Rapid determination of flavonoids and phenolic acids in grape juices and wines by RP-HPLC/DAD: Method validation and characterization of commercial products of the new Brazilian varieties of grape.

Detalhes bibliográficos
Autor(a) principal: PADILHA, C. V. da S.
Data de Publicação: 2017
Outros Autores: MISKINIS, G. A., SOUZA, M. E. A. O. de, PEREIRA, G. E., OLIVEIRA, D. de, BORDIGNON-LUIZ, M. T., LIMA, M. dos S.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
Texto Completo: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1066487
Resumo: A 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 > 0.9995), good precision (CV% < 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
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spelling Rapid determination of flavonoids and phenolic acids in grape juices and wines by RP-HPLC/DAD: Method validation and characterization of commercial products of the new Brazilian varieties of grape.Vitis labrusca LBioactive compoundsAntioxidant activityreactive oxygen speciesA 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 > 0.9995), good precision (CV% < 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 worldCarla Valéria da Silva Padilha, a Instituto Federal do Sertão Pernambucano, Departamento de Tecnologia em Alimentos, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim São Paulo, CEP 56314-520 Petrolina, PE, Brazil; Gabriela Aquino Miskinis, a Instituto Federal do Sertão Pernambucano, Departamento de Tecnologia em Alimentos, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim São Paulo, CEP 56314-520 Petrolina, PE, Brazil; Marcelo Eduardo Alves Olinda de Souza, a Instituto Federal do Sertão Pernambucano, Departamento de Tecnologia em Alimentos, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim São Paulo, CEP 56314-520 Petrolina, PE, Brazil; GIULIANO ELIAS PEREIRA, CNPUV; Débora de Oliveira, Universidade Federal de Santa Catarina, Departamento de Engenharia Química e de Alimentos, Campus Trindade, Trindade, 88040-900 Florianópolis, SC, Brazil; Marilde Terezinha Bordignon-Luiz, Universidade Federal de Santa Catarina, Departamento de Ciência e Tecnologia de Alimentos, Rod. Admar Gonzaga 1346, Itacorubi, 88034-001 Florianópolis, SC, Brazil; Marcos dos Santos Lima, a Instituto Federal do Sertão Pernambucano, Departamento de Tecnologia em Alimentos, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim São Paulo, CEP 56314-520 Petrolina, PE, Brazi.PADILHA, C. V. da S.MISKINIS, G. A.SOUZA, M. E. A. O. dePEREIRA, G. E.OLIVEIRA, D. deBORDIGNON-LUIZ, M. T.LIMA, M. dos S.2017-03-07T11:11:11Z2017-03-07T11:11:11Z2017-03-0720172019-05-06T11:11:11Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleFood Chemistry, v. 228, p. 101-115, 2017.http://www.alice.cnptia.embrapa.br/alice/handle/doc/1066487enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2017-08-16T04:17:16Zoai:www.alice.cnptia.embrapa.br:doc/1066487Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542017-08-16T04:17:16Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false
dc.title.none.fl_str_mv Rapid determination of flavonoids and phenolic acids in grape juices and wines by RP-HPLC/DAD: Method validation and characterization of commercial products of the new Brazilian varieties of grape.
title Rapid determination of flavonoids and phenolic acids in grape juices and wines by RP-HPLC/DAD: Method validation and characterization of commercial products of the new Brazilian varieties of grape.
spellingShingle Rapid determination of flavonoids and phenolic acids in grape juices and wines by RP-HPLC/DAD: Method validation and characterization of commercial products of the new Brazilian varieties of grape.
PADILHA, C. V. da S.
Vitis labrusca L
Bioactive compounds
Antioxidant activity
reactive oxygen species
title_short Rapid determination of flavonoids and phenolic acids in grape juices and wines by RP-HPLC/DAD: Method validation and characterization of commercial products of the new Brazilian varieties of grape.
title_full Rapid determination of flavonoids and phenolic acids in grape juices and wines by RP-HPLC/DAD: Method validation and characterization of commercial products of the new Brazilian varieties of grape.
title_fullStr Rapid determination of flavonoids and phenolic acids in grape juices and wines by RP-HPLC/DAD: Method validation and characterization of commercial products of the new Brazilian varieties of grape.
title_full_unstemmed Rapid determination of flavonoids and phenolic acids in grape juices and wines by RP-HPLC/DAD: Method validation and characterization of commercial products of the new Brazilian varieties of grape.
title_sort Rapid determination of flavonoids and phenolic acids in grape juices and wines by RP-HPLC/DAD: Method validation and characterization of commercial products of the new Brazilian varieties of grape.
author PADILHA, C. V. da S.
author_facet PADILHA, C. V. da S.
MISKINIS, G. A.
SOUZA, M. E. A. O. de
PEREIRA, G. E.
OLIVEIRA, D. de
BORDIGNON-LUIZ, M. T.
LIMA, M. dos S.
author_role author
author2 MISKINIS, G. A.
SOUZA, M. E. A. O. de
PEREIRA, G. E.
OLIVEIRA, D. de
BORDIGNON-LUIZ, M. T.
LIMA, M. dos S.
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv Carla Valéria da Silva Padilha, a Instituto Federal do Sertão Pernambucano, Departamento de Tecnologia em Alimentos, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim São Paulo, CEP 56314-520 Petrolina, PE, Brazil; Gabriela Aquino Miskinis, a Instituto Federal do Sertão Pernambucano, Departamento de Tecnologia em Alimentos, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim São Paulo, CEP 56314-520 Petrolina, PE, Brazil; Marcelo Eduardo Alves Olinda de Souza, a Instituto Federal do Sertão Pernambucano, Departamento de Tecnologia em Alimentos, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim São Paulo, CEP 56314-520 Petrolina, PE, Brazil; GIULIANO ELIAS PEREIRA, CNPUV; Débora de Oliveira, Universidade Federal de Santa Catarina, Departamento de Engenharia Química e de Alimentos, Campus Trindade, Trindade, 88040-900 Florianópolis, SC, Brazil; Marilde Terezinha Bordignon-Luiz, Universidade Federal de Santa Catarina, Departamento de Ciência e Tecnologia de Alimentos, Rod. Admar Gonzaga 1346, Itacorubi, 88034-001 Florianópolis, SC, Brazil; Marcos dos Santos Lima, a Instituto Federal do Sertão Pernambucano, Departamento de Tecnologia em Alimentos, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim São Paulo, CEP 56314-520 Petrolina, PE, Brazi.
dc.contributor.author.fl_str_mv PADILHA, C. V. da S.
MISKINIS, G. A.
SOUZA, M. E. A. O. de
PEREIRA, G. E.
OLIVEIRA, D. de
BORDIGNON-LUIZ, M. T.
LIMA, M. dos S.
dc.subject.por.fl_str_mv Vitis labrusca L
Bioactive compounds
Antioxidant activity
reactive oxygen species
topic Vitis labrusca L
Bioactive compounds
Antioxidant activity
reactive oxygen species
description A 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 > 0.9995), good precision (CV% < 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
publishDate 2017
dc.date.none.fl_str_mv 2017-03-07T11:11:11Z
2017-03-07T11:11:11Z
2017-03-07
2017
2019-05-06T11:11:11Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv Food Chemistry, v. 228, p. 101-115, 2017.
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1066487
identifier_str_mv Food Chemistry, v. 228, p. 101-115, 2017.
url http://www.alice.cnptia.embrapa.br/alice/handle/doc/1066487
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.source.none.fl_str_mv reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
instname_str Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron_str EMBRAPA
institution EMBRAPA
reponame_str Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
collection Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
repository.name.fl_str_mv Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
repository.mail.fl_str_mv cg-riaa@embrapa.br
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