Journal of Hygienic Engineering and Design Original scientific paper UDC 663.253:547.565]:543.544.5.068.7 HPLC DETERMINATION OF TWELVE POLYPHENOLS: APPLICATION IN WINE ANALYSIS Ivelina Deseva1*, Elena Koleva1, Dasha Mihaylova2 1Department of Analytical Chemistry and Physical Chemistry, University of Food Technologies, Maritza Blvd. 26, 4002 Plovdiv, Bulgaria 2Department of Biotechnology, University of Food Technologies, Maritza Blvd. 26, 4002 Plovdiv, Bulgaria *e-mail:
[email protected] Abstract 1. Introduction Plant polyphenols have longtime attracted scientific As a large group of naturally occurring secondary me- attention thanks to their biological activities. There- tabolites polyphenols are largely found in plants and fore, polyphenols identification is important part of beverages. They comprise a wide variety of diverse their analysis. In this regard, an HPLC method for simul- structures, classified in two main classes: non-flavo- taneous identification of 12 polyphenols in wine was noids (particularly phenolic acids, stilbenes, and lig- modified and validated. nans) and flavonoids, which are all characterized by the presence of basic C -C -C skeleton. The presence The following validation parameters were evaluated: 6 3 6 of plant polyphenols is correlated with various bene- linearity, precision (intraday and interday repeatabili- ficial effects for human body. Thus, the increased con- ty), limit of detection (LoD), and limit of quantification sumption of polyphenol-rich foods and beverages is (LoQ), recovery. The optimized high performance liq- associated with a reduction of cardiovascular diseases uid chromatography (HPLC) method has been ap- [1 - 3] also with: anti-obesity, anti-diabetic, anti-hyper- plied in the analyses of 12 phenolic compounds in 4 tensive, anti-hyperlipidemic and anti-inflammatory commercials and 2 homemade red wines.