Monitoring the total phenolic/antioxidant levels in wine using flow injection analysis with acidic potassium permanganate chemiluminescence detection

• Published in: Analytica chimica acta 2003-12, Vol.499 (1), p.47-56
• Main Authors: Costin, Jason W., Barnett, Neil W., Lewis, Simon W., McGillivery, Duncan J.
• Format: Article
• Language: English
• Subjects: Analytical chemistry; Biological and medical sciences; Chemical and thermal methods; Chemiluminescence; Chemistry; Exact sciences and technology; Fermented food industries; Flow injection analysis; Food industries; Fundamental and applied biological sciences. Psychology; Spectrometric and optical methods; Wine phenolics; Wines and vinegars
• ISSN: 0003-2670; 1873-4324
• DOI: 10.1016/S0003-2670(03)00551-8

Flow injection methodology is described for the estimation of the total phenolic content of wine using acidic potassium permanganate chemiluminescence detection. Selected simple phenolic compounds including quercetin, rutin, catechin, epicatechin, ferulic acid, caffeic acid, gallic acid, 4-hydroxycinnamic acid and vanillin elicited analytically useful chemiluminescence with detection limits ranging between 4×10 −10 and 7×10 −7 M. A comparison between the chemiluminescence methodology and other total phenol/antioxidant assays, used by the food and beverage industry, resulted in a good correlation. The chemiluminescence detection was found to be selective with minimal interferences being observed from the non-phenolic components in wine. Analysis of 12 different wines showed that the chemiluminescence method was a rapid way to estimate their antioxidant or total phenolic content.