Comparison of Methods for Determination of Polyphenols in Wine by HPLC-UV / VIS , LC / MS / MS and Spectrophotometry

  • Vesna Weingerl, Matija Strli, Drago Ko
  • Published 2009
Phenolic antioxidants are usually grouped into flavonoids and non-flavonoids, according to their structure. With regard to the tannic character, phenolic antioxidants are further subdivided to tannic phenols and non-tannic phenols. Collectively, these compounds contribute to the high antioxidant capacity of wine. In this work, we compare determination of… CONTINUE READING