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ABSTRACT
A methodology employing reversed-phase high-performance liquid chromatography (RP-HPLC) was developed and validated for simultaneous determination of five phenolic compounds in red wine. The chromatographic separation was carried out in a C18 column with water acidify with acetic acid (pH 2.6) (solvent A) and 20% solvent A and 80% acetonitrile (solvent Bγ as the mobile phase. The validation parameters included: selectivity, linearity, range, limits of detection and quantitation, precision and accuracy, using an internal standard. All calibration curves were linear (R2 > 0.999) within the range, and good precision (RSD < 2.6%) and recovery (80 – 120%) was obtained for all compounds. This method was applied to quantify phenolics in red wine samples from Santa Catarina State, Brazil, and good separation peaks for phenolic compounds in these wines were observed.
CHAPTER ONE
INTRODUCTION
1.1 BACKGROUND OF THE STUDY
Wine and especially the red wine are known to have beneficial health effect due to its content of phenolic compounds. Their concentration in influenced by many factors, therefore the determination of the amount of individual phenolic compounds is an important issue. (Golaberg et al, 1999). The investigation of unstable phenolic compounds, from the flavonoid family, was possible using a sensitive and selective coupled gas chromatography mass spectrometer system. The analysis was done on derivatized (silylated) wine extracts from two different types of wine-red and white wine-belonging to the same region from Romanica (Tang et, al 2007). Using this method it was possible to identity two major flavonoid compounds as well as five minor compounds belonging also to the class of polyphenols. In the present paper the concentration of the free polyphenoil compounds detected is presented and the main ion fragments appearing in the mass spectrum of cathechin are discussed, tool (Soleas and Goldberg, 1999). a comparative study, of the results on red and white wine samples was made. In the last time there is a large interest for natural antioxidants contained in food stuff and wine (Lan, JY and Tang, 2007). The antioxidant activity is mainly attributed to the occurrence of phenolic compounds in foods and beverages. The phenolic compounds are known to be beneficial for human health, (Shaken et, al. 2006), due to their radical scavenging activities, which may contribute to preventing atherosclerosis inflammatory disease. They also can manifest antimicrobial and immune modulatory effects, as well as stimulate DNA repair in prostate cancer cells, (BOSISIO and BUSCIALA, 2004). Beverages especially red wines are a rich source of phenolic compounds, which may act to prevent lipid oxidation as dietary antioxidant, (Dell Agli et, al. 2004). The last decade’s studies show that phenolic compounds constituted or red wine have a beneficial health effect these compound also contribute to the color and sensory properties of wine.
Most phenolic compounds belong to the class of polyphenols, having several hydroxyl groups attached to the aromatic benzene rings. They appears as secondary metabolites in plants having a protecting role against pathogens and contributing to the chemical defense of the plants (Paidey et, al. 2009).
1.2 STATEMENT OF THE PROBLEM
Wine phenolics are structurally diverse from simple molecules to oligomer and polymers usually designated as tannins. They have an important impact on the organoleptic properties of wines, that’s why their analysis and quantification are of primordial importance, the extraction of phenolics from wines is the first step involved in the analysis therefore, this study seek to examine the photochemical screening and titrimetry determination of phenol in wine.
1.3 PURPOSE OF THE STUDY
The objective of this study is to analyze the photochemical screening of phenol in wine. Specifically,
The screening and determination of phenol in wines (red and white wine).
To extract wine using phenolic compounds.
To investigate the health benefit of wines.
1.4 SIGNIFICANCE OF THE STUDY
The significance of the study lies in the fact that the choice of wine for the maintenance of human health, and the functions and benefit of some phenolic compounds known as photochemical. Hence, this study provide or show cases of the photochemical screening and determinant of wines.
1.5 SCOPE OF THE STUDY
To study the photochemical screening of wine using phenol as a determinant, constituting difference types of wine. Their concentration is influenced by many factors, therefore the determination of the amount of individual phenolic compounds is an important issue. His view provides a summary of evolution of analysis of polyphenols from wine and extracts.
1.6 DEFINITION OF TERMS
The following terms are to be defined for better understanding;
Phenol: These are white chemical that are mostly dissolved in water.
Phenolic: These are compound that are most abundantly secondary metabolites present in the plant kingdom.
Anthocyanins: These are water soluble vascular pigments that, depending on their PH. May appear red, purple, or blue.
Tannins: A Yellowish or brownish substance found in the bark of some tress and the fruit of many plants, used especially in making leather.
Wine Extract: Red wine, that contains a substance called resveratrol that, offer good health.
Flavonoids: Plant chemicals (diverse group of photo nutrients found in most fruit).