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Phenolic Compounds in Different Grape Varietals Sampled at Three Harvest Times
Author(s) -
Tierney Sadie Ann,
Rice Margaret Suzanne
Publication year - 2006
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.20.5.a923-b
Subject(s) - ellagic acid , chemistry , caffeic acid , gallic acid , catechin , coumaric acid , food science , chromatography , high performance liquid chromatography , polyphenol , ferulic acid , organic chemistry , antioxidant
The juice from grapes of Cabernet Sauvignon, Grenache, Mourvedre, and two Syrah clones was collected at three time points during verasion. The concentrations of gallic acid, catechin, epicatechin, ellagic acid, and total phenolics were determined at 280 nm, caffeic acid, p‐coumaric acid and trans ‐resveratrol at 313 nm, and anthocyanins at 520 nm, using reverse phase HPLC with a C18 column and a phosphate‐acetonitrile gradient. Many of these compounds are anti‐oxidants and/or anti‐carcinogens and it is therefore interesting to determine the concentrations in different varietals and changes during harvest. Preliminary results show that the anthyocyanins varied widely among varietals and increased during verasion, and that phenolics generally increased during verasion.