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Solid-phase extraction versus matrix solid-phase dispersion: Application to white grapes.

M S Dopico-García¹, P Valentão, A Jagodziñska

¹REQUIMTE-Serviço de Farmacognosia, Faculdade de Farmácia, Universidade do Porto, R. Aníbal Cunha 164, 4050-047 Porto, Portugal.

|March 29, 2008

Summary

The solid liquid extraction-solid phase extraction (SL-SPE) method is preferred for analyzing white grapes over matrix solid-phase dispersion (MSPD). This approach effectively differentiates grape varieties and origins based on phenolic compounds and organic acids.

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The Terroir Concept Interpreted through Grape Berry Metabolomics and Transcriptomics

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Published on: October 5, 2016

Area of Science:

Agricultural Chemistry
Analytical Chemistry
Food Science

Background:

Accurate analysis of phenolic compounds and organic acids in grapes is crucial for quality assessment.
Conventional methods for extracting these compounds can be complex and time-consuming.
Matrix solid-phase dispersion (MSPD) offers a potential alternative for simplified extraction.

Purpose of the Study:

To compare the efficacy of matrix solid-phase dispersion (MSPD) with a solid liquid extraction-solid phase extraction (SL-SPE) method for extracting phenolic compounds and organic acids from white grapes.
To analyze the impact of grape variety and geographical origin on the profile of these compounds in "Vinho Verde" grapes.
To develop a robust analytical strategy for characterizing grape samples.

Main Methods:

Comparison of MSPD and SL-SPE extraction techniques for phenolic compounds and organic acids.
Analysis of 20 white grape samples from 10 varieties and 4 locations in Minho, Portugal.
Application of Principal Component Analysis (PCA) to phenolic compounds, organic acids, and global data.
Utilisation of Stepwise Linear Discriminant Analysis (SLDA) for classification based on origin and variety.

Main Results:

The SL-SPE method yielded higher extraction levels for phenolic compounds and organic acids compared to MSPD.
PCA of phenolic compounds explained 77.9% of variability, distinguishing varieties by flavonol derivatives or epicatechin content.
A significant effect of sample origin on compound profiles was observed.
SLDA achieved 100% correct classification for origin and 70% for variety.

Conclusions:

The SL-SPE method is superior for the comprehensive analysis of phenolic compounds and organic acids in white "Vinho Verde" grapes.
Grape variety and origin are key factors influencing the chemical profiles of these compounds.
PCA and SLDA are effective tools for characterizing and differentiating grape samples based on their chemical composition.