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A simple method to separate red wine nonpolymeric and polymeric phenols by solid-phase extraction.

Manuel Pinelo1, V Felipe Laurie, Andrew L Waterhouse

  • 1Department of Viticulture and Enology, University of California, Davis, California 95616-8749, USA.

Journal of Agricultural and Food Chemistry
|April 13, 2006
PubMed
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A new solid-phase extraction method efficiently separates simple polyphenols and tannins in wine. This technique simplifies wine analysis and sample preparation for health studies.

Area of Science:

  • Food Chemistry
  • Analytical Chemistry

Background:

  • Polyphenols and tannins significantly impact wine's sensory qualities and health effects.
  • Existing methods for separating wine phenolic fractions are often complex, inefficient, and generate substantial waste.

Purpose of the Study:

  • To develop a simple, efficient solid-phase extraction (SPE) method for separating nonpolymeric and polymeric phenolic compounds in red wine.
  • To optimize critical variables for maximizing tannin recovery and separation efficiency (SE).

Main Methods:

  • Utilized C18 cartridges and three solvents with varying elution strengths.
  • Employed pH adjustments and a 2(3) full factorial experimental design to optimize the SPE process.
  • Investigated sequential elution of nonpolymeric phenols (phenolic acids, monomers, oligomers, anthocyanins) and polymeric phenols.

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Main Results:

  • Achieved high separation efficiency (SE) of approximately 90% using optimized conditions: 1 mL wine, 10% methanol/water, ethyl acetate, and 66% acetone/water.
  • The method demonstrated high separation efficiency when applied to fruit juices.
  • Successfully separated nonpolymeric phenols (e.g., anthocyanins) from polymeric phenolic fractions.

Conclusions:

  • The developed SPE method offers a simple, efficient, and low-waste alternative for phenolic compound separation in wine and juices.
  • This technique is valuable for sample purification before biological testing, mitigating interference from polymeric phenolics.
  • The optimized method enhances the analysis of wine's organoleptic profile and health-related compounds.