Abstract
Stilbenes belong to the group of non-flavonoid phenolic compounds. Resveratrol is the main stilbene present in grapes and wines. Many analytical methods have been reported for the determination of resveratrol in wine, which are primarily based on chromatographic techniques like high-performance liquid chromatography (HPLC), capillary electrophoresis (CE), and gas chromatography (GC). This chapter presents a liquid-liquid extraction method for stilbenes in grapes. The analytical methodology here presented, carried out by HPLC-MS, can be used both for grapes and wine.
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Boido, E., Curbelo, R., Rodríguez, L., Davyt, D., Dellacassa, E., Fariña, L. (2023). Stilbene Identification and Quantitation by High-Performance Liquid Chromatography Coupled with Mass Spectrometry (HPLC-MS). In: Machado de Castilhos, M.B. (eds) Basic Protocols in Enology and Winemaking. Methods and Protocols in Food Science . Humana, New York, NY. https://doi.org/10.1007/978-1-0716-3088-4_10
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DOI: https://doi.org/10.1007/978-1-0716-3088-4_10
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