Rapid method for resveratrol determination by HPLC with electrochemical and UV detection in wines

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F04%3A00012875" target="_blank" >RIV/60461373:22330/04:00012875 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Rapid method for resveratrol determination by HPLC with electrochemical and UV detection in wines

Original language description

The study describes an improved version of the reverse-phase-HPLC method.To determine free resveratrol isomers,the method uses isocratic elution and electrochemical detection with the use of a glassy working electrode at a potential of 0.75 V.The e .ectsof important factors -such as the isomerization of standard resveratrol solution in di .used daylight and its dependence on temperature or resveratrol isomerization in wine samples -were investigated.The equilibrium between trans -and cis -isomer was achieved after a 5-h exposure to the daily di .used light and it was not signi .cantly in .uenced by the temperature (30 -60 _ .Linearity was obtained in the concentration range from 0.01 to 10 mgl 1 .The detection limit (S =N ? 3)was 3 l 1 for trans -resveratrol and 15 l 1 for cis -resveratrol.The trans -and cis -resveratrol were determined in selected Czech red and white wines and in the extract from Vitis vinifera plant.The concentration of trans -resveratrol ranged from 0.7 to 11 mg l

Czech name

Stanovení resveratrolu pomocí HPLC s elektrochemickou a UV detekcí

Czech description

Studie popisuje upravenou metodu HPLC metody na reverzní fázi. Pro stanovení trans- a cis-formy resveratrolu byla použita isokratická eluce s elektrochemickou a UV detekcí. Byl zkoumán průběh izomerace roztoku resveratrolu na denním světle a závislost průběhu izomerace na teplotě. Rovnováhy mezi trans- a cis izomerem bylo dosaženo po 5 hodinách expozice a nebyl zjištěn významný vztah k teplotě (30 -60°C). linearita byla dosažena v rozmezí koncentrací 0,01 - 10 mg l-1. Detekční limit byl 3 g l-1 pro trans-resveratrol a 15 g l-1 pro cis-resveratrol. Trans- a cis-resveratrol byl stanovován ve vybraných červených a bílých vínech z České republiky a v extraktech z rostliny Vitis vinifera. Koncentrace trans-resveratrolu se pohybovala v rozmezí 0.7 - 11 mg l-1, a u cis-resveratrolu od 0.6 do 5.1 mg l-1.

Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

EI - Biotechnology and bionics

OECD FORD branch

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Project

<a href="/en/project/GA525%2F99%2F1338" target="_blank" >GA525/99/1338: Resveratrol as biological active compound and its significance for human health</a><br>

Continuities

Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2004

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Food Chemistry

ISSN

0308-8146

e-ISSN

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Volume of the periodical

87

Issue of the periodical within the volume

87

Country of publishing house

BE - BELGIUM

Number of pages

8

Pages from-to

151-158

UT code for WoS article

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EID of the result in the Scopus database

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