International Journal of Food Studies
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Determination of Phenolic Compounds in Wines

Charalampos Proestos ,
Charalampos Proestos
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Athanasios Bakogiannis ,
Athanasios Bakogiannis
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Michael Komaitis
Michael Komaitis
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Published: 01.12.2011.

Volume 1, Issue 1 (2012)

https://doi.org/10.7455/ijfs/1.1.2012.a4

Abstract

Wine contains natural antioxidants such as phenolic compounds also known as bioactive compounds. Samples of commercially available Greek wines were analyzed in order to determine this phenolic content. For the analysis, Reversed Phase-High Performance Liquid Chromatography (RP-HPLC) coupled with a multiwavelength Ultraviolet/visible (UV/vis) detector was used. The most abundant phenolic substances detected were (+)-catechin (13.5-72.4 mg L-1 ), gallic acid (0.40-99.47 mg L-1) and caffeic acid (0.87-33.48 mg L-1). The principal component analysis (PCA) technique was used to study differentiation among wines according to their production area. Red wines contained more phenolic substances than white ones. Differences of the phenolic composition in wines of the same cultivar were investigated too.

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