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dc.contributor.author
De Souza Dias, Fábio
dc.contributor.author
Silva, Maria Fernanda
dc.contributor.author
David, Jorge Mauricio
dc.date.available
2015-10-05T15:30:06Z
dc.date.issued
2013-06
dc.identifier.citation
De Souza Dias, Fábio; Silva, Maria Fernanda; David, Jorge Mauricio; Determination of quercetin, gallic acid, resveratrol, catechin and malvidin in brazilian wines elaborated in the vale do São Francisco using liquid-liquid extraction assisted by ultrasound and GC-MS; Springer; Food Analytical Methods; 6; 3; 6-2013; 963-968
dc.identifier.issn
1936-9751
dc.identifier.uri
http://hdl.handle.net/11336/2310
dc.description.abstract
In this work, a fast and simple methodology has been applied for the determination of gallic acid, resveratrol, catechin and malvidin in Brazilian wines by gas chromatography–mass spectrometry. The procedure included a stage of ultrasound-assisted liquid–liquid extraction and subsequent derivatization with N,O-bis(trimethylsilyl)trifluoroacetamide (BSTFA) and GC-MS analysis. The limit of detection varied from 0.41 to 1.18 mgL−1 in all the analytes. The relative standard deviations calculated for 8.0 and 20 mgL−1 were 1.90 and 0.82 % for gallic acid, 3.08 and 1.22 % for catechin, 1.30 and 0.44 % for malvidin, 1.50 and 0.53 % for resveratrol, and 1.41 and 0.61 % for quercetin. The developed methodology was applied for the analysis of red wine samples collected in the São Francisco region, Bahia state, Brazil. Quercetin concentration varied from 2.4 to 3.0 mg L−1 , gallic acid 21.4–56.3 mgL−1 , resveratrol 1.5–5.9 mg L−1 , malvidin 15.3–32.2 mgL−1 , and catechin 11.71– 18.2 mgL−1 . The obtained concentrations are in agreement with those reported in the literature.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Springer
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Phenolic Compounds
dc.subject
Wines
dc.subject
Gc-Ms
dc.subject
Derivatization
dc.subject.classification
Química Analítica
dc.subject.classification
Ciencias Químicas
dc.subject.classification
CIENCIAS NATURALES Y EXACTAS
dc.title
Determination of quercetin, gallic acid, resveratrol, catechin and malvidin in brazilian wines elaborated in the vale do São Francisco using liquid-liquid extraction assisted by ultrasound and GC-MS
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2016-03-30 10:35:44.97925-03
dc.journal.volume
6
dc.journal.number
3
dc.journal.pagination
963-968
dc.journal.pais
Alemania
dc.journal.ciudad
Berlin
dc.description.fil
Fil: De Souza Dias, Fábio. Universidade Federal do Recôncavo da Bahia. Centro de Ciências Exatas e Tecnológicas; Brasil;
dc.description.fil
Fil: Silva, Maria Fernanda. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Mendoza. Instituto de Biologia Agricola de Mendoza; Argentina;
dc.description.fil
Fil: David, Jorge Mauricio. Universidade Federal Da Bahia. Instituto de Biologia; Brasil;
dc.journal.title
Food Analytical Methods
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://link.springer.com/article/10.1007/s12161-012-9507-2
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1007/s12161-012-9507-2
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