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Journal of Food Science and Technology

, Volume 55, Issue 12, pp 4994–5002 | Cite as

Estimation of polyphenols by using HPLC–DAD in red and white wine grape varieties grown under tropical conditions of India

  • R. G. SomkuwarEmail author
  • M. A. Bhange
  • D. P. Oulkar
  • A. K. Sharma
  • T. P. Ahammed Shabeer
Original Article
  • 178 Downloads

Abstract

Grapes are well known for their high content of phenolic compounds. Polyphenols are classified into flavonoids and non-flavonoids by their primary chemical structures of hydroxybenzene. Flavonoids mainly consist of anthocyanins, flavonoids, and flavonols whereas non-flavonoids include hydroxycinnamic and hydroxybenzoic acids. In the present study, sixteen phenolic compounds from ten red and nine white grape wine varieties were quantified using high-performance liquid chromatography. Gallic acid, Vanillic acid, Rutin hydrate, Ellagic acid, Chlorogenic acid, Sorbic acid, Catechin hydrate, Epicatechin, p-coumaric acid, Quercetin, Myricetin, Kaempferol, Piceatannol, and Resveratrol were major compounds found in red wine grapes. Among the varieties, Petit Verdot, Cabernet Franc showed maximum quantitative phenolics, whereas Cabernet Sauvignon, Niellucio, Cinsaut, and Syrah showed least quantitative phenolics in grape berries. Phenolic profile of white wine grapes showed lower concentration of phenolics than that of red wine grapes. The variety Gros Meseng showed maximum phenolics followed by Sauvignon, while the variety Colombard and Chenin Blanc showed least phenolics.

Keywords

Non-flavonoids Flavonoids Hydroxycinnamic acid Stilbenes, and wine grapes 

Notes

Acknowledgements

The authors are thankful to the Director General of Agriculture, Food Processing, and Territorial Policies of the Ministry of Agriculture and Fisheries, Government of France for providing the planting material to carry out research work on the evaluation of wine varieties under Pune condition. The Director, ICAR-NRC Grapes, Pune also deserves for sincere thanks for providing the guidance and required facilities for carrying out the research.

Supplementary material

13197_2018_3438_MOESM1_ESM.doc (1.4 mb)
Supplementary material 1 (DOC 1439 kb)

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Copyright information

© Association of Food Scientists & Technologists (India) 2018

Authors and Affiliations

  • R. G. Somkuwar
    • 1
    Email author
  • M. A. Bhange
    • 1
  • D. P. Oulkar
    • 1
  • A. K. Sharma
    • 1
  • T. P. Ahammed Shabeer
    • 1
  1. 1.ICAR-National Research Center for GrapesPuneIndia

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