RT Journal Article
SR Electronic
T1 Identification and Quantitation of Ellagic Acid in Muscadine Grape Juice
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 43
OP 47
DO 10.5344/ajev.1990.41.1.43
VO 41
IS 1
A1 Boyle, John A.
A1 Hsu, Limei
YR 1990
UL http://www.ajevonline.org/content/41/1/43.abstract
AB Muscadine grape juice will occasionally produce a sediment upon standing for long time periods. In order to seek approaches to elimination of this sediment, it was necessary first to identify it and then to quantitate the material responsible. The sediment was identified through various chemical and spectrophotometric means as ellagic acid. This material could be separated, identified, and quantitated in juice by using HPLC. A simple spectrophotometric assay also sufficed for quantitation. Different juice sources contained highly variable amounts of ellagic acid.