DBPapers
DOI: 10.5593/SGEM2014/B61/S25.049

EFFECT OF RIPENING ON PHENOLIC COMPOUND OF VITIS VINIFERA L. SEED GRAPES FROM MURFATLAR VINEYARD DETERMINED BY A SIMPLE HPLC/DAD METHOD

A. Popescu, N. Matei, G. Pavalache
Wednesday 1 October 2014 by Libadmin2014

References: 14th International Multidisciplinary Scientific GeoConference SGEM 2014, www.sgem.org, SGEM2014 Conference Proceedings, ISBN 978-619-7105-20-9 / ISSN 1314-2704, June 19-25, 2014, Book 6, Vol. 1, 351-358 pp

ABSTRACT
The aim of this research is to determine the polyphenolic compounds in grape seeds during ripening of three different varieties by a HPLC/DAD method.
Grape seeds from three different varieties (Pinot Noir, Coarna neagra, Cabernet
Sauvignion) were collected in August and September 2012, during three different times of ripening, from Murfatlar, Constanta district, Romania. The seed extracts were obtained with ethanol 50% after two different extractions: maceration 7 days at room temperature, 6h reflux. A HPLC system (Agilent 1100/1200) with quaternary pump, DAD, autosampler and 5μm Zorbax Eclipse XDB-C18 (250 x 4,6mm, Agilent Technologies) column, was used for analysis of phenolic compounds. Also, total polyphenol content was determined spectrometrically using Folin-Ciocalteus method. The absorbance was measured at 725 nm in UV-VIS spectrophotometer Jasco V-630. HPLC analysis of seed extracts showed that all extracts contain high levels of total phenolic compounds. The following phenolic compounds were founded: trans resveratrol, cis resveratrol, chlorogenic acid, caffeic acid, cinnamic acid, vanillin, gallic acid. The retention times were between 0.990±0.025minutes for gallic acid and 15.867±0.007minutes for cinnamic acid. The amount of polyphenols in grape seeds reaches the value of 8523.66mg ellargic acid/100g product of Cabernet Sauvignon grape variety. Polyphenol content varies according to ripening period and depends on the extraction method. The content of resveratrol, one of the most known polyphenol compound, varies depending on the method of extraction and ripening period.

Keywords: phenolic compound, grape seeds, HPLC/DAD method.