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Wednesday, April 22 • 8:40am - 9:00am
Determining the Gallic Acid Concentrations in Red Wines using Reverse Phase HPLC with UV-Detection

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Polyphenols are a form of antioxidants which consist of a three-membered flavan ring system that bind to metal cations inhibiting the cations’ ability of binding to DNA and producing free radicals. Such free radicals are known to cause neurodegenerative and cardiovascular diseases. Wine, resulting from fermenting the grape with their skin components, contains polyphenols. Due to the pigment within the skin of the grape used in fermentation, red wine has higher amounts of these polyphenols and the amount and type of polyphenols within red wine has been shown to decrease the amount of cholesterol in the blood. However, it has been shown that iron-deficiency anemia may arise, have worsened symptoms, or maybe prolonged when red wines is consumed that contain the polyphenol gallic acid. This study utilizes refurbished High Performance Liquid Chromatographs (HPLC) with Ultraviolet (UV) detection to measure the gallic acid polyphenol in red wines because red wines decrease risks of neurodegenerative and cardiovascular diseases yet the gallic acid molecule increases the risk of chronic anemia. The research involved creating an efficient mobile phase and a method of extracting, measuring and analyzing gallic acid concentrations in three different types of red wines known for having high resveratrol concentrations, and analyzing iron binding by gallic acid. The study found there was variance among different brands of the same type of red wine and variance among red wine types when analyzed using HPLC with UV detection.


Wednesday April 22, 2015 8:40am - 9:00am PDT
123 Zeis Hall

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