Determination of biologically active compounds in wines using overpressured-layer chromatography
Csomos, E. | Simon-Sarkadi, L. (University of Technology and Economics, Budapest (Hungary). Dept. of Biochemistry) | Katay, Gy. | Kiraly-Veghely, Zs. | Diofast, L. | Tyihak, E.
Twenty five hungarian wine varieties were studied regarding biologically active compounds such as resveratrol, biogenic amines, total polyphenols and free amino acids. Simple and efficient OPLC methods were used for separation and quantification of first two compounds and amino acid analyser was used for determination of free amino acids. There were significant differences between red and white wines only in the case of resveratrol and of total polyphenol content. Negative correlation was found between resveratrol of beneficial activity and tyramine content.
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