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Estimation of Polyphenols by Using HPLC-DAD in Red and White Wine Grape Varieties Grown Under Tropical Conditions of India

Estimation of Polyphenols by Using HPLC-DAD in Red and White Wine Grape Varieties Grown Under Tropical Conditions of India

R G Somkuwar, M A Bhange, D P Oulkar, A K Sharma, T P Ahammed Shabeer

J Food Sci Technol. 2018 Dec;55(12):4994-5002.

PMID: 30482995

Abstract:

Grapes are well known for their high content of phenolic compounds. Polyphenols are classified into flavonoids and non-flavonoids by their primary chemical structures of hydroxybenzene. Flavonoids mainly consist of anthocyanins, flavonoids, and flavonols whereas non-flavonoids include hydroxycinnamic and hydroxybenzoic acids. In the present study, sixteen phenolic compounds from ten red and nine white grape wine varieties were quantified using high-performance liquid chromatography. Gallic acid, Vanillic acid, Rutin hydrate, Ellagic acid, Chlorogenic acid, Sorbic acid, Catechin hydrate, Epicatechin, p-coumaric acid, Quercetin, Myricetin, Kaempferol, Piceatannol, and Resveratrol were major compounds found in red wine grapes. Among the varieties, Petit Verdot, Cabernet Franc showed maximum quantitative phenolics, whereas Cabernet Sauvignon, Niellucio, Cinsaut, and Syrah showed least quantitative phenolics in grape berries. Phenolic profile of white wine grapes showed lower concentration of phenolics than that of red wine grapes. The variety Gros Meseng showed maximum phenolics followed by Sauvignon, while the variety Colombard and Chenin Blanc showed least phenolics.

Chemicals Related in the Paper:

Catalog Number	Product Name	Structure	CAS Number	Price
AP207671509	Rutin hydrate		207671-50-9	Price

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