01949naa a2200301 a 450000100080000000500110000800800410001910000250006024502250008526000090031052009840031965000250130365000240132865000110135265000280136365000080139165000100139965300240140965300160143365300210144970000200147070000260149070000190151670000200153570000260155570000200158177300460160120664872019-05-06       2017    bl uuuu     u00u1 u    #d1 aPADILHA, C. V. da S.  aRapid determination of flavonoids and phenolic acids in grape juices and wines by RP-HPLC/DADbMethod validation and characterization of commercial products of the new Brazilian varieties of grape.h[electronic resource]  c2017  aA method for rapid determination of phenolic compounds by reversed-phase high-performance liquid chromatography (RP-HPLC), using a new column of faster resolution was validated and used to characterize commercial products produced with new grape Brazilian varieties of Northeast of Brazil. The in vitro antioxidant activity was also measured. The method showed linearity (R &gt 0.9995), good precision (CV% &lt 2.78), recovery (91.8?105.1%) and limits of detection (0.04?0.85 mg L-1 ) and quantification (0.04?1.41 mg L-1 ) according to other methods previously published with the difference of a run time of only 25 min. The results obtained in the characterization of the samples differed for juices and wines from other world regions, mainly because of the high values of (-)-epigallocatechin and trans-caftaric acid. The products analyzed showed high antioxidant activity, especially the wine samples with values higher than those from wines of different regions of the world  aAntioxidant activity  aBioactive compounds  aGrapes  areactive oxygen species  aUva  aVinho  aCompostos bioativos  aSuco de uva  aVitis labrusca L1 aMISKINIS, G. A.1 aSOUZA, M. E. A. O. de1 aPEREIRA, G. E.1 aOLIVEIRA, D. de1 aBORDIGNON-LUIZ, M. T.1 aLIMA, M. dos S.  tFood Chemistrygv. 228, p. 101-115, 2017.