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. 2021 Mar 17;12(3):312. doi: 10.3390/mi12030312

Table 6.

Results of the determination of phenolic compounds in wine samples (red and white wine) using Fe₃O₄ nanoparticles modified CPE.

Samples Red Wine	Rutin Ip = 19.1695x + 0.0045, R² = 0.9992				Sinapic Acid Ip = 10.6158x + 0.1531, R² = 0.9995
	Added (mmol L⁻¹)	Found (mmol L⁻¹)	Recovery (%)	Relative Error	Added (mmol L⁻¹)	Found (mmol L⁻¹)	Recovery (%)	Relative Error
	0	Undetected	-	-	0	0.0002	-	-
	0.03	0.0294	98	±2	0.03	0.0295	98.33	±1.67
	0.05	0.0504	100.8	±0.8	0.05	0.0503	100.6	±0.6
Syringic acid Ip = 9.5979x + 0.198, R² = 1
	Added (mmol L⁻¹)	Found (mmol L⁻¹)	Recovery (%)	Relative Error
	0	0	-	-
	0.03	0.03	100	±0
	0.05	0.05	100	±0
Samples White Wine	Rutin Ip = 26.8763x + 0.0022, R² = 0.9999				Sinapic acid Ip = 19.2895x + 0.00995, R² = 0.9960
	Added (mmol L⁻¹)	Found (mmol L⁻¹)	Recovery (%)	Relative Error	Added (mmol L⁻¹)	Found (mmol L⁻¹)	Recovery (%)	Relative Error
	0	Undetected	-	-	0	Undetected	-	-
	0.03	0.0302	100.67	±0.67	0.03	0.0313	104.3	±4.33
	0.05	0.0499	99.8	±0.2	0.05	0.0492	98.4	±1.6
Syringic acid Ip = 19.7829x + 0.0047, R² = 0.9992
	Added (mmol L⁻¹)	Found (mmol L⁻¹)	Recovery (%)	Relative Error
	0	Undetected	-	-
	0.03	0.0306	102	±2
	0.05	0.0496	99.2	±0.8