Determination of ellagic acid by capillary electrophoresis in Argentinian wines

FEDERICO JOSE VICENTE GOMEZ; M. FERNANDA SILVA; SPISSO; ADRIÁN

ELECTROPHORESIS

WILEY-V C H VERLAG GMBH

Lugar: Weinheim; Año: 2018 vol. 39 p. 1621 - 1627

0173-0835

Rising interest in ellagic acid (EA) present in functional foods is supported by itsantimutagenic, anticarcinogenic, antiviral, antibacterial and antioxidative effects. Thepresent approach presents for the first time the determination of ellagic acid andother phenolics in wines by miniaturized solid phase extraction prior to capillary zoneelectrophoresis (CZE) with UV. The extraction was performed using a home-made miniaturizedpipette tip column. The procedure allowed a significant reduction in conditioning/sample/washing/elution volumes. The effects of important factors affecting the extractionefficiency as well as electrophoretic performance were investigated to acquireoptimum conditions. The analytes were separated within 10 min with a BGE containing30 mmol/L sodium tetraborate 10% v/v MeOH pH 9.10. The optimized method was appliedto the determination of ellagic acid in commercial and pilot-scale wines. Indeed, thecontent of EA was correlatedwith viticultural parameters such as grape varietal, productionarea, and aging conditions (oak wood guard and glass bottle ward). In order to validate theresults, a comparison between the CZE and HPLC data was made