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Experimental design for extraction and quantification of phenolic compounds and organic acids in white "Vinho Verde" grapes.
Anal Chim Acta. 2007 Jan 30; 583(1):15-22.AC

Abstract

An experimental design was applied for the optimization of extraction and clean-up processes of phenolic compounds and organic acids from white "Vinho Verde" grapes. The developed analytical method consisted in two steps: first a solid-liquid extraction of both phenolic compounds and organic acids and then a clean-up step using solid-phase extraction (SPE). Afterwards, phenolic compounds and organic acids were determined by high-performance liquid chromatography (HPLC) coupled to a diode array detector (DAD) and HPLC-UV, respectively. Plackett-Burman design was carried out to select the significant experimental parameters affecting both the extraction and the clean-up steps. The identified and quantified phenolic compounds were: quercetin-3-O-glucoside, quercetin-3-O-rutinoside, kaempferol-3-O-rutinoside, isorhamnetin-3-O-glucoside, quercetin, kaempferol and epicatechin. The determined organic acids were oxalic, citric, tartaric, malic, shikimic and fumaric acids. The obtained results showed that the most important variables were the temperature (40 degrees C) and the solvent (acid water at pH 2 with 5% methanol) for the extraction step and the type of sorbent (C18 non end-capped) for the clean-up step.

Authors+Show Affiliations

REQUIMTE-Serviço de Farmacognosia, Faculdade de Farmácia, Universidade do Porto, R. Aníbal Cunha 164, 4050-047 Porto, Portugal.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

17386521

Citation

Dopico-García, M S., et al. "Experimental Design for Extraction and Quantification of Phenolic Compounds and Organic Acids in White "Vinho Verde" Grapes." Analytica Chimica Acta, vol. 583, no. 1, 2007, pp. 15-22.
Dopico-García MS, Valentão P, Guerra L, et al. Experimental design for extraction and quantification of phenolic compounds and organic acids in white "Vinho Verde" grapes. Anal Chim Acta. 2007;583(1):15-22.
Dopico-García, M. S., Valentão, P., Guerra, L., Andrade, P. B., & Seabra, R. M. (2007). Experimental design for extraction and quantification of phenolic compounds and organic acids in white "Vinho Verde" grapes. Analytica Chimica Acta, 583(1), 15-22.
Dopico-García MS, et al. Experimental Design for Extraction and Quantification of Phenolic Compounds and Organic Acids in White "Vinho Verde" Grapes. Anal Chim Acta. 2007 Jan 30;583(1):15-22. PubMed PMID: 17386521.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Experimental design for extraction and quantification of phenolic compounds and organic acids in white "Vinho Verde" grapes. AU - Dopico-García,M S, AU - Valentão,P, AU - Guerra,L, AU - Andrade,P B, AU - Seabra,R M, Y1 - 2006/10/04/ PY - 2006/07/25/received PY - 2006/09/25/revised PY - 2006/09/29/accepted PY - 2007/3/28/pubmed PY - 2007/6/9/medline PY - 2007/3/28/entrez SP - 15 EP - 22 JF - Analytica chimica acta JO - Anal Chim Acta VL - 583 IS - 1 N2 - An experimental design was applied for the optimization of extraction and clean-up processes of phenolic compounds and organic acids from white "Vinho Verde" grapes. The developed analytical method consisted in two steps: first a solid-liquid extraction of both phenolic compounds and organic acids and then a clean-up step using solid-phase extraction (SPE). Afterwards, phenolic compounds and organic acids were determined by high-performance liquid chromatography (HPLC) coupled to a diode array detector (DAD) and HPLC-UV, respectively. Plackett-Burman design was carried out to select the significant experimental parameters affecting both the extraction and the clean-up steps. The identified and quantified phenolic compounds were: quercetin-3-O-glucoside, quercetin-3-O-rutinoside, kaempferol-3-O-rutinoside, isorhamnetin-3-O-glucoside, quercetin, kaempferol and epicatechin. The determined organic acids were oxalic, citric, tartaric, malic, shikimic and fumaric acids. The obtained results showed that the most important variables were the temperature (40 degrees C) and the solvent (acid water at pH 2 with 5% methanol) for the extraction step and the type of sorbent (C18 non end-capped) for the clean-up step. SN - 1873-4324 UR - https://www.unboundmedicine.com/medline/citation/17386521/Experimental_design_for_extraction_and_quantification_of_phenolic_compounds_and_organic_acids_in_white_"Vinho_Verde"_grapes_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0003-2670(06)02005-8 DB - PRIME DP - Unbound Medicine ER -