Determination of Quercetin, Gallic Acid, Resveratrol, Catechin and Malvidin in Brazilian Wines Elaborated in the Vale do São Francisco Using Liquid?Liquid Extraction Assisted by Ultrasound and GC-MS

FÁBIO DE SOUZA DIAS; M. FERNANDA SILVA; J. M. DAVID

FOOD ANALYTICAL METHODS

SPRINGER

Lugar: Berlin; Año: 2012

1936-9751

Abstract In this work, a fast and simple methodology has been applied for the determination of gallic acid, resveratrol, catechin and malvidin in Brazilian wines by gas chromatography? mass spectrometry. The procedure included a stage of ultrasound-assisted liquid?liquid extraction and subsequent derivatization with N,O-bis(trimethylsilyl)trifluoroacetamide (BSTFA) and GC-MS analysis. The limit of detection varied from 0.41 to 1.18 mgL−1 in all the analytes. The relative standard deviations calculated for 8.0 and 20 mgL−1 were 1.90 and 0.82 % for gallic acid, 3.08 and 1.22 % for catechin, 1.30 and 0.44 % for malvidin, 1.50 and 0.53 % for resveratrol, and 1.41 and 0.61 % for quercetin. The developed methodology was applied for the analysis of red wine samples collected in the São Francisco region, Bahia state, Brazil. Quercetin concentration varied from 2.4 to 3.0 mg L−1, gallic acid 21.4?56.3 mgL−1, resveratrol 1.5?5.9 mg L−1, malvidin 15.3?32.2 mgL−1, and catechin 11.71? 18.2 mgL−1. The obtained concentrations are in agreement with those reported in the literature.