Fast Determination of Phenolic Compounds in Brazilian Wines from Vale do Sa˜o Francisco Region by CE

Abstract

Six phenolic compounds were separated and determined by capillary zone electrophoresis in red wine from Brazil’s region Vale do Sa˜o Francisco with total analysis time of 12 min. The limit of detections varied from 1.59 to 2.24 mg L-1. The relative standard deviations (for n = 6) varied from 0.28 to 3.50 %. The red wine samples analyzed were bought in the local market and the phenolic compound recoveries were in the range of 98–101 %. The concentrations of gallic acid in the samples of wines varied from 16.0 to 42.0 mg L-1, caffeic acid (3.16–5.18 mg L-1), syringic acid (5.73–13.0 mg L-1), kaempferol (2.32–4.33 mg L-1), quercetin (1.68–4.03 mg L-1), myricetin (7.52–25.1 mg L-1). The concentrations found agree with data reported in the literature.