Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1127099
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dc.contributor.authorCANEDO-REIS, N. A. P.
dc.contributor.authorGUERRA, C. C.
dc.contributor.authorSILVA, L. F. da
dc.contributor.authorWETZSTEIN, L. C.
dc.contributor.authorJUNGES, C. H.
dc.contributor.authorFERRÃO, M. F.
dc.contributor.authorBERGOLD, A. M.
dc.date.accessioned2020-11-27T09:02:32Z-
dc.date.available2020-11-27T09:02:32Z-
dc.date.created2020-11-26
dc.date.issued2020
dc.identifier.citationJournal of Food Measurement and Characterization, v. 35, n. 2, p. 63-75, 2020.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1127099-
dc.descriptionAbstract A fast method for the simultaneous quantitative determination of 16 phenolic compounds in grape juice by UPLC-MS was developed and validated. Run time was 4.5!min and the method proved to be specific, linear (r > 0.9961), precise (RSD < 5%), accurate (recovery range was under ± 5%) and sensitive with a limit of detection ranging from 0.45 to 35.34!"g L&#8722;1 and limit of quantification ranging from 1.35 to 107.08!"g L&#8722;1. The validated method was used to characterize 49 grape juice samples which were produced with different grape varieties. Anthocyanins were the compounds present in the highest amounts on the analyzed samples and BRS-Violeta was the cultivar that presented the highest quantity of phenolic compounds in its juice. Exploratory analysis of the obtained results from the characterization of grape juice samples was performed and a tendency to form groups according to the grape variety used in the elaboration of each juice was observed. Results confirmed that the UPLC-MS method is effective and suitable for the determination of phenolic compounds in grape juice. Keywords Food composition!· Grape juice!· Vitis labrusca L.!· Phenolic compounds!· Quantification analysis!· Method validation
dc.language.isoeng
dc.rightsopenAccesseng
dc.subjectQuantification analysis
dc.subjectMethod validation
dc.titleFast quantitative determination of phenolic compounds in grape juice by UPLC-MS: method validation and characterization of juices produced with diferent grape varieties.
dc.typeArtigo de periódico
dc.subject.thesagroVitis Labrusca
dc.subject.nalthesaurusFood composition
dc.subject.nalthesaurusGrape juice
dc.subject.nalthesaurusPhenolic compounds
riaa.ainfo.id1127099
riaa.ainfo.lastupdate2020-11-26
dc.identifier.doihttps://doi.org/10.1007/s11694-020-00706-8
dc.contributor.institutionNATALIA ALEJANDRA PISONI CANEDO-REIS, Programa de Pós-Graduação em Ciências Farmacêuticas, Faculdade de Farmácia, Universidade Federal do!Rio Grande do!Sul, Av. Ipiranga, 2752, Porto!Alegre, RS!CEP!90610-000, Brazil; CELITO CRIVELLARO GUERRA, CNPUV; LETICIA FLORES DA SILVA, CNPUV; LUÍSA CAROLINA WETZSTEIN, Tecnologia em Viticultura e Enologia, Instituto Federal do!Rio Grande do!Sul, Av. Osvaldo Aranha, 540, Bento!Gonçalves, RS!CEP!95700-000, Brazil; CARLOS HENRIQUE JUNGES, Programa de Pós-Graduação em Química, Instituto de Química, Universidade Federal do!Rio Grande do!Sul, Av. Bento Gonçalves, 9500, Porto!Alegre, RS!CEP!91501-970, Brazil; MARCO FLÔRES FERRÃO, Programa de Pós-Graduação em Química, Instituto de Química, Universidade Federal do!Rio Grande do!Sul, Av. Bento Gonçalves, 9500, Porto!Alegre, RS!CEP!91501-970, Brazil; ANA MARIA BERGOLD, Programa de Pós-Graduação em Ciências Farmacêuticas, Faculdade de Farmácia, Universidade Federal do!Rio Grande do!Sul, Av. Ipiranga, 2752, Porto!Alegre, RS!CEP!90610-000, Brazil.
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