Fast quantitative determination of phenolic compounds in grape juice by UPLC-MS: method validation and characterization of juices produced with diferent grape varieties.

• Autor(a) principal: CANEDO-REIS, N. A. P.
• Data de Publicação: 2020
• Outros Autores: GUERRA, C. C., SILVA, L. F. da, WETZSTEIN, L. C., JUNGES, C. H., FERRÃO, M. F., BERGOLD, A. M.
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
• Texto Completo: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1127099; https://doi.org/10.1007/s11694-020-00706-8
• topic: Quantification analysis; Method validation; Vitis Labrusca; Food composition; Grape juice; Phenolic compounds

Abstract A fast method for the simultaneous quantitative determination of 16 phenolic compounds in grape juice by UPLC-MS was developed and validated. Run time was 4.5!min and the method proved to be specific, linear (r > 0.9961), precise (RSD < 5%), accurate (recovery range was under ± 5%) and sensitive with a limit of detection ranging from 0.45 to 35.34!"g L&#8722;1 and limit of quantification ranging from 1.35 to 107.08!"g L&#8722;1. The validated method was used to characterize 49 grape juice samples which were produced with different grape varieties. Anthocyanins were the compounds present in the highest amounts on the analyzed samples and BRS-Violeta was the cultivar that presented the highest quantity of phenolic compounds in its juice. Exploratory analysis of the obtained results from the characterization of grape juice samples was performed and a tendency to form groups according to the grape variety used in the elaboration of each juice was observed. Results confirmed that the UPLC-MS method is effective and suitable for the determination of phenolic compounds in grape juice. Keywords Food composition!· Grape juice!· Vitis labrusca L.!· Phenolic compounds!· Quantification analysis!· Method validation