Fracassetti D., Lawrence N., Tredoux A.G.J., Tirelli A., Nieuwoudt H.H., Du Toit W.J.
Department of Food Science, Technology and Microbiology, University of Milan, Via G. Celoria 2, 20133 Milano, Italy; Institute for Wine Biotechnology, University of Stellenbosch, Private Bag X1, Matieland, Stellenbosch 7602, South Africa; Department of Viticulture and Oenology, University of Stellenbosch, Private Bag X1, Matieland, Stellenbosch 7602, South Africa
Fracassetti, D., Department of Food Science, Technology and Microbiology, University of Milan, Via G. Celoria 2, 20133 Milano, Italy; Lawrence, N., Institute for Wine Biotechnology, University of Stellenbosch, Private Bag X1, Matieland, Stellenbosch 7602, South Africa; Tredoux, A.G.J., Institute for Wine Biotechnology, University of Stellenbosch, Private Bag X1, Matieland, Stellenbosch 7602, South Africa; Tirelli, A., Department of Food Science, Technology and Microbiology, University of Milan, Via G. Celoria 2, 20133 Milano, Italy; Nieuwoudt, H.H., Institute for Wine Biotechnology, University of Stellenbosch, Private Bag X1, Matieland, Stellenbosch 7602, South Africa; Du Toit, W.J., Department of Viticulture and Oenology, University of Stellenbosch, Private Bag X1, Matieland, Stellenbosch 7602, South Africa
This research aimed at the development and validation of an ultra-performance liquid chromatography (UPLC) method for the quantification of glutathione (GSH) in grape juice and in white wine after derivatisation with para-benzoquinone. The phenolic compounds catechin and caffeic acid that occur in white wine and have antioxidant effects, are also quantified in the same analysis. Catechin is the basic monomeric unit of grape and wine tannins and caffeic acid, when esterified with tartaric acid, plays a relevant role in Grape Reaction Product (GRP) formation. The analytical method proposed showed good linearity, repeatability and intermediate repeatability, as well as high recovery (>85%). It was applied for the quantification of GSH, catechin and caffeic acid in South African juices (12) and white wines (43). This novel method will have a large impact on the time and costs of the analyses for the wine industry through enabling rapid routine quantification of GSH, catechin and caffeic acid. © 2011 Elsevier Ltd. All rights reserved.
