Experimental design for extraction and quantification of phenolic compounds and organic acids in white “Vinho Verde” grapes

• Type: Article in International Scientific Journal
• Date: 2007

Authors

M.S. Dopico-García (Author) Other; P. Valentão (Author) FFUP; L. Guerra (Author) FFUP; P.B. Andrade (Author) FFUP; R.M. Seabra (Author) FFUP

Journal

Title: Analytica Chimica Acta

Vol. 583 No. 1

Pages: 15-22

ISSN: 0003-2670

Publisher: Elsevier

Indexing

ISI Web of Science

Scientific classification

FOS: Medical and Health sciences > Other medical sciences

CORDIS: Health sciences

Other information

Resumo (PT): 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 °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. <br> <br> Keywords: White grapes; Experimental design; Plackett–Burman; Phenolic compounds; Organic acids <br> <a target="_blank" href="http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6TF4-4M1TBYT-6&_user=2460038&_coverDate=01%2F30%2F2007&_rdoc=6&_fmt=high&_orig=browse&_srch=doc-info(%23toc%235216%232007%23994169998%23640790%23FLA%23display%23Volume)&_cdi=5216&_sort=d&_docanchor=&_ct=35&_acct=C000057398&_version=1&_urlVersion=0&_userid=2460038&md5=16501eabbd73243073bf2ff464a28b0f"> Texto integral </a> <br> <br>

Abstract (EN): 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 °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. <br> <br> Keywords: White grapes; Experimental design; Plackett–Burman; Phenolic compounds; Organic acids <br> <a target="_blank" href="http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6TF4-4M1TBYT-6&_user=2460038&_coverDate=01%2F30%2F2007&_rdoc=6&_fmt=high&_orig=browse&_srch=doc-info(%23toc%235216%232007%23994169998%23640790%23FLA%23display%23Volume)&_cdi=5216&_sort=d&_docanchor=&_ct=35&_acct=C000057398&_version=1&_urlVersion=0&_userid=2460038&md5=16501eabbd73243073bf2ff464a28b0f"> Full text </a> <br> <br>

Language: Portuguese

Type (Professor's evaluation): Scientific