Determination of ellagic acid by capillary electrophoresis in Argentinian wines

Autor: Adrian Spisso, Federico Jose Vicente Gomez, María Fernanda Silva
Rok vydání: 2017
Předmět:
Sodium
Clinical Biochemistry
chemistry.chemical_element
Wine
01 natural sciences
Biochemistry
High-performance liquid chromatography
Analytical Chemistry
purl.org/becyt/ford/1 [https]
chemistry.chemical_compound
0404 agricultural biotechnology
Capillary electrophoresis
Ellagic Acid
ELLAGIC ACID
purl.org/becyt/ford/1.4 [https]
Food Quality
Vitis
Solid phase extraction
WINES
Chromatography
High Pressure Liquid
Chromatography
Chemistry
Elution
010401 analytical chemistry
Extraction (chemistry)
Ciencias Químicas
Electrophoresis
Capillary
POLYPHENOLS IN WINE
CAPILLARY ZONE ELECTROPHORESIS
04 agricultural and veterinary sciences
040401 food science
Wood
GREEN ANALYTICAL METHODOLOGIES
0104 chemical sciences
Electrophoresis
MINIATURIZED SPE
FUNCTIONAL FOODS
Química Analítica
CIENCIAS NATURALES Y EXACTAS
Food Analysis
Ellagic acid
Zdroj: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
ISSN: 1522-2683
Popis: Rising interest in ellagic acid (EA) present in functional foods is supported by its antimutagenic, anticarcinogenic, antiviral, antibacterial and antioxidative effects. The present approach presents for the first time the determination of ellagic acid and other phenolics in wines by miniaturized solid phase extraction prior to capillary zone electrophoresis (CZE) with UV. The extraction was performed using a home-made miniaturized pipette tip column. The procedure allowed a significant reduction in conditioning/sample/washing/elution volumes. The effects of important factors affecting the extraction efficiency as well as electrophoretic performance were investigated to acquire optimum conditions. The analytes were separated within 10 min with a BGE containing 30 mmol/L sodium tetraborate 10% v/v MeOH pH 9.10. The optimized method was applied to the determination of ellagic acid in commercial and pilot-scale wines. Indeed, the content of EA was correlated with viticultural parameters such as grape varietal, production area, and aging conditions (oak wood guard and glass bottle ward). In order to validate the results, a comparison between the CZE and HPLC data was made. Fil: Spisso, Adrián Andrés. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina Fil: Gomez, Federico Jose Vicente. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina Fil: Silva, María Fernanda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
Databáze: OpenAIRE
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