VIS photodiode array (DAD) and fluorescence detector (FLD). The method uses acidified water and acetonitrile as mobile phases. Separation is achieved on phenyl hexyl column. Precisions, recoveries and LODs achieved for all the analytes were satisfactory. The proposed method was applied to determination of these compounds in Gewurz Traminner white wines from Croatia and in red wines Plavac mali from native Croatian grape variety. Solid phase extraction (SPE) was used for isolation of phenolic compounds and indole-3-acetic acid in wines. Different copolymer reversed-phase SPE cartridges were tested. HLB cartridges were chosen and SPE method was optimized. For the first time indole-3-acetic acid was determined in red wines from Croatia.

polyphenols ; solid-phase extraction ; HPLC-FLD-DAD

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