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Título

Analysis of phenolic compounds in Spanish Albrariño and Portuguese Alvarinho and Loureiro wines by capillary zone electrophoresis and high-performance liquid chromatography

AutorAndrade, Paula B.; Oliveira, M. Beatriz; Seabra, Rosa M.; Ferreira, Margarida A.; Ferreres, Federico ; García-Viguera, Cristina
Palabras claveWhite wine
Albariño
Alvarinho
Loureiro
Phenolic compounds
Capillary zone electrophoresis
High-performance liquid chromatography
Characterization
Fecha de publicación4-may-2001
EditorJohn Wiley & Sons
CitaciónElectrophoresis 22(8): 1568-1572 (2001)
ResumenThe concentration of different phenolic compounds was measured in Spanish Albariño and Portuguese Alvarinho and Loureiro white wines by capillary zone electrophoresis (CZE), in order to characterize them. Although all samples presented the same qualitative pattern (characterized by tyrosol; (-)-epicatechin; syringic acid; ferulic acid; p-coumaric acid; caffeic acid, gallic acid; 3,4-dihydroxybenzoic acid; cis-coumaroyl tartaric acid (COUTA); trans-COUTA; trans-caffeoyl tartaric acid (CAFTA), and hydroxycinnamic esters), some quantitative differences were observed. When samples were analyzed by high-performance liquid chromatography (HPLC), in order to compare the results obtained by both techniques, no significant qualitative or quantitative differences were obtained. Nevertheless, CZE proved to be a more convenient technique for the routinary analyses of these wines, due to better separation of the different compounds, better peak shapes, and higher speed than HPLC.
Descripción5 pages, 2 figures, 3 tables.
Versión del editorhttp://dx.doi.org/10.1002/1522-2683(200105)22:8<1568::AID-ELPS1568>3.0.CO;2-K
URIhttp://hdl.handle.net/10261/18158
DOI10.1002/1522-2683(200105)22:8<1568::AID-ELPS1568>3.0.CO;2-K
ISSN0173-0835
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