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Related Experiment Videos

In-line pressurized-fluid extraction-solid-phase extraction for determining phenolic compounds in grapes.

Miguel Palma1, Zulema Piñeiro, Carmelo G Barroso

  • 1Departamento de Química Analítica, Facultad de Ciencias, Universidad de Cádiz, Puerto Real, Spain. miguel.palma@uca.es

Journal of Chromatography. A
|September 19, 2002
PubMed
Summary

A novel pressurized-fluid extraction method coupled with solid-phase extraction efficiently extracts phenolic compounds from grapes. This technique provides clean extracts with high recovery rates for most compounds, enhancing analysis.

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Area of Science:

  • Analytical Chemistry
  • Food Chemistry
  • Phytochemistry

Background:

  • Phenolic compounds in grapes are crucial for wine quality and possess health benefits.
  • Efficient extraction methods are needed to accurately analyze these compounds.
  • Existing methods may lack selectivity or require extensive sample clean-up.

Purpose of the Study:

  • To develop and validate a new in-line pressurized-fluid extraction (PFE) coupled with solid-phase extraction (SPE) method.
  • To optimize extraction parameters (solvents, pressure, temperature) for phenolic compounds from grapes.
  • To assess the method's efficiency, selectivity, and reproducibility for real samples.

Main Methods:

  • A dual-stage extraction process using water and methanol under an inert atmosphere.

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  • Pressurized-fluid extraction (PFE) parameters were systematically varied.
  • Solid-phase extraction (SPE) was used for in-line clean-up of extracts.
  • Method reproducibility was evaluated using spiked standards and actual grape samples.

    • Main Results:

    • Quantitative recovery of most phenolic compounds was achieved in the second (methanolic) extract.
    • Gallic acid, a polar compound, was found in both extracts.
    • Cinnamic esters (caftaric acid, cis- and trans-coutaric acids) were exclusively detected in the methanolic extract.
    • The method demonstrated good reproducibility with relative standard deviations (RSD) generally below 5% for standards and acceptable levels for grape samples (6-11%).

    Conclusions:

    • The coupled PFE-SPE method offers an efficient and clean approach for extracting phenolic compounds from grapes.
    • The two-stage solvent system allows for differential extraction, aiding in compound characterization.
    • The method's robustness and reproducibility make it suitable for routine analysis in food and wine chemistry.