Table 1.
HPLC method validation parameters for the determination of six individual phenolic compounds in blackberry wine.
| Parameter | Gallic Acid | Chlorogenic Acid | Caffeic Acid | p-Coumaric Acid | Cinnamic Acid | trans-Resveratrol |
|---|---|---|---|---|---|---|
| tR [min] | 9.67 | 37.81 | 39.45 | 52.61 | 99.20 | 89.33 |
| λmax [nm] | 272.3 | 328.2 | 325.4 | 311.1 | 280.3 | 307.2 |
| λquant [nm] | 280 | 323 | 323 | 313 | 280 | 280 |
| Calibration interval [mg/L] |
1–40 | 0.25–10 | 0.50–20 | 0.50–20 | 0.50–20 | 0.50–20 |
| Calibration line (n = 6) |
y = 1.0764x − 0.2043 | y = 0.9439x − 0.1605 | y = 1.9619x − 0.1292 | y = 2.9848x − 0.0560 | y = 3.2168x − 0.0040 | y = 1.7736x − 0.2210 |
| Correlation coefficient (n = 5) |
0.9998 | 0.9990 | 0.9990 | 0.9991 | 0.9994 | 0.9996 |
| LOD [mg/L] | 0.071 | 0.064 | 0.096 | 0.038 | 0.046 | 0.135 |
| LOQ [mg/L] | 0.235 | 0.213 | 0.165 | 0.084 | 0.101 | 0.450 |
| Intra-day precision standard solution RSD [%] (n = 10) |
0.64 | 1.27 | 1.38 | 1.51 | 0.92 | 1.12 |
| Intra-day precision BW sample RSD [%] (n = 10) |
0.69 | 1.47 | 1.60 | 1.60 | - | 1.89 |
tR—retention time; λmax—wavelength of maximum absorbance of the compound; λquant—wavelength for the quantitative analyses of the compound; LOD—limit of detection; LOQ—limit of quantitation; RSD—relative standard deviation; BW—blackberry wine.