메뉴 건너뛰기




Volumn 45, Issue 2, 2003, Pages 111-124

Identification and quantification of some wine phenolic acids by high-performance liquid chromatography equipped with electrochemical detector

Author keywords

Electrochemical detector; HPLC; Wine phenols

Indexed keywords

2,3 DIHYDROXYBENZOIC ACID; 4 HYDROXYBENZOIC ACID; FERULIC ACID; GALLIC ACID; METHANOL; PARA COUMARIC ACID; PHENOL; PHOSPHORIC ACID; SILICON DIOXIDE; SYRINGIC ACID; VANILLIC ACID;

EID: 0141962583     PISSN: 1300638X     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (5)

References (42)
  • 1
    • 0141941347 scopus 로고    scopus 로고
    • Polyphenols and natural coloring compounds
    • Saldamli, I. Hacettepe University Publications, Ankara, Turkey
    • Acar, J. (1998). Polyphenols and natural coloring compounds. In Food Chemistry; Saldamli, I. Hacettepe University Publications, Ankara, Turkey pp. 435-452.
    • (1998) Food Chemistry , pp. 435-452
    • Acar, J.1
  • 2
    • 0030006110 scopus 로고    scopus 로고
    • Effect of processing on the phenolics and colour of Cab. sauvignon. Chambourcin and Noble wines and juices
    • Auw, J.M., Blanco, V., O'keefe, S.F. and Sims, C.A. (1996). Effect of processing on the phenolics and colour of Cab. sauvignon, Chambourcin and Noble wines and juices. Am. J. Enol. Vitic. 47: 279-286.
    • (1996) Am. J. Enol. Vitic. , vol.47 , pp. 279-286
    • Auw, J.M.1    Blanco, V.2    O'keefe, S.F.3    Sims, C.A.4
  • 3
    • 0344878850 scopus 로고    scopus 로고
    • A new simplified method for measuring the colour of wines I, White wines and brandies
    • Ayala, F., Echavarri, J.F. and Negueruela, A.I. (1997). A new simplified method for measuring the colour of wines I, White wines and brandies. Am. J. Enol. Vitic. 48: 364-356.
    • (1997) Am. J. Enol. Vitic. , vol.48 , pp. 364-356
    • Ayala, F.1    Echavarri, J.F.2    Negueruela, A.I.3
  • 5
    • 0000087917 scopus 로고    scopus 로고
    • Antioxidant activity and phenolic composition of citrus peel and seed extracts
    • Bocco, A., Cuvelier, M.E., Richard, H., Berset, C. (1998). Antioxidant activity and phenolic composition of citrus peel and seed extracts. J. Agric. Food Chem. 46: 2123-2129.
    • (1998) J. Agric. Food Chem. , vol.46 , pp. 2123-2129
    • Bocco, A.1    Cuvelier, M.E.2    Richard, H.3    Berset, C.4
  • 6
    • 23044516478 scopus 로고    scopus 로고
    • The importance of phenolics in wines and factors affecting their concentrations
    • Ankara, Turkey
    • rd Turkish Industrial Wine Congress, Ankara, Turkey 125-144.
    • (1996) rd Turkish Industrial Wine Congress , pp. 125-144
    • Canbas, A.1
  • 7
    • 0031944418 scopus 로고    scopus 로고
    • Evolution of phenolic compounds in red winemaking as affected by must oxygenation
    • Castellari, M., Arteili, G., Riponi, C., Amati, A. (1998). Evolution of phenolic compounds in red winemaking as affected by must oxygenation. Am. J. Enol. Vitic. 49: 91-94.
    • (1998) Am. J. Enol. Vitic. , vol.49 , pp. 91-94
    • Castellari, M.1    Arteili, G.2    Riponi, C.3    Amati, A.4
  • 9
    • 0030992271 scopus 로고    scopus 로고
    • Estimation of the oxidative changes in phenolic compounds of Carignan during wine making
    • Cheynier, V., Arellano, I.H., Souquet, J.M., Moutounet, M. (1997). Estimation of the oxidative changes in phenolic compounds of Carignan during wine making. Am. J. Enol. Vitic. 48: 225-229.
    • (1997) Am. J. Enol. Vitic. , vol.48 , pp. 225-229
    • Cheynier, V.1    Arellano, I.H.2    Souquet, J.M.3    Moutounet, M.4
  • 11
    • 0141975977 scopus 로고    scopus 로고
    • The effect of must fermentation time on phenolics of wines produced from Okuzgozu and Bogazkere grape varieties
    • Deryaoglu, A., Colin, J. L., Canbas, A. (1997). The effect of must fermentation time on phenolics of wines produced from Okuzgozu and Bogazkere grape varieties. Gida 22: 337-343.
    • (1997) Gida , vol.22 , pp. 337-343
    • Deryaoglu, A.1    Colin, J.L.2    Canbas, A.3
  • 12
    • 0000340620 scopus 로고
    • Principal phenolic photochemicals in selected California wines and their antioxidant activity in inhibiting oxidation of human low-density lipoproteins
    • Frankel, E.N., Andrew, L. (1995). Principal phenolic photochemicals in selected California wines and their antioxidant activity in inhibiting oxidation of human low-density lipoproteins. J. Agric. Food. Chem. 43: 890-894
    • (1995) J. Agric. Food. Chem. , vol.43 , pp. 890-894
    • Frankel, E.N.1    Andrew, L.2
  • 13
    • 0028826179 scopus 로고
    • Analysis of non-coloured phenolic compounds in red wines. A comparison of high-performance liquid chromatography and capillary zone electrophoresis
    • Garcia-Vingera C., Bridle, P. (1995). Analysis of non-coloured phenolic compounds in red wines. A comparison of high-performance liquid chromatography and capillary zone electrophoresis. Food Chemistry. 54: 349-352.
    • (1995) Food Chemistry , vol.54 , pp. 349-352
    • Garcia-Vingera, C.1    Bridle, P.2
  • 14
  • 15
    • 0001239252 scopus 로고
    • Interpretation of colour variables during aging of red wines: Relationship with families of phenolic compounds
    • Gomez-Cordoves, C., Gonzalez-San Jose, M.L. (1995). Interpretation of colour variables during aging of red wines: relationship with families of phenolic compounds. J. Agric. Food Chemistry 43: 557-561.
    • (1995) J. Agric. Food Chemistry , vol.43 , pp. 557-561
    • Gomez-Cordoves, C.1    Gonzalez-San Jose, M.L.2
  • 17
    • 21844526806 scopus 로고
    • A comparative study of physicochemical induces (phenolic substances) which can affect the colour of Spanish red wines
    • Heredina, F.J., Guzman-Choza, M. (1994). A comparative study of physicochemical induces (phenolic substances) which can affect the colour of Spanish red wines. Acta Alimuntaria 23: 33-42.
    • (1994) Acta Alimuntaria , vol.23 , pp. 33-42
    • Heredina, F.J.1    Guzman-Choza, M.2
  • 18
    • 33751391670 scopus 로고
    • Optimization of a quantitative HPLC determination of potentially anticarcinogenic flavonoids in vegetables and fruits
    • Hertog, M.G.L., Hollman, P.C.H., Venema, D.P. (1992a). Optimization of a quantitative HPLC determination of potentially anticarcinogenic flavonoids in vegetables and fruits. J. Agric. Food Chem. 40: 1591-1598.
    • (1992) J. Agric. Food Chem. , vol.40 , pp. 1591-1598
    • Hertog, M.G.L.1    Hollman, P.C.H.2    Venema, D.P.3
  • 19
    • 33751391867 scopus 로고
    • Content of potentially anticarcinogenic flavonoids of 28 vegetables and 9 fruits commonly consumed in The Netherlands
    • Hertog, M.G.L., Hollman, P.C.H., Katan, M.B. (1992b). Content of potentially anticarcinogenic flavonoids of 28 vegetables and 9 fruits commonly consumed in The Netherlands. J. Agric. Food Chem. 40: 2379-2383.
    • (1992) J. Agric. Food Chem. , vol.40 , pp. 2379-2383
    • Hertog, M.G.L.1    Hollman, P.C.H.2    Katan, M.B.3
  • 20
    • 0000413672 scopus 로고
    • Review of polyphenol condensation reactions and their possible occurance in the aging of wines
    • Jurg, L. (1969). Review of polyphenol condensation reactions and their possible occurance in the aging of wines. Am. J. Enol. Vitic. 20: 191-195.
    • (1969) Am. J. Enol. Vitic. , vol.20 , pp. 191-195
    • Jurg, L.1
  • 21
    • 0001056169 scopus 로고
    • The effect of adding supplementary quantities of seeds during fermentation on the phenolic composition of wines
    • Kovac, V., Alonco, E., Revilla, E. (1995). The effect of adding supplementary quantities of seeds during fermentation on the phenolic composition of wines. Am. J. Enol. Vitic. 46: 363-367
    • (1995) Am. J. Enol. Vitic. , vol.46 , pp. 363-367
    • Kovac, V.1    Alonco, E.2    Revilla, E.3
  • 23
    • 0010650206 scopus 로고
    • Phenolic compounds in two Hungarian red wines matured in Quercus robur and Quercus petrea barrels: HPLC analysis and diode array detections
    • Lazlavic, M., Gal., L., Misik, S., Erdel, L. (1995). Phenolic compounds in two Hungarian red wines matured in Quercus robur and Quercus petrea barrels: HPLC analysis and diode array detections. Am. J. Enol. Vitic. 46: 67-73.
    • (1995) Am. J. Enol. Vitic. , vol.46 , pp. 67-73
    • Lazlavic, M.1    Misik, S.2    Erdel, L.3
  • 25
    • 0035854358 scopus 로고    scopus 로고
    • Analysis of polyphenolic constituents of biological interest in red wines by high-performance liquid chromatography
    • Lopez, M., Martinez, F., Valle, C.D., Orte, C., Miro, M. (2001). Analysis of polyphenolic constituents of biological interest in red wines by high-performance liquid chromatography. J. Chromatography A, 6: 359-363.
    • (2001) J. Chromatography A , vol.6 , pp. 359-363
    • Lopez, M.1    Martinez, F.2    Valle, C.D.3    Orte, C.4    Miro, M.5
  • 26
    • 0000296571 scopus 로고
    • Color of Seyval blanc juice and wine as affected by juice fining and bentonite fining during fermentation
    • Main, G. L., Morris, J. R. (1994). Color of Seyval blanc juice and wine as affected by juice fining and bentonite fining during fermentation. Am. J. Enol. Vitic. 45: 417-422.
    • (1994) Am. J. Enol. Vitic. , vol.45 , pp. 417-422
    • Main, G.L.1    Morris, J.R.2
  • 27
    • 0000357261 scopus 로고
    • Flavonoid and non-flavonoid compounds during fermentation and post-fermentation standing of musts from Cab. sauvignon and Tempanillo grapes
    • Mayen, M., Merida, J., Medina, M. (1995a). Flavonoid and non-flavonoid compounds during fermentation and post-fermentation standing of musts from Cab. sauvignon and Tempanillo grapes. Am. J. Enol. Vitic. 46: 255-261.
    • (1995) Am. J. Enol. Vitic. , vol.46 , pp. 255-261
    • Mayen, M.1    Merida, J.2    Medina, M.3
  • 28
    • 0029871676 scopus 로고
    • Influence of the addition of sulphur dioxide and must hyperoxidation on the phenolic fractions during vinifications of Sherry wines
    • Mayen, M., Merida, J., Medina, M. (1995b). Influence of the addition of sulphur dioxide and must hyperoxidation on the phenolic fractions during vinifications of Sherry wines. Food Chemistry 56: 7-13.
    • (1995) Food Chemistry , vol.56 , pp. 7-13
    • Mayen, M.1    Merida, J.2    Medina, M.3
  • 29
    • 0028045423 scopus 로고
    • Free anthociyanins and polymeric pigments during the fermentation and post fermentation standing of musts from Cab. sauvignon and Tempanillo grapes
    • Mayen, N., Merida, J., Medina, M. (1994). Free anthociyanins and polymeric pigments during the fermentation and post fermentation standing of musts from Cab. sauvignon and Tempanillo grapes. Am. J. Enol. Vitic. 45: 161-167.
    • (1994) Am. J. Enol. Vitic. , vol.45 , pp. 161-167
    • Mayen, N.1    Merida, J.2    Medina, M.3
  • 31
    • 0000321322 scopus 로고
    • Grape seed phenolics: Extraction as affected by some conditions occurring during wine processing
    • Oszmianski, J., Romeyer, F.M., Sapis, J.C., Macheix, J.J. (1986). Grape seed phenolics: extraction as affected by some conditions occurring during wine processing. Am. J. EnoL Vitic. 37: 7-12.
    • (1986) Am. J. Enol. Vitic. , vol.37 , pp. 7-12
    • Oszmianski, J.1    Romeyer, F.M.2    Sapis, J.C.3    Macheix, J.J.4
  • 32
    • 0006876226 scopus 로고
    • The effect of anaerobic metabolism of grape berry skins on phenolic compounds
    • Ramos, T., Fleuriet, A., Rascalou, M., Macheix, J.J. (1993). The effect of anaerobic metabolism of grape berry skins on phenolic compounds. Am. J. Enol. Vitic. 44: 13-16.
    • (1993) Am. J. Enol. Vitic. , vol.44 , pp. 13-16
    • Ramos, T.1    Fleuriet, A.2    Rascalou, M.3    Macheix, J.J.4
  • 33
    • 0343192398 scopus 로고    scopus 로고
    • Characterization of Galician (NW Spain) Ribeira Sacra wines using pattern recognition analysis
    • Rebelo, S., Pena, R.M., Latorre, M.J., Garcia, S., Botana, A.M., Herrero, C. (2000). Characterization of Galician (NW Spain) Ribeira Sacra wines using pattern recognition analysis. Analytica Chimica Acta 6: 211-220.
    • (2000) Analytica Chimica Acta , vol.6 , pp. 211-220
    • Rebelo, S.1    Pena, R.M.2    Latorre, M.J.3    Garcia, S.4    Botana, A.M.5    Herrero, C.6
  • 34
    • 0002382827 scopus 로고
    • Effect of pomace contact, carbonic maceration and hyperoxidation on the procyanidin composition of Grenache blanc wines
    • Ricardo-da Silva, J. M., Cheynier, V., Samson, A., Bourzeiz, M. (1993). Effect of pomace contact, carbonic maceration and hyperoxidation on the procyanidin composition of Grenache blanc wines. Am. J. Enol. Vitis. 44: 168-172.
    • (1993) Am. J. Enol. Vitis. , vol.44 , pp. 168-172
    • Ricardo-Da Silva, J.M.1    Cheynier, V.2    Samson, A.3    Bourzeiz, M.4
  • 35
    • 0001248697 scopus 로고
    • Red raspberry juice and wine: Effect of processing and storage on anthocyanin pigment composition, colour and appearance
    • Rommel, A., Heatherbell, D.A., Wrolstad, R.E. (1990). Red raspberry juice and wine: effect of processing and storage on anthocyanin pigment composition, colour and appearance. J. Food Science 55: 1011-1017.
    • (1990) J. Food Science , vol.55 , pp. 1011-1017
    • Rommel, A.1    Heatherbell, D.A.2    Wrolstad, R.E.3
  • 37
    • 0003165026 scopus 로고
    • Effects of skin fermentation time on the phenols, anthocyanins, ellagic acid sediment and sensory characteristics of a red Vitis rotindifolia wine
    • Sims, C.A., Bates, R.P.(1994). Effects of skin fermentation time on the phenols, anthocyanins, ellagic acid sediment and sensory characteristics of a red Vitis rotindifolia wine. Am. J. Enol. Vitic, 45: 56-62.
    • (1994) Am. J. Enol. Vitic. , vol.45 , pp. 56-62
    • Sims, C.A.1    Bates, R.P.2
  • 38
    • 0000761218 scopus 로고
    • Changes in phenols, color and sensory characteristics of Muscadine wines by pre- and post-fermentation addition of PVPP, casein and gelatin
    • Sims, C. A., Eastridge, J.S., Bates R.P. (1995). Changes in phenols, color and sensory characteristics of Muscadine wines by pre- and post-fermentation addition of PVPP, casein and gelatin. Am. J. Enol. Vitic, 46: 155-158.
    • (1995) Am. J. Enol. Vitic. , vol.46 , pp. 155-158
    • Sims, C.A.1    Eastridge, J.S.2    Bates, R.P.3
  • 39
    • 0002711561 scopus 로고
    • White wine phenolics: Varietal and processing differences as shown by HPLC
    • Singleton, V.L., Trousdale, E. (1983). White wine phenolics: varietal and processing differences as shown by HPLC. Am. J. Enol. Vitic. 34: 27-34.
    • (1983) Am. J. Enol. Vitic. , vol.34 , pp. 27-34
    • Singleton, V.L.1    Trousdale, E.2
  • 40
    • 0000930225 scopus 로고
    • Plincipal phenolic photochemicals in French Syrah and Grenache phones wines and their antioxidant activity in inhibiting oxidation of human low-density lipoproteins
    • Teissedre, P.L., Waterhouse, A. L., Frankel. E.N. (1995). Plincipal phenolic photochemicals in French Syrah and Grenache phones wines and their antioxidant activity in inhibiting oxidation of human low-density lipoproteins. J. Intern. Sciences de la Vigne et du Vin 29: 205-212.
    • (1995) J. Intern. Sciences de la Vigne et du Vin , vol.29 , pp. 205-212
    • Teissedre, P.L.1    Waterhouse, A.L.2    Frankel, E.N.3
  • 41
    • 0001940873 scopus 로고
    • Interaction between anthocyanins, phenolic compounds and acetaldehyde and their significance in red wines
    • Timberlake, C.F., Bridle, P. (1976). Interaction between anthocyanins, phenolic compounds and acetaldehyde and their significance in red wines. Am. J. Enol. Vitic. 27: 97-105.
    • (1976) Am. J. Enol. Vitic. , vol.27 , pp. 97-105
    • Timberlake, C.F.1    Bridle, P.2
  • 42
    • 0034929908 scopus 로고    scopus 로고
    • Analysis of red wine phenolics: Comparison of HPLC and spectrophotometric methods
    • Vrhovsek, U., Mattivi, F., Waterhouse, A.L. (2001). Analysis of red wine phenolics: Comparison of HPLC and spectrophotometric methods. Vitis. 40: 87-91.
    • (2001) Vitis. , vol.40 , pp. 87-91
    • Vrhovsek, U.1    Mattivi, F.2    Waterhouse, A.L.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.