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Journals / Mediterranean Agricultural Sciences / 2006 / Cilt: 19 - Sayı: 2

A Direct RP-HPLC Determination of Phenolic Compounds in Turkish Red Wines

Türk Kırmızı Şaraplarında Fenolik Bileşiklerin Direkt RP-HPLC ile Belirlenmeleri

G. ÖZKAN
N. Göktürk BAYDAR
Pages
229–234
Publication Date
2006-06-01
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

As a result, it was determined that types and concentrations of phenolics changed according to the wines from different cultivars.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Red wines from four different Turkish grape cultivars were analyzed in order to determine their phenolic contents.
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Key Findings & Data:For the analyses, reversed phase-high performance liquid chromatography (RP-HPLC) coupled with diode array detection was used.
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Conclusion & Impact:As a result, it was determined that types and concentrations of phenolics changed according to the wines from different cultivars.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Türk Şarapları · Fenolik Bileşikler · RP-HPLC

Abstract

Red wines from four different Turkish grape cultivars were analyzed in order to determine their phenolic contents. For the analyses, reversed phase-high performance liquid chromatography (RP-HPLC) coupled with diode array detection was used. The concentrations of eight phenolic acid standards (ferulic, o-coumaric, p-coumaric, caffeic, syringic, trans-cinnamic, chlorogenic and gallic acids) and five flavonoid standards ((+)-catechin, (-)-epicatechin, quercetin, vanillin and rutin) were used to determine characteristic differences among red wines from Kalecik karası, Öküzgözü, Boğazkere and Papazkarası cultivars grown in the viticultural region of Türkiye. In the wine samples, the most abundant phenolics (+)-catechin (17.82–33.59 mg L-1) as flavonoid and gallic acid (13.25-16.39 mg L-1) as phenolic acid while chlogenic acid was not detected in any samples. As a result, it was determined that types and concentrations of phenolics changed according to the wines from different cultivars.

Özet

Dört farklı Türk üzüm çeşidinden yapılan kırmızı şaraplar, fenolik içeriklerini belirlemek amacıyla analiz edilmişlerdir. Analiz için diode array detectör eşliğinde ters fazlı-yüksek basınçlı sıvı kromotografisi (RP-HPLC) kullanılmıştır. Türkiye’de yetiştirilen Kalecik karası, Öküzgözü, Boğazkere ve Papazkarası üzüm çeşitlerinden elde edilen kırmızı şaraplar arasındaki karakteristik farkları belirlemek için, sekiz fenolik asit (ferulik, o-kumarik, pkumarik, kaffeik, siyringik, trans-sinnamik, klorogenik ve gallik asitler) ile beş flavonoid ((+)-kateşin, (-)-epikateşin, kuersetin, vanillin ve rutin) standartı kullanılmıştır. Şarap örneklerinde en fazla bulunan fenolikler, flavonoidlerden (+)-kateşin (17,82–33,59 mg L-1) ve fenolik asitlerden de gallik asit (13,25-16,39 mg L-1) olurken, klorogenik asit hiçbir şarap örneğinde belirlenememiştir. Sonuç olarak, fenolik maddelerin tip ve konsantarsyonlarının farklı çeşitlerden elde edilen şaraplara göre değiştiği belirlenmiştir

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Cite This Article

ÖZKAN, G., BAYDAR, N. G. (2006). A Direct RP-HPLC Determination of Phenolic Compounds in Turkish Red Wines. Mediterranean Agricultural Sciences, Cilt: 19 - Sayı: 2, 229–234. https://ajindex.com/articles/123748

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