Qualitative and Quantitative Analysis of Phenolic Acids using High Performance Liquid Chromatography (HPLC) from Organic and Conventional Grapes

  • Claudiu-Ioan BUNEA
  • Nastasia POP
  • Anca BABEȘ
  • Mihai LUNG
  • Daniela HODOR
  • Florentina CIOBANU
  • Andrea BUNEA
Keywords: HPLC, organic farming, phenolic acids, wine and table grapes

Abstract

Organic farming is currently practiced world wide and involve plants which are cultivatedwithout using synthetic pesticides, herbicides or fertilizers and promotes biodiversity, biologicalcycles and improve the product quality. Qualitative and quantitative analysis of phenolic acids usinghigh performance liquid chromatography (HPLC) from four table grape varieties (‘Timpuriu de Cluj’,‘Chasselas doré’, ‘Napoca’ and ‘Muscat Hamburg’) and five wine grape varieties (‘Aromat de Iași’,‘Traminer roz’, ‘Riesling Italian’, ‘Fetească regală’ and ‘Muscat Ottonel’) cultivated in organic andconventional systems were studied. The phenolic acids identified from grape skin samples were:gentisic acid, caffeic acid, p-coumaric acid, ferulic acid, o-coumaric acid, resveratrol and quercetin.For all varieties analized the concentrations of ferulic acid, resveratrol and quercetin were higher inconventional grapes than in organic ones (except ‘Timpuriu de Cluj’). Among the varieties analyzedwe can distinguish the variety ‘Napoca’, which achieved the highest concentrations of ferulic acid(12.1±1.1mg/kg-organic; 14.9±1.3mg/kg-conventional), resveratrol (4.9±0.5 mg/kg-organic; 5.3±0.8mg/kg-conventional) and quercetin (16.0±0.8mg/kg-organic; 16.0±1.3mg/kg-conventional) followedat significant differences by ‘Muscat Hamburg’and ‘Timpuriu de Cluj’.
Published
2012-12-09