Determination of ellagic acid and related compounds in argentinian wines by pippette-tip solid-phase extraction followed by capillary electrophoresis with uv detection

Abstract

Ellagic acid (EA, 2,3,7,8-tetrahydroxybenzopyrano [5,4,3-cde]benzopyran-5-10-dione) is a flavonoid, dimeric derivative of gallic acid found in at least 46 fruits, including pomegranate, grape, raspberry, strawberry, and cranberry, and nuts. It has been reported to show different pharmacological effects, including chemoprevention and antioxidant, inhibition of tumorigenesis, antinociception and anti-inflammation, inhibition of anaphylactic reaction in vivo and in vitro, inhibition of lipopolysaccharide-induced prostaglandin E2 synthesis in human monocytes, antidepressant and also anxiolytic activities [1]. Among many analytical methods reported, HPLC is the most commonly used technique for the determination of EA [2]. The aim of this work was to develop a simple, reliable, fast and environmentally friendly method using pipette-tip SPE extraction followed by CZE-UV for EA and related phenolic compounds determination. The limit of detection (LOD) was 0.2 g/mL and the lineal range was 0.5 to 30 g/mL for EA. After validation, the method was applied to the analysis of varietal Argentinian wines from different productive regions with very promising results. It was found that EA content is affected by botanical origin and oenological processes.