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The optimized chromatographic method was carefully validated in terms of linearity, precision, accuracy and sensitivity. A high repeatability and a good stability of phenolics retention times (&lt;\u00a03%) were obtained, as well as relative peak area. Also high recoveries were achieved, over 80.3%. Polyphenols calibration curves showed a good linearity (<jats:italic>r<\/jats:italic><jats:sup>2<\/jats:sup> &gt;0.994) within test ranges. Detection limits ranged between 0.03 and 11.5 \u03bcg\/mL for the different polyphenols. A good repeatability was obtained, with intra\u2010day variations less than 7.9%. The described method was successfully applied to quantify several polyphenols in 26 samples of different kinds of wine (red, ros\u00e9 and white wines) from Madeira and Canary Islands. Gallic acid was by far the most predominant acid. It represents more than 65% of all phenolics, followed by <jats:italic>p<\/jats:italic>\u2010coumaric and caffeic acids. The major flavonoid found in Madeira wines was <jats:italic>trans<\/jats:italic>\u2010resveratrol. In some wines, (\u2013)\u2010epicatechin was also found in highest amount. Canary wines were shown to be rich in gallic, caffeic and <jats:italic>p<\/jats:italic>\u2010coumaric acids and quercetin.<\/jats:p>","DOI":"10.1002\/jssc.200800021","type":"journal-article","created":{"date-parts":[[2008,6,18]],"date-time":"2008-06-18T09:00:43Z","timestamp":1213779643000},"page":"2189-2198","source":"Crossref","is-referenced-by-count":58,"title":["Quantification of polyphenols with potential antioxidant properties in wines using reverse phase HPLC"],"prefix":"10.1002","volume":"31","author":[{"given":"Neuza","family":"Paix\u00e3o","sequence":"first","affiliation":[]},{"given":"Vanda","family":"Pereira","sequence":"additional","affiliation":[]},{"given":"Jos\u00e9 C.","family":"Marques","sequence":"additional","affiliation":[]},{"given":"Jos\u00e9 S.","family":"C\u00e2mara","sequence":"additional","affiliation":[]}],"member":"311","published-online":{"date-parts":[[2008,7,8]]},"reference":[{"key":"e_1_2_1_2_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.jpba.2006.04.002"},{"key":"e_1_2_1_3_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfca.2006.02.012"},{"key":"e_1_2_1_4_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2004.09.030"},{"key":"e_1_2_1_5_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2005.01.004"},{"key":"e_1_2_1_6_2","doi-asserted-by":"publisher","DOI":"10.1016\/0140-6736(93)90206-V"},{"key":"e_1_2_1_7_2","first-page":"535","volume":"50","author":"Stoclet J. 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