An original HPLC-F method has been developed for the analysis of resveratrol and other antioxidants (cis-resveratrol, ferulic acid) as a first step in the study of the nutraceutical properties of grape-related products. The method takes advantages of the native fluorescence of the analytes (monitored at 386 nm, exciting at 298 nm) thus obtaining high sensitivity and selectivity. The pre-treatment consists of an innovative MEPS procedure, requiring very small amounts of sample and solvents. Under the chosen conditions, it was possible to quantify the analytes in several kinds of wine, as well as in must, in "grappa" (pomace brandy) and in the other matrices
Resveratrol and antioxidant effects in grape-related products: where, when how / Mercolini L.; Mandrioli R.; Sorella V.; Ghedini N.; Raggi M.A.. - STAMPA. - (2011), pp. 88-88. (Intervento presentato al convegno 2nd International Conference on Food-Omics tenutosi a Cesena (Italy) nel 22-24 June, 2011).
Resveratrol and antioxidant effects in grape-related products: where, when how
MERCOLINI, LAURA;MANDRIOLI, ROBERTO;GHEDINI, NADIA;RAGGI, MARIA AUGUSTA
2011
Abstract
An original HPLC-F method has been developed for the analysis of resveratrol and other antioxidants (cis-resveratrol, ferulic acid) as a first step in the study of the nutraceutical properties of grape-related products. The method takes advantages of the native fluorescence of the analytes (monitored at 386 nm, exciting at 298 nm) thus obtaining high sensitivity and selectivity. The pre-treatment consists of an innovative MEPS procedure, requiring very small amounts of sample and solvents. Under the chosen conditions, it was possible to quantify the analytes in several kinds of wine, as well as in must, in "grappa" (pomace brandy) and in the other matricesI documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
