Determining 1-kestose, nystose and raffinose oligosaccharides in grape juices and wines using HPLC: method validation and characterization of products from Northeast Brazil

  • Marcos dos Santos LimaEmail author
  • Polyana Campos Nunes
  • Bernadete de Lourdes de Araújo Silva
  • Carla Valéria da Silva Padilha
  • Thaís Helena Figueiredo do Bonfim
  • Tania Lucia Montenegro Stamford
  • Margarida Angélica da Silva Vasconcelos
  • Jailane de Souza Aquino
Original Article


The objective of this work was to validate a method for direct determination in grape juice and wine of 1-kestose, nystose and raffinose oligosaccharides by reversed-phase high-performance liquid chromatography with refractive index detection using a new type of RP-C18 column (150 × 4.6 mm, 4 µm) with polar end-capping. The validated methodology was also used to characterize grape juice and fine wine products from Northeastern Brazil; and presented suitable linearity, precision, recovery, limits of detection and quantification. The method presented good specificity, revealing that sugars, organic acids, and ethanol (the main interferences in refraction detection) did not influence the quantification of the studied oligosaccharides. The main oligosaccharide found was 1-kestose (approximately 50% of the samples), followed by raffinose (20% of the samples). The results obtained in this are an indication that grape juices and wines have the potential to be functional beverages in relation to the presence of prebiotics.


Fructooligosaccharides Food analysis Functional beverages Galacto-oligosaccharides Synergi™ hydro-RP C18 column 



This study was financed in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - Brasil (CAPES) - Finance Code 001. The authors thank the CAPES (Brazil) for a scholarship awarded to P.C. Nunes and T.H.F do Bonfim.

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.

Ethical approval

This article does not contain any studies with human participants or animals performed by any of the authors.

Informed consent

Informed consent was obtained from all individual participants included in the study.


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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  • Marcos dos Santos Lima
    • 1
    Email author
  • Polyana Campos Nunes
    • 2
  • Bernadete de Lourdes de Araújo Silva
    • 2
  • Carla Valéria da Silva Padilha
    • 1
  • Thaís Helena Figueiredo do Bonfim
    • 1
  • Tania Lucia Montenegro Stamford
    • 2
  • Margarida Angélica da Silva Vasconcelos
    • 2
  • Jailane de Souza Aquino
    • 3
  1. 1.Departamento de Tecnologia em AlimentosInstituto Federal do Sertão PernambucanoPetrolinaBrazil
  2. 2.Departamento de Nutrição, Centro de Ciências da SaúdeUniversidade Federal de Pernambuco – UFPERecifeBrazil
  3. 3.Departamento de Nutrição, Centro de Ciências da SaúdeUniversidade Federal da Paraíba – UFPBJoão PessoaBrazil

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