DETERMINATION OF ELLAGIC ACID AND RELATED COMPOUNDS IN ARGENTINIAN WINES BY PIPPETTE-TIP SOLID-PHASE EXTRACTION FOLLOWED BY CAPILLARY ELECTROPHORESIS WITH UV DETECTION

M. FERNANDA SILVA; ADRIAN SPISSO; FEDERICO J.V. GOMEZ

Simposio; 22nd Latin-American Symposium on Biotechnology, Biomedical, Biopharmaceutical, and Industrial Applications of Capillary Electrophoresis and Microchip Technology; 2016

Ellagic acid (EA, 2,3,7,8-tetrahydroxybenzopyrano [5,4,3-cde]benzopyran-5-10-dione) is aflavonoid, dimeric derivative of gallic acid found in at least 46 fruits, including pomegranate,grape, raspberry, strawberry, and cranberry, and nuts. It has been reported to show differentpharmacological effects, including chemoprevention and antioxidant, inhibition oftumorigenesis, antinociception and anti-inflammation, inhibition of anaphylactic reaction invivo and in vitro, inhibition of lipopolysaccharide-induced prostaglandin E2 synthesis inhuman monocytes, antidepressant and also anxiolytic activities [1]. Among many analyticalmethods reported, HPLC is the most commonly used technique for the determination of EA [2].The aim of this work was to develop a simple, reliable, fast and environmentally friendlymethod using pipette-tip SPE extraction followed by CZE-UV for EA and related phenoliccompounds determination. The limit of detection (LOD) was 0.2 g/mL and the lineal rangewas 0.5 to 30 g/mL for EA. After validation, the method was applied to the analysis of varietalArgentinian wines from different productive regions with very promising results. It was foundthat EA content is affected by botanical origin and oenological processes.