6533b821fe1ef96bd127ba01

RESEARCH PRODUCT

Over-evaluation of total flavonoids in grape skin extracts containing sulphur dioxide

Antonio TirelliM SquadritoRocco Di StefanoOnofrio CoronaGiorgia Vento

subject

SorbentAnalytical ChemistryAcetoneAnthocyaninsAbsorbancechemistry.chemical_compoundPhenolsAcetoneSulfur DioxideVitisFlavonoidsChromatographyPlant ExtractsSolid Phase ExtractionExtraction (chemistry)WaterSettore AGR/15 - Scienze E Tecnologie AlimentariGeneral MedicineSolventchemistryProanthocyanidinSpectrophotometrySulphur dioxide Polyphenols Anthocyanins Flavonoids ProanthocyanidinsPolyphenolSeedsMethanolFood Science

description

Abstract Sulphur dioxide (SO 2 ) proved to increase absorbance at 280 nm of grape skin and seed extracts containing it, diluted with ethanol–HCl to assess total flavonoids and anthocyanins in the same analysis. Additional absorbance at 280 nm was also observed in acetone:H 2 O extracts, if the acetone had not completely evaporated before the extracts were diluted with a solvent. Flavonoids were correctly quantified in the extracts when SO 2 or acetone were removed by solid-phase extraction with a C 18 RP as sorbent and methanol as eluting solvent.

yearjournalcountryeditionlanguage
2015-04-01Food Chemistry
https://doi.org/10.1016/j.foodchem.2014.09.125