Analysis of polyphenolic compounds of different vinegar samples

  title={Analysis of polyphenolic compounds of different vinegar samples},
  author={M. C. G{\'a}lvez and Carmelo G. Barroso and Juan Antonio P{\'e}rez-Bustamante},
  journal={Zeitschrift f{\"u}r Lebensmittel-Untersuchung und Forschung},
ZusammenfassungEine Methode für die Bestimmung von niedrig-molekularen polyphenolischen Verbindungen in Essig-Proben wurde optimiert und an verschiedenen Essig-Typen angewandt. Ethylacetat wurde als Extraktionsmittel benutzt in Verbindung mit einem kontinuierlichen Rotationsextraktor. Das ermöglicht die gleichzeitige Extraktion von zwölf Proben. Die entsprechenden Extrakte wurden einer HPLC-Trennung unterzogen, wobei eine C18-Umkehrphasen-Säule unter Gradientelution angewandt wurde. Die… 
Phenols HPLC Analysis by Direct Injection of Sherry Wine Vinegar
Abstract Analysis of sherry wine vinegars using reverse phase HPLC and diode array detection, via direct injection is performed. The technique proved to be useful to study phenolic composition, the
Vinegar production from Citrus bergamia by-products and preservation of bioactive compounds
Processing citrus fruits results in significant amount of wastes; however, citrus by-products still contain high amounts of polyphenolic and other bioactive value-added compounds. In addition,
Study of the polyphenolic composition and antioxidant activity of new sherry vinegar-derived products by maceration with fruits.
The correlation analysis showed that the superoxide anion scavenger ability of the vinegars macerated, and thus their antioxidant activity, was highly correlated with several polyphenols, especially with naringin, hesperidin, neohes peridin and gentisic acid and not with the ascorbic acid content.
Electrochemical Determination of Antioxidant Capacity of Traditional Homemade Fruit Vinegars Produced with Double Spontaneous Fermentation
The use of traditional processes for the production of fruit vinegars proved to be very promising in terms of producing differentiated vinegars and, concomitantly, reaching high levels of health-promoting antioxidant capacities.
Isolation, Characterization, and RP-HPLC Estimation of P-Coumaric Acid from Methanolic Extract of Durva Grass (Cynodon dactylon Linn.) (Pers.)
In this study isolation of P-coumaric acid was achieved by preparative TLC and the compound thus isolated was characterised by UV, mass, and H(1) NMR spectral analysis and the isocratic RP-HPLC method was validated in pursuance of ICH guidelines.
Chemometric studies of vinegars from different raw materials and processes of production.
A major role of the volatile compounds in the differentiation of the vinegar samples according to their aging period in wood can be seen.
HPLC-DAD-MS and Antioxidant Profile of Fractions from Amontillado Sherry Wine Obtained Using High-Speed Counter-Current Chromatography
The antioxidant capacity (ABTS) of the obtained fractions was determined, revealing higher values in those fractions in which compounds such as gallic acid, protocatechuic acid), protocatechualdehyde, trans-caftaric Acid, syringic acid or isovanillin or tyrosol were present.
An electroanalytical method for brewing vinegar authentic identification
An electrochemical fingerprint-based methodology is described here for vinegar authentic identification. The commercial three-electrode system can be directly inserted into vinegar for voltammetric


Phenolic substances in grapes and wine, and their significance.
Quaderni della scuola di specializzazione in viticoltura ed enologia
  • Aceto
  • 1990
Modelo cin6tico aplicado a la fermentacidn ac6tica. Predicci6n de p6rdidas de rendimiento por evaporacidn
  • Tesina de Licenciatura. Universidad de Cfidiz
  • 1991
Veronelli I (1979) L'aceto
  • Edizioni AEB,
  • 1979