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dc.contributor.authorNATIVIDADE, M. M. P.pt_BR
dc.contributor.authorCORREA, L. C.pt_BR
dc.contributor.authorSOUZA, S. V. C. dept_BR
dc.contributor.authorPEREIRA, G. E.pt_BR
dc.contributor.authorLIMA, L. C. de O.pt_BR
dc.date.accessioned2016-02-23T06:47:25Z-
dc.date.available2016-02-23T06:47:25Z-
dc.date.created2014-01-14pt_BR
dc.date.issued2013pt_BR
dc.identifier.citationMicrochemical Journal, New York, v. 110, p. 665-674, abr. 2013.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/976070pt_BR
dc.descriptionA HPLCmethod for simultaneous determination of 25 phenolic compounds in grape juicewas optimized, validated and applied in the characterization of juices produced in São Francisco Valley (SFV), Brazil. The performance characteristics of the method were established by assays with standard solutions of phenolic compounds, spiked and unspiked samples. Linearity,matrix effects, trueness, precision, detection and quantification limits were evaluated. Linearity was demonstrated in the concentration ranges tested for all phenolic compounds. Significant matrix effects were not identified for the studied compounds.Mean recoveries ranged from86.18 to 106.50%, demonstrating no lack of trueness. Precision of the method was confirmed for the 25 phenolic compounds, with acceptable repeatability relative standard deviations (from 0.71 to 9.24%) and within-reproducibility relative standard deviations (from1.34 to 9.26%) for unspiked and spiked samples. The theoretical limits of detection and quantification of themethod varied from 0.001 to 0.19 Mg mL-1 and 0.003 to 0.37 Mg mL-1, respectively. The results of the validation process showed that the proposed method is fitness for purpose. This method was able to identify simultaneously 25 phenolic compounds and had advantages such as low consumption of solvents and easy sample preparation. The phenolic profile of the grape juices from SFV varied according the grape cultivar. Phenolics of the anthocyanins and tannins class predominated in red grape juices, while in white grape juice phenolic acids and tannins were found at high concentrations.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectSuco de uvapt_BR
dc.subjectVale do São Franciscopt_BR
dc.subjectPerfil fenólicopt_BR
dc.subjectComposto fenológicopt_BR
dc.subjectHPLCpt_BR
dc.titleSimultaneous analysis of 25 phenolic compounds in grape juice for HPLC: method validation and characterization of São Francisco Valley samples.pt_BR
dc.typeArtigo de periódicopt_BR
dc.date.updated2016-02-23T06:47:25Zpt_BR
dc.subject.thesagroUvapt_BR
dc.subject.thesagroViticulturapt_BR
dc.subject.thesagroSucopt_BR
dc.subject.nalthesaurusGrapespt_BR
riaa.ainfo.id976070pt_BR
riaa.ainfo.lastupdate2016-02-22pt_BR
dc.contributor.institutionMARIANA MIRELLE PEREIRA NATIVIDADE, Universidade Federal de Lavras; LUIZ CLAUDIO CORREA, CPATSA; SCHEILLA VITORINO CARVALHO DE SOUZA, Universidade Federal de Minas Gerais; GIULIANO ELIAS PEREIRA, CNPUV / CPATSA; LUIZ CARLOS DE OLIVEIRA LIMA, Universidade Federal de Lavras.pt_BR
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