Chromatographic Detection of Rutin in the Aromatic and Semi Aromatic Romanian Autochthonous Musts Variety

Ecaterina Lengyel; Letiţia Oprean; Diana Stegărus; Ramona Iancu; Daniela Sandru; Dan Mutu; Irina Geana; Ovidiu Tiţa

doi:10.2478/aucft-2014-0005

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Chromatographic Detection of Rutin in the Aromatic and Semi Aromatic Romanian Autochthonous Musts Variety

Acta Universitatis Cibiniensis. Series E: Food Technology

Volume 18 (2014): Issue 1 (June 2014)

By: Ecaterina Lengyel, Letiţia Oprean, Diana Stegărus, Ramona Iancu, Daniela Sandru, Dan Mutu, Irina Geana and Ovidiu Tiţa

Open Access

|Jan 2015

Abstract

The aim of the present essay is the detection of the phenolic rutin compound, a phenolic compound with antioxidant properties, in musts coming from autochthonous variety. The detection and quantification of the rutin has been carried out through chromatographic methods HPLC, resulting the identification in three must variety, Sauvignon blanc (SB), Feteasca regala (FR), Pinot noir (PN), coming from Recas vineyard. The obtained values have been situated between 1.828 ng/l for Feteasca Regala and 200.945 mg/L for Sauvignon blanc.

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Articles in this issue

DOI: https://doi.org/10.2478/aucft-2014-0005 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496

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Language: English

Page range: 47 - 52

Published on: Jan 27, 2015

Published by: Lucian Blaga University of Sibiu

In partnership with: Paradigm Publishing Services

Publication frequency: 2 issues per year

Keywords:

rutin,

phenolic compounds,

musts,

HPLC

Related subjects:

Industrial chemistry,

Industrial chemistry, other,

Food science and technology

© 2015 Ecaterina Lengyel, Letiţia Oprean, Diana Stegărus, Ramona Iancu, Daniela Sandru, Dan Mutu, Irina Geana, Ovidiu Tiţa, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Volume 18 (2014): Issue 1 (June 2014)