Extraction, purification, and determination by HPLC of quercetin in some Italian wines
In this paper, we report a simple method for the determination of quercetin, a typical antioxidant compound ubiquitously present in vegetable food products including grapes and wine. To this aim, 12 Italian wines were analyzed and the amount of quercetin was determined by high-performance liquid chromatography with ultraviolet detector. To reduce the interferences, a minimal sample preparation was performed on solid phase cartridge, then the samples were eluted through a narrow bore C18 column under gradient elution in less than 25 min. Nine wines were red and three white.