Tags

Type your tag names separated by a space and hit enter

Phenolic compounds from yerba mate based beverages--A multivariate optimisation.
Food Chem. 2016 Jan 01; 190:1159-1167.FC

Abstract

This work used a central composite design to optimise a reverse phase high performance liquid chromatographic method for the simultaneous separation of gallic, syringic, 5-caffeoylquinic, caffeic, p-coumaric, ferulic, 3,4-dicaffeoylquinic, 3,5-dicaffeoylquinic, 4,5-dicaffeoylquinc acids, rutin in aqueous extracts of yerba mate (Ilex paraguariensis). The effect of the linear gradient time, the initial and the final methanol concentration in the mobile phase on the peak resolution and peak symmetry was evaluated. The 26 responses obtained were simultaneously optimised using the desirability method of Derringer and Suich. According to results, the increasing in the resolution and peak symmetry was achieved by using lesser levels of methanol in both initial and final gradient elution (-1.68, -1), as well as higher gradient times (+1, +1.68). The optimal condition (13.9-40% of methanol in 39.4 min) were successfully applied for analysis of chimarrão, tererê and mate tea aqueous extracts, which showed as excellent sources of chlorogenic acids.

Authors+Show Affiliations

Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), P.O. Box 6121, 13083-862 Campinas, SP, Brazil.Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), P.O. Box 6121, 13083-862 Campinas, SP, Brazil.Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), P.O. Box 6121, 13083-862 Campinas, SP, Brazil.Faculty of Agricultural Engineering, University of Campinas (UNICAMP), P.O. Box 6011, 13083-875 Campinas, SP, Brazil.Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), P.O. Box 6121, 13083-862 Campinas, SP, Brazil. Electronic address: helena@fea.unicamp.br.

Pub Type(s)

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

Language

eng

PubMed ID

26213090

Citation

da Silveira, Tayse Ferreira Ferreira, et al. "Phenolic Compounds From Yerba Mate Based beverages--A Multivariate Optimisation." Food Chemistry, vol. 190, 2016, pp. 1159-1167.
da Silveira TFF, Meinhart AD, de Souza TCL, et al. Phenolic compounds from yerba mate based beverages--A multivariate optimisation. Food Chem. 2016;190:1159-1167.
da Silveira, T. F. F., Meinhart, A. D., de Souza, T. C. L., Teixeira Filho, J., & Godoy, H. T. (2016). Phenolic compounds from yerba mate based beverages--A multivariate optimisation. Food Chemistry, 190, 1159-1167. https://doi.org/10.1016/j.foodchem.2015.06.031
da Silveira TFF, et al. Phenolic Compounds From Yerba Mate Based beverages--A Multivariate Optimisation. Food Chem. 2016 Jan 1;190:1159-1167. PubMed PMID: 26213090.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Phenolic compounds from yerba mate based beverages--A multivariate optimisation. AU - da Silveira,Tayse Ferreira Ferreira, AU - Meinhart,Adriana Dillenburg, AU - de Souza,Thais Cristina Lima, AU - Teixeira Filho,José, AU - Godoy,Helena Teixeira, Y1 - 2015/06/24/ PY - 2014/10/27/received PY - 2015/06/10/revised PY - 2015/06/11/accepted PY - 2015/7/28/entrez PY - 2015/7/28/pubmed PY - 2016/2/13/medline KW - Chimarrão KW - Derringer and Suich optimisation KW - Multivariate optimisation KW - Tererê SP - 1159 EP - 1167 JF - Food chemistry JO - Food Chem VL - 190 N2 - This work used a central composite design to optimise a reverse phase high performance liquid chromatographic method for the simultaneous separation of gallic, syringic, 5-caffeoylquinic, caffeic, p-coumaric, ferulic, 3,4-dicaffeoylquinic, 3,5-dicaffeoylquinic, 4,5-dicaffeoylquinc acids, rutin in aqueous extracts of yerba mate (Ilex paraguariensis). The effect of the linear gradient time, the initial and the final methanol concentration in the mobile phase on the peak resolution and peak symmetry was evaluated. The 26 responses obtained were simultaneously optimised using the desirability method of Derringer and Suich. According to results, the increasing in the resolution and peak symmetry was achieved by using lesser levels of methanol in both initial and final gradient elution (-1.68, -1), as well as higher gradient times (+1, +1.68). The optimal condition (13.9-40% of methanol in 39.4 min) were successfully applied for analysis of chimarrão, tererê and mate tea aqueous extracts, which showed as excellent sources of chlorogenic acids. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/26213090/Phenolic_compounds_from_yerba_mate_based_beverages__A_multivariate_optimisation_ DB - PRIME DP - Unbound Medicine ER -