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Am. J. Enol. Vitic. 41:3:204-206 (1990)
Copyright © 1990 by the American Society for Enology and Viticulture.
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Isolation and HPLC Determination of Phenolic Compounds in Red Grapes

J. Oszmianski 1 and C. Y. Lee 2

1 Agricultural University, 50-375 Wroclaw, Norwida 25, Poland
2 NYSAES, Cornell University, Geneva, NY 14456.

A simple fractionation method was developed to analyze phenolic compounds other than anthocyanins in red grapes using HPLC. The methanol extract of Concord and de Chaunac grapes was passed through a preconditioned C18 SEP-PAK and phenolic compounds other than anthocyanins were selectively fractionated with ethyl acetate. Anthocyanins were eluted with MeOH-HCl and analyzed by a spectrophotometric method. Phenolics other than anthocyanins were analyzed by HPLC. This technique is easy to use and convenient for phenolic analysis in both white and red grapes.

Key words: polyphenols, red grapes, isolation, HPLC determination

Submitted on November 16, 1989






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Copyright © 1990 by the American Society for Enology and Viticulture.