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dc.contributor.authorVural, Nilüferen_US
dc.contributor.authorYalçınçıray, Özlemen_US
dc.date.accessioned2022-01-04T12:20:30Z
dc.date.available2022-01-04T12:20:30Z
dc.date.issued2021en_US
dc.identifier.citationVURAL N,YALÇINÇIRAY Ö (2021). Development and Validation of a Simple RP-HPLC-PDA Method for Determination of 18 Polyphenols in Grape Juice and Red Wine. Türk Tarım - Gıda Bilim ve Teknoloji dergisi, 9(8), 1599 - 1605. Doi: 10.24925/turjaf.v9i8.1599-1605.4586en_US
dc.identifier.issn2148-127X
dc.identifier.urihttps://doi.org/10.24925/turjaf.v9i8.1599-1605.4586
dc.identifier.urihttps://hdl.handle.net/20.500.12294/2918
dc.description.abstractAccording to the trend of a healthy eating awareness trend, having a potential benefit on humanhealth, some polyphenols like flavonoids, resveratrol, hydroxy-stilbenes, and phenolic acids are inthe spotlight. Grapes, and one of the most widespread grape product wine; are among the bestsources of these polyphenols. In this study, a highly specific, susceptible, and easy chromatographicmethod was brought out and validated to determine 18 polyphenols in grape and red wines. For thisaim, an HPLC-PDA was used, and the separation was accomplished on an RP-ODS4 column. Themethod comprised of a mobile gradient phase consisting of A solution (acetic acid in water, pH2.00) and a mixture of the solution A – acetonitrile (20:80, v/v), at a flow rate of 1.0 ml/min, andPDA detection was carried out at 260,280, 320, and 360 nm. According to the results, it can be saidthat the program indicated good linearity over the range of 1-40 mg L−1 of phenolics with r2>0.99.The recovery of the 18 phenolics ranges from 83.17% to 119.88% at red wines and 88.20% to117.83% at grape juices. The method is well precise, with the relative standard deviation (RSD) ofthe average concentration of the phenolic compounds are ranges from 1.22% to 2.02% at red winesand 1.01% to 2.56% at grape juices.en_US
dc.language.isoengen_US
dc.publisherTürk Tarım - Gıda Bilim ve Teknoloji Dergisien_US
dc.relation.ispartofTürk Tarım - Gıda Bilim ve Teknoloji Dergisien_US
dc.identifier.doi10.24925/turjaf.v9i8.1599-1605.4586en_US
dc.identifier.doi10.24925/turjaf.v9i8.1599-1605.4586
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.rightsAttribution-NoDerivs 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-nd/3.0/us/*
dc.subjectPolyphenolic Profileen_US
dc.subjectWineen_US
dc.subjectGrapeen_US
dc.subjectHPLC-PDAen_US
dc.subjectIn-House Method Validationen_US
dc.titleDevelopment and Validation of a Simple RP-HPLC-PDA Method for Determination of 18 Polyphenols in Grape Juice and Red Wineen_US
dc.typearticleen_US
dc.departmentGüzel Sanatlar Fakültesi, Gastronomi ve Mutfak Sanatlarıen_US
dc.authorid0000-0001-9033-1935en_US
dc.identifier.volume9en_US
dc.identifier.issue8en_US
dc.identifier.startpage1599en_US
dc.identifier.endpage1605en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US


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