Application of a reversed-phase HPLC method for quantitative p-coumaric acid analysis in wine

Dominique Salameh, Cédric Brandam, Toufic Rizk, Roger Lteif, Pierre Strehaiano
2010 OENO One  
<p style="text-align: justify;"><strong>Aims</strong>: This paper presents a rapid chromatographic method to monitor the concentration of p-coumaric acid in wine and in bioconversion studies.</p><p style="text-align: justify;"><strong>Methods and results</strong>: RP-HPLC method was validated in synthetic wine medium and in natural red wine. Mobile phase composition was water 77%, acetonitrile 23%. Formic acid was added to control pH at 3.5. The flow was 0.7 mL/min and the temperature 30 °C.
more » ... mperature 30 °C. The detection was done using UV at 305 nm. The linearity range was validated between 0.5 and 15 mg/L. The resolution was respectively 5.35 and 2.99. The detection and quantification limits were 0.01 mg/L and 0.04 mg/L. This method was used to study p-coumaric acid bioconversion into 4-ethylphenol and 4-vinylphenol, and to study this acid adsorption in enological conditions.</p><p style="text-align: justify;"><strong>Conclusions</strong>: This paper presented a simple HPLC method to monitor the concentration of p-coumaric acid in synthetic media and natural wine. It was used to study the p-coumaric acid bioconversion rates and mechanism.</p><p style="text-align: justify;"><strong>Significance and impact of the study</strong>: This method is useful to monitor p-coumaric acid concentration, which helps to predict amounts of 4-ethylphenol or 4-vinylphenol that can be produced in wine. This method can be helpful to control undesirable phenolic flavors potential in wine.</p>
doi:10.20870/oeno-one.2010.44.2.1465 fatcat:gfkzszntjrdencn6e7kyd6wvsy