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Analysis of phenolic compounds in Spanish Albrariño and Portuguese Alvarinho and Loureiro wines by capillary zone electrophoresis and high‐performance liquid chromatography
Author(s) -
Andrade Paula B.,
Oliveira Beatriz M.,
Seabra Rosa M.,
Ferreira Margarida A.,
Ferreres Federico,
GarcíaViguera Cristina
Publication year - 2001
Publication title -
electrophoresis
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.666
H-Index - 158
eISSN - 1522-2683
pISSN - 0173-0835
DOI - 10.1002/1522-2683(200105)22:8<1568::aid-elps1568>3.0.co;2-k
Subject(s) - capillary electrophoresis , chromatography , syringic acid , caffeic acid , chemistry , high performance liquid chromatography , tyrosol , tartaric acid , ferulic acid , quantitative analysis (chemistry) , gallic acid , wine , phenols , organic chemistry , food science , citric acid , antioxidant
The concentration of different phenolic compounds was measured in Spanish Albariño 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 esters), 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.