Levels of Flavan-3-ols in French Wines

French wines are abundant sources of phenolic compounds. The content of several catechins, i.e., (+)-catechin, (−)-epicatechin, dimers B1, B2, B3, and B4, trimers C1, and trimer 2 (T2), of 160 French wines was determined by HPLC with UV detection. Red wines (n = 95) were found to have high levels of...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 1999-10, Vol.47 (10), p.4161-4166
Main Authors: Carando, Stéphane, Teissedre, Pierre-Louis, Pascual-Martinez, Laurence, Cabanis, Jean-Claude
Format: Article
Language:English
Subjects:
Antioxidants - analysis
Biflavonoids
Biological and medical sciences
Catechin - analysis
chemical composition
Chromatography, High Pressure Liquid
Fermented food industries
flavanols
Flavonoids - analysis
Food industries
France
Fundamental and applied biological sciences. Psychology
General pharmacology
high performance liquid chromatography
Humans
Medical sciences
Pharmacognosy. Homeopathy. Health food
Pharmacology. Drug treatments
Proanthocyanidins
procyanidin dimers
procyanidin trimers
procyanidins
red wines
rose wines
Spectrophotometry, Ultraviolet
white wines
Wine - analysis
wines
Wines and vinegars
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Summary:French wines are abundant sources of phenolic compounds. The content of several catechins, i.e., (+)-catechin, (−)-epicatechin, dimers B1, B2, B3, and B4, trimers C1, and trimer 2 (T2), of 160 French wines was determined by HPLC with UV detection. Red wines (n = 95) were found to have high levels of catechins, ranging from 32.8 to 209.8 mg/L (mean concentration 114.5 mg/L) for (+)-catechin, from 22.1 to 130.7 mg/L (mean concentration 75.7 mg/L) for (−)-epicatechin, from 7.8 to 39.1 mg/L (mean concentration 25.4 mg/L) for B1, from 18.3 to 93 mg/L (mean concentration 47.4 mg/L) for B2, from 21.4 to 215.6 mg/L (mean concentration 119.6 mg/L) for B3, from 20.2 to 107.2 mg/L (mean concentration 81.9 mg/l) for B4, from 8.6 to 36.9 mg/L (mean concentration 26.3 mg/L) for C1, and from 26.7 to 79.3 mg/L (mean concentration 67.1 mg/L) for T2. White and rosé wines (n = 57 and n = 8) were found to have low levels of (+)-catechin (mean concentrations 9.8 and 10.6 mg/L, respectively) and (−)-epicatechin (mean concentrations 5.3 and 6.5 mg/L, respectively). These data provide a basis for the epidemiological evaluation of catechin intake by the consumption of French wine. Keywords: Wine; antioxidant; flavonoid; (+)-catechin; (−)-epicatechin; procyanidin dimers; procyanidin trimers
ISSN:0021-8561
1520-5118
DOI:10.1021/jf9810564