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Fast quantitative determination of phenolic compounds in grape juice by UPLC-MS: method validation and characterization of juices produced with different grape varieties

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Abstract

A fast method for the simultaneous quantitative determination of 16 phenolic compounds in grape juice by UPLC-MS was developed and validated. Run time was 4.5 min and the method proved to be specific, linear (r > 0.9961), precise (RSD < 5%), accurate (recovery range was under ± 5%) and sensitive with a limit of detection ranging from 0.45 to 35.34 μg L−1 and limit of quantification ranging from 1.35 to 107.08 μg L−1. The validated method was used to characterize 49 grape juice samples which were produced with different grape varieties. Anthocyanins were the compounds present in the highest amounts on the analyzed samples and BRS-Violeta was the cultivar that presented the highest quantity of phenolic compounds in its juice. Exploratory analysis of the obtained results from the characterization of grape juice samples was performed and a tendency to form groups according to the grape variety used in the elaboration of each juice was observed. Results confirmed that the UPLC-MS method is effective and suitable for the determination of phenolic compounds in grape juice.

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Data availability

The authors declare that the data supporting the findings of this study are available within the article and its supplementary information files. Additional raw data are available from the corresponding author on request.

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Acknowledgements

The authors would like to acknowledge the financial support from the Brazilian Coordination for the Improvement of Higher Education Personnel (CAPES—Coordenação de Aperfeiçoamento de Pessoal de Nível Superior) and Pharmaceutical Sciences Graduate Program of the Federal University of Rio Grande do Sul (PPGCF-UFRGS—Programa de Pós-Graduação em Ciências Farmacêuticas da Universidade Federal do Rio Grande do Sul). They are also grateful to the Brazilian Agricultural Research Corporation (Embrapa—Empresa Brasileira de Pesquisa Agropecuária) for providing laboratory infrastructure and grape juice samples.

Funding

The authors would like to acknowledge the financial support from the Brazilian Coordination for the Improvement of Higher Education Personnel (CAPES—Coordenação de Aperfeiçoamento de Pessoal de Nível Superior) and Pharmaceutical Sciences Graduate Program of the Federal University of Rio Grande do Sul (PPGCF-UFRGS—Programa de Pós-Graduação em Ciências Farmacêuticas da Universidade Federal do Rio Grande do Sul).

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Authors and Affiliations

  1. Programa de Pós-Graduação em Ciências Farmacêuticas, Faculdade de Farmácia, Universidade Federal do Rio Grande do Sul, Av. Ipiranga, 2752, Porto Alegre, RS, CEP 90610-000, Brazil

    Natalia Alejandra Pisoni Canedo-Reis & Ana Maria Bergold

  2. LACEM – Laboratório de Cromatografia e Espectrometria de Massas, Embrapa Uva e Vinho, Rua Livramento, 515, Bento Gonçalves, RS, CEP 95701-008, Brazil

    Celito Crivellaro Guerra, Letícia Flores da Silva & Luísa Carolina Wetzstein

  3. Tecnologia em Viticultura e Enologia, Instituto Federal do Rio Grande do Sul, Av. Osvaldo Aranha, 540, Bento Gonçalves, RS, CEP 95700-000, Brazil

    Luísa Carolina Wetzstein

  4. Programa de Pós-Graduação em Química, Instituto de Química, Universidade Federal do Rio Grande do Sul, Av. Bento Gonçalves, 9500, Porto Alegre, RS, CEP 91501-970, Brazil

    Carlos Henrique Junges & Marco Flôres Ferrão

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  1. Natalia Alejandra Pisoni Canedo-Reis
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Correspondence to Natalia Alejandra Pisoni Canedo-Reis.

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11694_2020_706_MOESM1_ESM.xlsx

Online Resource 1 Concentration of phenolic compounds, in mg L-1, in grape juice samples. <LOQ: under limit of quantification. ND: not detected. Each value represents mean (n=3) ± standard deviation. Compounds: cyanidin-3,5-diglucoside (CY); malvidin-3-O-glucoside (OE); malvidin-3,5-diglucoside (MA); peonidin-3,5-diglucoside (PE); (+)-catechin (CAT); (-)-epicatechin (EPI); (-)-epicatechin gallate (EG); (-)-epigallocatechin gallate (EGG); Procyanidin B1 (PB1); procyanidin B2 (PB2); taxifolin (T); kaempferol (K); myricetin (M); quercetin (Q); rutin (RU); trans-resveratrol (R) (XLSX 21 kb)

Online Resource 2 PC1 and PC2 scores for the grape juice samples studied (XLSX 11 kb)

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Canedo-Reis, N.A.P., Guerra, C.C., da Silva, L.F. et al. Fast quantitative determination of phenolic compounds in grape juice by UPLC-MS: method validation and characterization of juices produced with different grape varieties. Food Measure 15, 1044–1056 (2021). https://doi.org/10.1007/s11694-020-00706-8

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