Phenols, analysis

The express method of phenolic compounds determination was designed. It is based on heterogeneous azo-coupling reaction of phenols, which different extracts of fresh raw material contain, with aryldiazonium salts grafted on the silica surface. We can carry out phenols analysis on-site, as formation of immobilized azocompounds leads to a drastic change in the sorbent s color. Thus, we pui pose a new method, that allows to indicate herb phenols in aqueous and non-aqueous medias and to compare it with a well-known Folin-Ciocalteau method. 

Salagoity-Auguste, M.H. and Bertrand, A., Wine phenolics — analysis of low molecular weight components by high performance liquid chromatography, J. Set Food Agric., 35, 1241, 1984. 

Singleton and Esau (I) reviewed the methods for phenol analysis of wine. They pointed out that study would be greatly advanced if one could determine the total content of phenolic substances and express it in such a way that analysis of subclasses of phenols could be related to the original total and a balance sheet could be obtained. One could then say, for example, this wine has a total phenolic content of 1200 mg/liter calculated as gallic acid, and of that total, cinnamic acid derivatives account for 200 mg/liter, anthocyanins for 300 mg/liter, other small flavonoids for 200 mg/liter, and condensed tannins complete the total with 500 mg/liter of gallic acid equivalent. To accomplish this, the total phenol analysis not only must meet ordinary criteria of reproducibility and precision, but it also must be based on chemical relationships such that fractions determined separately can be converted to units of the total. Of course when clearcut fractionation can be accomplished by... 

Slinkard, K. and Singleton, V.L. 1977. Total phenol analysis Automation and comparison with manual methods. Am. J. Enol. Vitic. 28 49-55. 

Most HPLC applications used for phenolic analysis simply allow the room temperature to determine the operating temperature of the column, but elevated temperatures of between 30°C and 40°C are often applied for phenolics and derivatives in apples (14), carrots (15), apple juice (6,13), bilberry juice (16), and for cis-trans isomers of caffeic and p-coumaric acids in wines (17). Generally, a change in temperature has only a minor effect on band spacing in reversed-phase HPLC and has essentially no effect in normal-phase separations. Thermostatic control of the column temperature is generally recommended to provide reproducible retention. 

Since phenolic compounds occur in many fruits and most of them contribute to color and taste, phenolic analysis of fruits has been an active research area, especially in apple, grape, and citrus fruits and their products, such as juice, cider, and wine. 

For fruits and their products, HPLC techniques for phenolics have been used to study the effect of processing, concentration, and storage on the phenolic composition of juices as well as a potential precursor for an off-flavor compound in juices. Phenolic analysis has been further applied to the detection of economic adulteration and especially to verify the authenticity of fruit juices. This is especially important when cheaper fruits can be added to more expensive ones in a fraudulent manner. In most fruits, the nonanthocyanin flavonoids consist mainly of flavonols and flavanols, with trace amounts of flavones. Glycosides are the predominant forms present. These most often are separated by reversed-phase HPLC on Cl8 columns with gradients consisting of acidified H20 and ACN, MeOH, or EtOH. 

Two predominant phenolic compounds (neochlorogenic and chlorogenic acids) in prunes and prune juice can be analyzed by reversed-phase HPLC with diode array detection along with other phenolic compounds (65). Phenolic compounds were extracted from prunes with methanol and aqueous 80% methanol and analyzed by HPLC. Ternary-gradient elution (a) 50 mM NaH4H2P04, pH 2.6, (b) 80% acetonitrile/20% (a), and (c) 200 mM phosphoric acid, pH 1.5, was employed for an 80-min run time. Four wavelengths were monitored for quantitation 280 nm for catechins and benzoic acids, 316 nm for hydroxycinnamates, 365 nm for flavonols, and 520 nm for anthocyanins. Phenolic analysis of pitted prune extract is presented in an HPLC chromatogram in Fig. 9, which is based on work done by Donovan and Waterhouse (65). 

However, due to the artifacts resulting from oxidation, hydrolysis of esters or ethers, or isomerization of phenolics during pretreatment of wines, as well as due to the low recovery rates of some phenolics, analysis of wine phenolics via direct injection of the filtered wine into the chromatographic column is often selected (80,82-84). For the red wine and musts (80), which were injected directly into the HPLC without sample preparation, a ternary-gradient system was often employed for phenolic compounds. Twenty-two phenolic compounds, including 10 anthocyanins, were analyzed from red wine. The separation of cinnamic acid derivatives (313 nm),... 

The high demand for authentic vanilla extract as a flavoring agent has resulted in frequent attempts at adulteration. An HPLC method for the quantitation of coumarins as an adulterant in a variety of vanilla flavorings, using a 10-yu.m /xBondapak Cl8 column with MeOH-HzO (40 60, v/v) as the mobile phase, was proposed (156). Phenolic analysis could be used further for the detection of mixtures of fruits in jams (157). The phenolics present in different commercial jams of apricot, plum, peach, strawberry, sour orange, apple, and pear have been compared and the characteristic compounds for each different jam identified for potential use as marker compounds. 

JP Roggero, P. Archier, S Coen. Wine phenolic analysis via direct injection enhancement of the method. J Liquid Chromatogr 14 533-538, 1991. 

JP Roggero. Wine phenolic analysis via direct HPLC injection. Am Lab (Jan) 12D-12G, 1997. 

Samples collected for total phenolics analysis by distillation are preserved with sulfuric acid to stop bacterial degradation and oxidation. 

Voznakova and Popl [43,44] departed from the usual approach to phenol analysis by gas chromatography made by earlier workers, ie direct injection gas chromatography or solvent extraction followed by gas chromatography. These workers described a method for determining phenol, o-cresol and 2,6-xylenol in water in which the phenols are sorbed... 

Brett flavor in wine The question still remains what is "Brett" flavor Results from our initial work indicates that "Brett" aroma in wine is a complex mixture of odor-active compounds, including acids, alcohols, aldehydes, ketones, esters, and phenolics. Analysis by gas chromatography-olfactometry revealed two predominate odor-active compounds responsible for the Brett flavor in the wines studied isovaleric acid and a second unknown compound other identified odor-active compounds included 2-phenyl ethanol, isoamyl alcohol, cis-2-nonenal, trans-2-nonenal, B-damascenone, ethyl decanoate, guaiacol, 4-ethyl guaiacol, 4-ethyl phenol. Our findings are a snapshot into the much larger picture know as Brett flavor. Ultimately this preliminary investigation requires the descriptive analyses of many more wines to know what odor active compounds describe the flavor know as "Brett". 

C,M,apoM,nalo,nalox Par,4-amino-phenol Analysis pharmaceuticals Lichrosorb Si60 10 Mm 250x2.1 CH Cl -Me0H-n-hexane-NH40H(232 44 86... 

Walker, J. (1988) Relative sensitivity of algae, bacteria, invertebrates and fish to phenol analysis of 234 tests conducted for more than 149 species. Toxicity Assessment, 3, 415 147. 

A study from 1989 looked at the viability of dorsal skin flaps (on guinea pigs) subjected in vivo to transposition and suture immediately followed by a single application of phenol (Baker s solution) and 24-hour occlusive tape dressing. Thirty-six skin flaps were raised and sutured back into place, and only 18 were treated with phenol. Analysis of the results clearly shows that combining a surgical lift and phenol at the same time of operation is not a wise choice, as the average necrosed surface area without phenol was 3.1 cm, compared with 6.3 cm for the peeled flaps. 

Non specific UV range Other phenols analysis range (260-350 nm) Nitro-phenolsanalysis range (350-500 nm)... 

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