ABSTRACT
A reversed phase liquid chromatography-DAD method is proposed for analysis of major non-flavonoid phenolic compounds in wines. The method employed a mixture of acetic acid, water and methanol as eluents and was used to evaluate the impact of malolactic fermentation in low molecular phenolic compounds. The wines analyzed underwent different treatments, like the addition of a pectolytic enzyme or lysozyme, and the way malolactic fermentation was carried out-spontaneously or with the inoculation of two different commercial lactic bacteria. The main result observed was the disappearance of hydroxycinnamoyltartaric acids and the increase of resultant free forms, regardless the way malolactic fermentation was carried out.
Subject(s)
Chromatography, High Pressure Liquid/methods , Fermentation , Lactates/metabolism , Malates/metabolism , Phenols/analysis , Lactobacillaceae , Molecular Weight , Wine/analysisABSTRACT
Sea sand disruption method (SSDM) and matrix solid phase disruption (MSPD) were compared to solid-liquid extraction (SLE) for extraction of phenolic compounds from the Ficus carica leaves. Statistical treatment, ANOVA-single factor, was used to compare the extraction yields obtained by these methods, and for the majority of the extracted compounds, significantly higher yields were obtained by the solid disruption methods. Both solid disruption methods are faster and ecologically friendly, but the sea sand method was more reproducible (RSD < 5% for most compounds), and was also the least expensive method. Recoveries above 85% were obtained for chlorogenic acid, rutin, and psoralen using the sea sand extraction method.
