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Total polyphenolic compounds contents (TPC), total antioxidant activities (TAA) and HPLC determination of individual polyphenolic compounds in selected Moravian and Austrian wines

100%
Soyollkham B., Valášek P., Fišera M., Fic V., Kubáň V., Hoza I.
Open Chemistry
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2011
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vol. 9
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issue 4
677-687
EN
Wine samples (Grüner Veltliner (GV) and Zweigelt (ZW) from four different geographical regions of Austria and Czech Republic) were analyzed to determine their total phenolic content (TPC) by applying the Folin-Ciocalteau method, total antioxidant activity (TAA) by FRAP (ferric reducing antioxidant power) and DPPH (1,1-diphenyl-2-picryl-hydrazyl) assays, and to identify and quantify eleven phenolic compounds using a HPLC/UV-VIS method. [...]
2
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Comparison of solid-phase extraction sorbents for the fractionation and determination of important free and glycosidically-bound varietal aroma compounds in wines by gas chromatography-mass spectrometry

100%
Metafa M., Economou A.
Open Chemistry
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2013
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vol. 11
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issue 2
228-247
EN
A critical comparison was made of seven solid-phase extraction (SPE) sorbents for the fractionation and isolation of 21 important free and glycosidically-bound varietal volatile aroma compounds. The sample was subjected to SPE and the free aromatics were eluted with dichloromethane followed by elution of the glucoconjugates with methanol; after fractionation, the free fraction was analyzed directly by GC-MS while the sugar-bound fraction was enzymatically hydrolyzed to liberate the free compounds before analysis by GC-MS. The extraction efficiency for the free compounds was evaluated based on the analytes’ signal recovery and for the glycosidically-bound compounds in terms of the relative peak areas. The best results for both the free and bound fractions were obtained with the Isolute ENV+ resin. Following selection of the most efficient SPE material, a GC-MS method was validated (in terms of selectivity, linearity, limits of detection (LODs) and limits of quantification (LOQs), recovery, repeatability, within-laboratory reproducibility and uncertainty) for the quantitative determination of the free primary volatiles in white wines. Validation results are presented at 4 fortification levels (10, 50, 200 and 500 µL−1). Regarding linearity, the correlation coefficient of the matrix-matched calibration plots was ≥0.99 for all the compounds. The LOQs were in the range 0.6–17.5 µg L−1. Recoveries ranged from 61% to 120% while the% relative standard deviation of the within-laboratory reproducibility was in the range 1.3% to 17.7%. Finally, the% expanded uncertainty ranged from 3.1% to 40.3%. The method has been successfully applied to the analysis of 20 white wine samples. [...]
3
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On the determination of lead in wine by electrothermal atomic absorption spectrometry

100%
Karadjova I., Cvetković J., Stafilov T., Arpadjan S.
Open Chemistry
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2007
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vol. 5
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issue 3
739-747
EN
The parameters of analytical procedures developed for direct ETAAS determination of Pb in wine are discussed. Atomic absorption spectrometers based on transversal and longitudinal Zeeman effect, wall and integrated platform atomization with two main approaches: (i) measurements in the presence of modifier and (ii) measurements without using any modifier are compared. The optimal temperature programs are defined according to the pre-treatment and atomization curves constructed in the presence of different types of wines. For all investigated instrumental systems, 1:1 dilution of wine sample with 0.2 mol L−1 HNO3 is recommended. Matrix interferences observed, call for standard addition calibration method for Pb quantification in wines. The detection limit (3σ) achieved for wine diluted in the ratio of 1:1 varied from 0.8 to 1.9 μg L−1 depending on the instrument used. The relative standard deviation for the concentration range of 10 to 80 μg L−1 Pb in wine is typically between 4–8%. The accuracy of the analytical procedures recommended was confirmed by comparing the results obtained with those found for wine samples previously digested with HNO3-H2O2 mixture, by added/found method and by parallel analysis using different instruments. A total of 66 wine samples from different regions of Macedonia were analyzed. [...]
4
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Nutritional analysis and wine production potentials of Telfairia occidentalis (fluted pumpkin) leaves and Cucumis sativus L. (cucumber) using Baker’s and palm wine yeast strains

72%
Ebana R. U. B., Edet U. O., Anosike K. I., Etok C. A., Kanu T. O.
World News of Natural Sciences
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2019
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vol. 22
12-30
EN
Telfairia occidentalis leaves and Cucumis sativus (cucumber) are vegetables that grow best in Tropical countries like Nigeria and have good nutritional properties but are highly perishable. Both vegetables were evaluated for wine production singly and in composite forms using palm wine and Baker’s yeast strains. In addition to wine production, the vegetables were screened for phytochemicals, anti-nutrients and nutrients (proximate composition, elements and vitamins) using standard methodologies. Proximate composition (g/100g dry matter) revealed that T. occidentalis leaves had moisture content, ash, protein, fat, fibre and carbohydrate contents of 86.60±0.10, 5.72±0.02, 4.30±0.10, 0.97±0.02, 6.30±0.10 and 82.45±0.02, respectively. In contrast, Cucumis sativus had a moisture content, ash, protein, fat, fibre and carbohydrate contents of 96.75±0.01, 5.40±0.02, 13.50±0.02, 10.30±0.10, and 66.12±0.01, respectively. Both plants contained various phytochemicals, including alkaloids, glycosides, saponins, tannins, flavonoids, reducing compounds and polyphenol, but not anthraquinones and phlabotanins. However, on quantification, reducing compounds and polyphenol recorded the highest concentrations. Vitamins A and C were detected in both samples. C. sativus had high amounts of K, P, and Mg and moderate amounts of Ca, Na, Cu, Fe and Mg. T. occidentalis leaves had moderate amounts of Ca, Zn, Fe, Mg, Ca and Na. Anti-nutrients levels were all below allowable regulatory limits for vegetables. Density, pH and alcohol values ranged from 0.20 - 0.99, 0.30- 4.6 and 1.95 - 9.94%, respectively. Sensory evaluation of the wine samples showed that wine produced from 70% fluted pumpkin and 30% cucumber had the best scores in terms of acceptability, taste, aroma and appearance. Given the findings in the study, wine production using tropical vegetables could double as a viable alternative to tropical fruits and also help to curb post-harvest losses commonly experienced in the tropics.
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